Brown Bread
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 221 kcal | 11% |
| Fat | 3.8 g | 5% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 36.5 g | 14% |
| of which sugars | 3.7 g | 4% |
| Protein | 7.2 g | 14% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 21 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT flour, BUTTER MILK BUTTER, BRAN, pinhead oatmeal oat meal, sodium bicarbonate, honey, salt
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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