Ireland
Data
50% Lower Carbs Sourdough, Gallagher's Bakehouse
i Photo: Open Food Facts contributors · CC BY-SA
Sourdough breads · Ireland

50% Lower Carbs Sourdough

by Gallagher's Bakehouse
Ireland
NUTRI-SCOREBCDEANOVA4
216 kcalper 100 g · 11% of the reference intake
2.3 gof sugars per 100 g
Barcode (EAN-13)5391526417119
GS1 prefix539 · GS1 Ireland
Additives8: E282, E300, E412…
AllergensGluten
LabelsLow or no sugar, Low sugar
5391526417119

Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy216 kcal11%
Fat3.5 g5%
of which saturates0.50 g3%
Carbohydrate23.5 g9%
of which sugars2.3 g3%
Fibre13.2 g—
Protein16.0 g32%
Salt0.73 g12%

Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Thickeners: Cellulose, Hydroxypropyl Methyl Cellulose, Guar Gum, Methyl Cellulose, Sodium Carboxymethyl Cellulose: Wheat Gluten, Yeast, Inulin Fibre, Pea Protein, Fermented Wheat Flour, Wheat Fibre, Vegetable Oil, Rice Protein, Psyllium Husk Powder Salt, Preservatives: Calcium Propionate, Sorbic Acid Humectant: Glycerol; Natural Flavouring, Flour Treatment Agent: Ascorbic Acid,

Allergen: GlutenLow or no sugarLow sugar
  • E282calcium propionatePreservative
  • E300Ascorbic acidAntioxidant · Sequestrant
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E422GlycerolHumectant · Thickener
  • E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E461methyl celluloseEmulsifier · Stabiliser · Thickener
  • E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
  • E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

0.75kg CO₂e per kg

Reference value for the category “Sourdough breads”: 0.75 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

Sold under this barcode in Ireland
Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.