Gluten free oat cookies
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 | 544 kcal | 27% |
| Fat | 31.0 g | 44% |
| of which saturates | 9.5 g | 48% |
| Carbohydrate | 59.0 g | 23% |
| of which sugars | 28.0 g | 31% |
| Protein | 5.8 g | 12% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
gluten free oats (45%), vegetable oils (certified sustainable palm oil, rapeseed oil, water, salt, natural flavouring), sugar, invert sugar syrup sugar syrup, cane molasses), honey (5%), the oats used in this product are gluten free and have been specially produced, repared and processed in a way to avoid ontamination by cereals containing luten, a small number of coeliacs may e sensitive to pure oats , llergen advice: produced in a facility that handles tree nuts, soya, milk and eggs,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.