digestive biscuits
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 | 494 kcal | 25% |
| Fat | 22.0 g | 31% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 65.0 g | 25% |
| of which sugars | 16.0 g | 18% |
| Fibre | 3.3 g | — |
| Protein | 7.5 g | 15% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour Wheat Flour, Calcium bonate, Iron, Nicotinamide, Thiamin], Vegetable Clis (Sustainable Palmi, Reed in varying proportions), Wholemeal Wheat Flour, Sugar, Partially - Ga ners Syrup, Whey Powder (Milk), Raising Agents (Sodium Hydrogen mmonium Hydrogen Carbonate), Salt. or also Inta uding cereals containing gluten, see ingredients in bold. va
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuit with reduced sugar”: 3.59 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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