Brown Bread
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 237 kcal | 12% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.28 g | 1% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 4.8 g | 5% |
| Fibre | 3.0 g | — |
| Protein | 7.0 g | 14% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Refined Wheat Flour (Maida), Whole Wheat Flour (Atta), Water, Sugar, Yeast, Wheat Bran, Wheat Fibre, iodised Salt, Edible Vegetable oil, Soya Flour, Wheat Gluten, Permitted Emulsifiers. (471,472e), Flour Improvers (1100), Starch, Antioxidants (300), and Preservatives (260,282). Contains Natural Food Color (150a).
- E1100Alpha-Amylase
- E150aPlain caramelColour
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.