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 | 264 kcal | 13% |
| Fat | 4.2 g | 6% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 47.0 g | 18% |
| of which sugars | 3.9 g | 4% |
| Fibre | 6.4 g | — |
| Protein | 9.6 g | 19% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 5 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHOLE WHEAT FLOUR, REFINED WHEAT FLOUR (MAIDA), SUGAR, SALT, YEAST, WATER, EDIBLE VEGETABLE OIL, PRESERVATIVES (E282), ANTIOXIDANT (INS 300), IMPROVERS (INS 1100, 1102 & 1104), STARCH, FLOUR TREATMENT AGENT (INS 510)
- E1100Alpha-Amylase
- E1102Glucose oxidaseAntioxidant
- E1104lipase
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E510ammonium chloride
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.