Crisp Bread
Prefix 477 was issued by GS1 Lithuania. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 400 kcal | 20% |
| Fat | 10.0 g | 14% |
| of which saturates | 1.7 g | 8% |
| Carbohydrate | 60.0 g | 23% |
| of which sugars | 3.3 g | 4% |
| Fibre | 13.3 g | — |
| Protein | 13.3 g | 27% |
| Salt | 2.2 g | 36% |
Open Food Facts, ODbL, record updated 25 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tarwebloem (43%), water, volkoren roggemeel, olijven (olijven, water, zout, stabilisator: E579) (3.8%). havervlokken, gist, koolzaadolie, lijnzaad, sesamzaad, suiker, zeezout, gedroogd knoflook (0.6%) gedroogde basilicum (0.38%). Kan sporen van melk, noten amandelen, hazelnoten) bevatten. FR: Pain croustillant olives et ail RICHE EN FIBRES SOURCE DE PROTÉINES. VÉGÉTALIEN. Ingrédients: Farine de blé 143%) eau, farine de seigle complet olives en conserve (olives, eau, sel stabilisator: E579) (3.8%), flocons d'avoine, levure, huile de colza, graines de lin. graines de sésame, sucre, sel marin, ail séché (0.6%), basilic séché (0.38%). Peut contenir des traces de lait, noix (amandes et noisettes) Netto gewicht/Poids net: 130g
The ingredient list is only available in Dutch in the source; we show it as it is, without translation.
- E579iron gluconate
Source: Open Food Facts, ODbL · additive names and functions: 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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