wholemeal gluten free and dairy free
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 232 kcal | 11% |
| Fat | 5.6 g | 8% |
| of which saturates | 0.96 g | 4% |
| Carbohydrate | 37.8 g | 12% |
| of which sugars | 3.7 g | 4% |
| Fibre | 4.7 g | 16% |
| Protein | 4.9 g | 10% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated 4 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water wholemeal rice flour (8%), modified tapioca starch(1442), maize starch, golden liseed (4%), canola oil, suga soy flour, egg white powdr, yeast, lodised salt, psyllium, cultured dextrose, white vinegar, stabilisers (412 4),
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in New Zealand, values per 100 g.
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.