Harvest Rye Bread
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 | 242 kcal | 12% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 44.2 g | 14% |
| of which sugars | 2.8 g | 3% |
| Fibre | 4.7 g | 16% |
| Protein | 9.5 g | 19% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 27 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour, water, wholegrain rye meal 10%, baker's yeast, iodise salt, canola oil, vinegar, roasted barley malt flour, wheat gluten, wheat starch, cultured dextrose, soy flour, emulsifiers (e481, e472e)
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rye breads”: 0.76 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.