
Wholemeal Banana Walnut Loaf
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 270 kcal | 14% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 43.8 g | 17% |
| of which sugars | 17.1 g | 19% |
| Fibre | 4.3 g | — |
| Protein | 13.9 g | 28% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 21 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour (unbleached), wholemeal wheat flour, sucrose, vegetable oil (palm), margarine (vegetable oil, vegetable fat, water, salt, skimmed milk, soy lecithin, beta carotene, vitamin A, vitamin D, flavouring) . skimmed milk powder, wheat gluten, common salt, Baker's yeast, emulsifiers, yeast nutrients (ammonium sulphate, sodium chloride, calcium sulphate), banana puree, banana, walnut, calcium propionate, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), iron (hydrogen reduced iron). Contains sulphites.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E517Ammonium sulphate
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.