Jewish Rye Seeded Bread
Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total fat | 3.1 g | 4% |
| Total carbohydrate | 50.0 g | 18% |
| Total sugars | 1.6 g | — |
| Dietary fiber | 6.3 g | 22% |
| Protein | 9.4 g | 19% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated March 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Ն Vitamin D 0mcg 0% Calcium 10mg 6% Potassium 40mg 0% Iron 1.2mg . Thiamin 0.2mg 15% Riboflavin 0.1mg 8% Niacin 1.6mg 10% • Folate 50mcg DFE 15% (25mcg folic acid) *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE FLOUR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF: CARAWAY SEEDS, SALT, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), MOLASSES, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, LACTIC ACID, MONOGLYCERIDES, MALTED BARLEY FLOUR, GARLIC AND ONION POWDERS, DEXTROSE, SOY LECITHIN. CONTAINS: WHEAT, SOY. PEPPERIDGE FARM, INC., NORWALK, CT 06851 Contains bioengineered food ingredients. The ingredients from canola, corn, soy and sugar in this product come from genetically modified crops. Learn more at pepperidgefarm.com 0400 7120-35-220
- E220Sulfur dioxideAntioxidant · Preservative
- E270Lactic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 80 kcal | — |
| Total fat | 1.0 g | 1% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 200 mg | 9% |
| Total carbohydrate | 16 g | 6% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 1.0 g | — |
| Protein | 3.0 g | — |
- Servings per package
- About 14
- USDA food category
- Bread
- Data provider
- GS1 Global Data Synchronization Network
- In FoodData Central
- Since July 23, 2026 · label data updated June 29, 2026
- FDC ID
- 2773476
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
PEPPERIDGE FARM INC
Open Food Facts, ODbL
In its category
19% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.