Marble Loaf Cake
Prefix 004 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 | 385 kcal | 19% |
| Total fat | 20.9 g | 27% |
| Saturated fat | 3.8 g | 19% |
| Total carbohydrate | 44.0 g | 16% |
| Total sugars | 24.2 g | — |
| Dietary fiber | 1.1 g | 4% |
| Protein | 4.4 g | 9% |
| Sodium | 0.42 g | 18% |
Open Food Facts, ODbL, record updated February 6, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cake base (sugar, bleached enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], soybean oil, food starch - modified, whey protein solids [milk], contains 2% or less of each of the following: leavening [sodium aluminum phosphate, sodium bicarbonate], salt, emulsifier [propylene glycol, mono and diesters of fats and fatty acids, mono and diglycerides, sodium stearoyl lactylate, ascorbic acid], artificial flavor, xanthan gum, sodium alginate, guar gum, egg whites, soy flour), eggs, water, cocoa (processed with alkali), vanilla flavor, potassium sorbate (preservative).
- E1520Propylene glycolEmulsifier · Humectant
- E202Potassium sorbatePreservative
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E541Sodium aluminum phosphateEmulsifier · Stabilizer · Thickener
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 350 kcal | — |
| Total fat | 19 g | 24% |
| Saturated fat | 3.5 g | 18% |
| Sodium | 380 mg | 17% |
| Total carbohydrate | 40 g | 15% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 22 g | — |
| Protein | 4.0 g | — |
- Servings per package
- About 5
- USDA food category
- Cakes, Cupcakes, Snack Cakes
- Data provider
- Label Insight
- In FoodData Central
- Since February 16, 2023 · label data updated December 30, 2022
- FDC ID
- 2480800
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
FIRST STREET
Open Food Facts, ODbL
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
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 cakes and muffins (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 3–7 days | |
| Refrigerator · after opening | 7–10 days | |
| Freezer · from date of purchase | 6 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
