Rye bread
Prefix 006 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 | 0 kcal | 0% |
| Total fat | 8.0 g | 10% |
| Saturated fat | 0.68 g | 3% |
| Total carbohydrate | 52.3 g | 19% |
| Total sugars | 9.1 g | — |
| Dietary fiber | 4.5 g | 16% |
| Protein | 4.5 g | 9% |
| Sodium | 0.14 g | 6% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ORGANIC RYE FLOUR, ARTESIAN SPRING WATER, SOUR DOUGH (ORGANIC RYE FLOUR, ARTESIAN SPRING WATER, CORIANDER, BACTERIAL CULTURE), STONE GROUND WHOLEWHEAT FLOUR, DARK BROWN SUGAR, CANOLA OIL, BARLEY, MALT SYRUP, MOLASSES, CARAWAY SEED, CORIANDER, CIDER VINEGAR, SEA SALT. CONTAINS: RYE, WHEAT, BARLEY MAY CONTAIN SOYA
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 “Rye 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.
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 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.