Old tyme, manischewitz, seedless rye bread
Prefix 007 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 | 409 kcal | 20% |
| Total fat | 4.6 g | 6% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 77.3 g | 28% |
| Total sugars | 4.6 g | — |
| Dietary fiber | 4.5 g | 16% |
| Protein | 13.6 g | 27% |
| Sodium | 1.0 g | 43% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, white rye flour, yeast, contains 2% or less of each of the following: soybean oil, high fructose corn syrup, ground caraway seeds, salt, wheat flour, wheat gluten, calcium propionate (a preservative), mono and diglycerides, onion powder, garlic powder, calcium sulfate, caramel color with sulfites, lactic acid, acetic acid, enzymes, citric acid, high oleic canola oil, polysorbate 60, propionic acid (a preservative), phosphoric acid (a preservative).
- E260Acetic acidPreservative
- E270Lactic acid
- E280Propionic acidPreservative
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E338Phosphoric acidAntioxidant · Sequestrant
- E435Polyoxyethylene sorbitan monostearateEmulsifier · Stabilizer
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 90 kcal | — |
| Total fat | 1.0 g | 1% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 220 mg | 10% |
| Total carbohydrate | 17 g | 6% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 1.0 g | — |
| Protein | 3.0 g | — |
- Servings per package
- About 21
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since October 28, 2021 · label data updated August 12, 2018
- FDC ID
- 2019154
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
H & S Bakery Inc.
Open Food Facts, ODbL
In its category
51% 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.
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.