Cracked wheat 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 | 250 kcal | 13% |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 46.9 g | 17% |
| Total sugars | 3.1 g | — |
| Dietary fiber | 3.1 g | 11% |
| Protein | 9.4 g | 19% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated August 12, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid), water, cracked wheat, sugar, vital wheat gluten, contains 2% or less of each of the following: butter (milk), salt, distilled vinegar, yeast, yeast nutrient (ammonium sulfate), dough conditioners (sodium stearoyl lactylate, ascorbic acid, monocalcium phosphate), vegetable oil (canola and/or soy), calcium sulfate, enzymes, calcium propionate (mold inhibitor), soy flour.
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E516Calcium sulfateSequestrant · Stabilizer
- E517Ammonium sulfate
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 | 105 mg | 5% |
| Total carbohydrate | 15 g | 5% |
| 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 April 26, 2020
- FDC ID
- 2126862
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, April 2026 release) · public domain (CC0 1.0).
Who makes it
BREAD LOVER'S
Open Food Facts, ODbL
In its category
36% 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.
