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 | 267 kcal | 13% |
| Total fat | 3.3 g | 4% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 51.1 g | 19% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 4.4 g | 16% |
| Protein | 8.9 g | 18% |
| Sodium | 0.64 g | 28% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, rye flour, contains less than 2% of salt, soybean oil, yeast, high fructose corn syrup, ground caraway, partially hydrogenated soybean and cottonseed oils, dextrose, acetic acid, lactic acid, monocalcium phosphate, natural flavor, mono - and diglycerides, calcium sulfate, ascorbic acid, calcium peroxide, azodicarbonamide, sodium stearoyl lactylate, wheat gluten, enzymes, calcium propionate (preservative), soy lecithin.
- E260Acetic acidPreservative
- E270Lactic acid
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E927Azodicarbonamide and Carbamide
- E927aAzodicarbonamide
- E930calcium peroxide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 120 kcal | — |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 290 mg | 13% |
| Total carbohydrate | 23 g | 8% |
| Dietary fiber | 2.0 g | 7% |
| Total sugars | 0.0 g | — |
| Protein | 4.0 g | — |
- Servings per package
- About 10
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since October 28, 2021 · label data updated November 21, 2017
- FDC ID
- 2094100
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
Gonnella Baking Company
Open Food Facts, ODbL
In its category
0% 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.