Gingerbread hearts
by Brenton’s At Aldi
United States
379 kcalper 100 g · 19% of the reference intake
34.5 gof sugars per 100 g
Barcode (EAN-13)4061463764751
GS1 prefix406 · GS1 Germany
Additives9: E150c, E322, E322i…
AllergensGluten, Milk, Soybeans
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the % Daily Value (2,000-calorie diet)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 379 kcal | 19% |
| Total fat | 12.1 g | 16% |
| Saturated fat | 6.9 g | 35% |
| Total carbohydrate | 69.0 g | 25% |
| Total sugars | 34.5 g | — |
| Dietary fiber | 3.5 g | 12% |
| Protein | 6.9 g | 14% |
| Sodium | 0.16 g | 7% |
Open Food Facts, ODbL, record updated January 9, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
unbleached wheat flour, glucose fructose syrup, milk chocolate (sugar, cocoa butter, dry whole milk, chocolate liquor, nonfat dry milk, soy lecithin), sugar, caramel color, spices, potassium carbonate, sodium acid pyrophosphate, sodium bicarbonate, salt
- E150cAmmonia caramelColor
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E501Potassium carbonatesStabilizer
- E501iPotassium carbonateStabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United States
United States
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.