100% Whole Wheat Bread
Prefix 409 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 171 kcal | 9% |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 39.0 g | 14% |
| Total sugars | 7.3 g | — |
| Dietary fiber | 12.2 g | 44% |
| Protein | 12.2 g | 24% |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated August 13, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WATER, WHOLE WHEAT FLOUR, SUGAR, WHEAT GLUTEN, OAT FIBER, YEAST, RESISTANT WHEAT STARCH, CONTAINS 2% OR LESS OF THE FOLLOWING:, SALT, MOLASSES, CALCIUM PROPIONATE, AND SORBIC ACID (TO RETAIN FRESHNESS), DOUGH CONDITIONERS (MONO-& DIGLYCERIDES, SODIUM STEAROYL
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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.