Brown and white bread
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 118 kcal | 6% |
| Total fat | 0.76 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Total carbohydrate | 22.3 g | 8% |
| Total sugars | 1.1 g | — |
| Protein | 4.5 g | 9% |
| Sodium | 0.23 g | 10% |
Open Food Facts, ODbL, record updated October 4, 2022 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
flour (wheat flour (wheat, calcium carbonate, iron, thiamin, niacin), wholemeal wheat flour), water, yeast (yeast, vitamin dyea, salt, calcium sulphate, vegetable flour, emulsifier: e wheat gluten, preservative: calciumroplonate (added to export products and during periods of very hot weather, to inhibit mould growth), flour treatment agent: ascorbic acid (vitamin c), vegetable fat (sustainable palm). allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. suitable fa freeze on c apeseed), soya consume w defrost tho suitable for suitable for joseph brennan walkinstown, du roi: 3531460 8 ni: lo-call 0845 6 www.brennansbr
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
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.