Wholemeal Loaf
Prefix 505 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 | 226 kcal | 11% |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.40 g | 2% |
| Total carbohydrate | 40.4 g | 15% |
| Total sugars | 5.0 g | — |
| Dietary fiber | 6.6 g | 24% |
| Protein | 9.4 g | 19% |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated August 11, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
wholemeal wheat flour, water, toasted rye flakes, yeast, oat bran, salt, wheat gluten, fermented wheat flour, emulsifiers (mono - and di-glycerides of fatty acids, mono-and di-acetyl tartaric acid esters of mono - and di-glycerides of fatty acids), spirit vinegar, rapeseed oil, flour treatment agent (ascorbic acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
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.