SUPERIOR BROWN BREAD
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 224 kcal | 11% |
| Fat | 1,9 g | 3% |
| of which saturates | 0,75 g | 4% |
| Carbohydrate | 42,5 g | 16% |
| of which sugars | 2,8 g | 3% |
| Fibre | 7,0 g | — |
| Protein | 8,3 g | 17% |
| Salt | 0,94 g | 16% |
Open Food Facts, ODbL, record updated 2 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
brown bread wheat flour (wheat, gluten), water, yeast, salt, sugar, soya flour (soy), vegetable oil/ fat (palm fruit), preservative: calcium propionate, emulsifiers, flour improvers, mineral salts (electrolytic iron and zinc oxide) and vitamins (a, b1, b2, b3, b6, b9), allergens: wheat gluten and soy
- E282calcium propionatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1,55 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.