LOW GI WHOLE WHEAT 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 | 242 kcal | 12% |
| Fat | 3,8 g | 5% |
| of which saturates | 1,7 g | 9% |
| Carbohydrate | 38,0 g | 15% |
| of which sugars | 0,10 g | 0% |
| Fibre | 9,5 g | — |
| Protein | 11,2 g | 22% |
| Salt | 0,81 g | 14% |
Open Food Facts, ODbL, record updated 1 December 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
O 43 0.3 8.0 0.1 3.9 2.3 5 23 50 22 20 Brown Bread Wheat Flour [White Bread wheat flour, wheat bran (wheat, gluten)], water, crushed wheat (wheat, gluten), wheat gluten (wheat, gluten), vegetable fat (palm fruit), yeast, salt, vinegar powder, soya flour (soy), stabiliser, preservative: calcium propionate, emulsifier, enzymes, flour improvers, mineral salts (electrolytic iron and zinc oxide) and vitamins (A1, B1, B2, B3, B6, B9). ALLERGENS: WHEAT GLUTEN, SOY STORAGE INSTRUCTIONS UNDER WARM CONDITIONS, SHELF LIFE WILL BE REDUCED
- E282calcium propionatePreservative
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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