Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 306 kcal | 15% |
| Fat | 4.6 g | 7% |
| of which saturates | 0.57 g | 3% |
| Carbohydrate | 53.4 g | 21% |
| of which sugars | 2.9 g | 3% |
| Fibre | 4.3 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.21 g | 3% |
Open Food Facts, ODbL, record updated 26 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin). Water. Rapeseed Oil Yeast Vinegar Raising Agent: E450, Sodium Bicarbonate, Calcium Phosphates. Salt Preservative: E282 Inactive Yeast. Wheat Starch (contains Gluten).
- E282calcium propionatePreservative
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
40% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Flatbreads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.