Granary Loaf
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 252 kcal | 13% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 46.8 g | 18% |
| of which sugars | 3.8 g | 4% |
| Fibre | 4.9 g | — |
| Protein | 8.8 g | 18% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 23 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheatflakes (contain Gluten) (12%), Sprouted Barley Grains (7%) (Barley Grains (contain Gluten), Sourdough (Water, Barley Flour (contains Gluten), Starter Culture), Salt), Yeast (Yeast, Vitamin D Yeast), Malted Barley Flour (contains Gluten), Dried Wheat Gluten, Salt, Vinegar, Palm Oil, Soya Flour, Wheatgerm (contains Gluten), Caramelised Sugar, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid, Rye Flour (contains Gluten).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: 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.