Wheaten bread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 255 kcal | 13% |
| Fat | 4.9 g | 7% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 41.6 g | 16% |
| of which sugars | 6.3 g | 7% |
| Fibre | 5.5 g | — |
| Protein | 8.4 g | 17% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 9 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Brown Wheatflour (Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Buttermilk (29%), Wheatflour (Wheatflour, Calcium Carbonate, Iron, Niacin, thiamin) Golden Syrup (Invert Sugar Syrup) (4%), Kibbled Wheat, Kibbled Rye, Butter (Milk) (3%), Raising Agent: Sodium Bicarbonate, Black Treacle, Preservative: E282, E202, Salt, Palm Oil, Repeseed Oil, Emulsifier: E471, E472e, Palm Fat
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
96% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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