Oatcakes
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 463 kcal | 23% |
| Fat | 20.5 g | 29% |
| of which saturates | 5.5 g | 28% |
| Carbohydrate | 56.5 g | 22% |
| of which sugars | 2.4 g | 3% |
| Fibre | 6.4 g | — |
| Protein | 9.8 g | 20% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Oatmeal (76%) · Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) · Rapeseed Oil ·Palm Oil Sugar Sea Salt Raising Agent: Sodium Bicarbonate · Dried Skimmed Milk. For allergens see ingredients in bold. Not suitable for Nut and Peanut allergy sufferers due to manufacturing methods. Suitable for vegetarians
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Crackers (Appetizers)”: 1.54 kg CO₂e per kg of product (closest product in Agribalyse).
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.