wholemeal sourdough bread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 258 kcal | 13% |
| Fat | 4.0 g | 6% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 42.4 g | 16% |
| of which sugars | 2.6 g | 3% |
| Fibre | 4.6 g | — |
| Protein | 10.9 g | 22% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 12 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wholemeal british wheat flour, water, rapseed oil, sea salt, wheat gluten, extra virgin olive oil 1%, soya flour, fermented wheat flour, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), wheat flour, flour treatment agent:ascorbic acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
37% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal 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 “Wholemeal 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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