Ready Oats
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 360 kcal | 18% |
| Fat | 7.0 g | 10% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 57.5 g | 22% |
| of which sugars | 0.00 g | 0% |
| Fibre | 10.1 g | — |
| Protein | 12.0 g | 24% |
| Salt | 0.01 g | 0% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wholegrain rolled oats (60%), wholegrain oat flour (38%), calcium carbonate, niacin, iron, vitamin b2 (riboflavin), vitamin b6, vitamin b1 (thiamin), folic acid, vitamin d, vitamin b12. allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. also, not suitable for customers with an allergy to milk due to manufacturing methods folic acid supports the immune system to function normally thiamin plays a role in keeping the heart working normally eal in to nomal skin and visioa enjoy as pat of a varied and balancesd diet and a heaithy wye busu tn ayor e sfieyed unaeyoq box widely reed
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breakfast cereals”: 3.40 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
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