Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 285 kcal | 14% |
| Fat | 8.7 g | 12% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 42.9 g | 17% |
| of which sugars | 3.2 g | 4% |
| Fibre | 6.3 g | — |
| Protein | 8.8 g | 18% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 6 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheatflour (contains Gluten) Water • Palm Oil • Humectant: Glycerol Dried Fermented Wheatflour (contains Gluten) Raising Agent: E450, Sodium Bicarbonate Wheatflour contains Gluten (with Wheatflour, Calcium - Carbonate, Iron, Niacin, Thiamin) Sugar Emulsifier: E471 - Acidity Regulator: Citric Acid Salt Inactive Yeast Wheat Starch (contains Gluten) Yeast (Yeast Vitamin D Yeast). For allergens see ingredients in bold. Suitable for vegans
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wheat flatbreads” →
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 “Wheat flatbreads”: 1.24 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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