Free Range Egg & Watercress Sandwich
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 233 kcal | 12% |
| Fat | 11.9 g | 17% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 21.4 g | 8% |
| of which sugars | 1.5 g | 2% |
| Fibre | 2.3 g | — |
| Protein | 8.8 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 4 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Boiled Free Range Egg (44%). Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Water. Malted Wheatflakes (contain Gluten) Watercress (3%) Rapeseed Oil Wheat Bran (contains Gluten). Cornflour Salt Yeast (Yeast Vitamin D Yeast). Vinegar Malted Barley Flour (contains Gluten). Wheat Gluten Cold Pressed Rapeseed Oil. • Pasteurised Free Range Egg Yolk Pasteurised Free Range Egg Emulsifier: E472e, E471 - Malted Wheatflour (contains Gluten) Cracked Black Pepper Concentrated Lemon Juice Sugar Black Mustard Seeds Dried Mustard Flour Treatment Agent: Ascorbic Acid Palm Oil Palm Fat Wheat Starch (contains Gluten).
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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