Danish-Style Wholemeal Bread Loaf
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 223 kcal | 11% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 35.5 g | 14% |
| of which sugars | 1.3 g | 1% |
| Fibre | 7.5 g | — |
| Protein | 11.2 g | 22% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 25 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheatflour · Water · Yeast (Yeast · Vitamin D Yeast) · Chicory Fibre · Fermented Wheatflour · Salt · Wheat Gluten · Soya Flour · Wheatflour* · Palm Oil · Rapeseed Oil · Flour Treatment Agent: Ascorbic Acid (Vitamin C). *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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 “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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.