Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 238 kcal | 12% |
| Fat | 3.5 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 1.0 g | 1% |
| Fibre | 3.4 g | — |
| Protein | 7.8 g | 16% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 20 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal wheat flour, water, malted wheat, rye (3%), wheat gluten, yeast, wheat barley flour, salt, wheat sourdough, wheat flour, caramelised sugar, rapeseed oil, emulsifier: E471, caramelised sugar, palm fat, flour treatment agent: ascorbic acid, vitamins (B3, B1, folic acid), vitamin D, iron, calcium carbonate
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
7% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal 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 breads”: 0.78 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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