Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 289 kcal | 14% |
| Fat | 17.3 g | 25% |
| of which saturates | 9.0 g | 45% |
| Carbohydrate | 24.7 g | 10% |
| of which sugars | 1.5 g | 2% |
| Fibre | 1.6 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Potatoes Palm Oil Onions (16%) Vintage Reserve Cheddar Cheese (Milk) (15%). Pasteurised Egg Cornflour Rapeseed Oil Pasteurised Egg White. Salt Mustard Seeds. Vinegar Ground White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese pies”: 3.52 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.