Taste The Difference Multi Grain Bread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 285 kcal | 14% |
| Fat | 7.6 g | 11% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 40.8 g | 16% |
| of which sugars | 4.6 g | 5% |
| Fibre | 5.3 g | — |
| Protein | 10.7 g | 21% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 24 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sunflower Seeds (9%), Wheat Bran, Linseed (3%), Salt, Pumpkin Seeds (1.5%), Rye Flour, Oats, Wheat Gluten, Poppy Seed (1.5%), Quinoa (1.5%), Sugar, Wheat Flour, Yeast, Caramelised Sugar, Flour Treatment Agent: Ascorbic Acid; Malted Wheat Flour.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Celeriac in remoulade sauce”: 1.18 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.