Wholegrain Apricot Wheats
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 335 kcal | 17% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 71.3 g | 27% |
| of which sugars | 16.5 g | 18% |
| Fibre | 8.3 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.15 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Wholegrain Wheat (72%), Sugar, Reconstituted Apricot Puree (8%), Humectant: Glycerol; Glucose Syrup, Dried Apricot, Thickener: Maltodextrin; Acid: Malic Acid; Gelling Agent: Pectin; Acidity Regulator: Trisodium Citrate; Acid: Citric Acid; Flavouring.
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E331iiiTrisodium citrate
- E422GlycerolHumectant · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
62% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cereals and their products” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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