Wheat, spelt &rhye bread sliced
Prefix 025: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 341 kcal | 17% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.42 g | 2% |
| Carbohydrate | 65.9 g | 25% |
| of which sugars | 1.5 g | 2% |
| Fibre | 7.5 g | — |
| Protein | 10.2 g | 20% |
| Salt | 0.08 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified wheat flour ( wheat flour, calcium carbonate, iron, niacin, Thiamin), Wholewheat flour, Oat flakes, Spelt flour (wheat), Maize, Oat bran, Soya grits, Linseed, Yeast, Malted barley flour, Rye flour, Salt, Wheat gluten, Bulking Agent (Calcium sulphate), Soya flour, Emulsifier (Mono - and diacetyltartaric acid esters of mono - and diglycerides of fatty acids), Dextrose, Wheat flour, Palm oil, Caramelised sugar powder, Maltodextrin, Rapeseed oil, Flour Treatment Agent (Ascorbic acid), Water.
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
10% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal 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 “Wholemeal 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
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