Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 285 kcal | 14% |
| Fat | 6.9 g | 10% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 45.4 g | 17% |
| of which sugars | 3.8 g | 4% |
| Fibre | 3.7 g | — |
| Protein | 8.4 g | 17% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 24 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Water, Extra Virgin Olive Oil, Yeast, Sourdough Culture (Wheat), Rosemary, Salt, Malted Wheat Flour, Wheat Gluten, Maize Starch, Semolina (Wheat), Sea Salt, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Panini breads”: 1.23 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.