Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 228 kcal | 11% |
| Fat | 11.6 g | 17% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 19.1 g | 7% |
| of which sugars | 2.5 g | 3% |
| Fibre | 2.9 g | — |
| Protein | 10.3 g | 21% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 24 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
free range hard-boiled egg (48%), wheat f wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, pasteurised free range egg yolk, sal - spirit vinegar, yeast, emulsifiers (mono - and di-glycerides fatty acids, mono - and di-acetyl tartaric acid esters of mono - and di-glycerides of fatty acids), wheat gluten, soya flour, white pepper, sugar, palm oil, flour treatment agent (ascorbic acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- 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
50% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sandwiches” →
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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