Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 261 kcal | 13% |
| Fat | 9.5 g | 14% |
| of which saturates | 5.3 g | 27% |
| Carbohydrate | 31.5 g | 12% |
| of which sugars | 5.8 g | 6% |
| Fibre | 1.8 g | — |
| Protein | 11.3 g | 23% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 22 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Mature Cheddar Cheese (Milk) (26%), Water, Sugar, Barley Malt Vinegar, Courgette, Carrot, Swede, Onion, Molasses, Spirit Vinegar, Salt, Cornflour, Yeast, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Wheat Gluten, Rapeseed Oil, Barley Malt Extract, Spices, Concentrated Lemon Juice, Flour Treatment Agent (Ascorbic Acid), Black Pepper, Palm Oil.
- 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.
Climate impact
Reference value for the category “Cheese sandwiches”: 4.09 kg CO₂e per kg of product (closest product in Agribalyse).
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.