Co-op seeded sourdough
Prefix 200: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 264 kcal | 13% |
| Fat | 3.7 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 1.0 g | 1% |
| Fibre | 3.7 g | — |
| Protein | 9.6 g | 19% |
| Salt | 1.6 g | 27% |
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), Water, Sunflower Seeds (2%), Brown Linseeds (2%), Millet (2%), Rye Flour, Poppy Seeds (1%), Sunflower Oil, Salt, Yeast, Rice Semolina , Pumpkin Seeds (0.3%), Fermented Wheat Flour, Wheat Protein, Malted Wheat Flour, Wheat Flour, Acidity Regulator (Acetic Acid), Stabiliser (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid). Contains: Rye, Wheat May Contain: Eggs, Milk, Nuts, Sesame, Soya
- E260Acetic acidPreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
8% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
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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