Roggenvollkornbrot
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 117 kcal | 6% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 26.2 g | 10% |
| of which sugars | 2.2 g | 2% |
| Fibre | 5.2 g | — |
| Protein | 3.2 g | 6% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 31 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Rye, Water, Sourdough (Water, Wholemeal Rye, Rye Flour, Wheat Flour), Wholegrain Rye Flour, Invert Sugar Syrup, Salt, Rye Flakes, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 13 November 2025 | £1.49 | London |
| 8 October 2025 | £1.49 | London |
| 24 September 2025 | £1.49 | Greater London |
| 11 September 2025 | £1.49 | London |
| 2 January 2025 | £1.29 | Greater London |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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.