Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 236 kcal | 12% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.28 g | 1% |
| Carbohydrate | 45.6 g | 18% |
| of which sugars | 2.8 g | 3% |
| Fibre | 3.1 g | — |
| Protein | 8.6 g | 17% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 17 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Salt, Preservative: Calcium Propionate; Emulsifier: Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids; Soya Flour, Flour Treatment Agent: Ascorbic Acid.
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- 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.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 19 May 2024 | €0.31discounted | Hartlepool |
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
In its category
34% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.