Eggs
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 523 kcal | 26% |
| Fat | 29.3 g | 42% |
| of which saturates | 3.7 g | 18% |
| Carbohydrate | 53.7 g | 21% |
| of which sugars | 6.0 g | 7% |
| Fibre | 2.7 g | — |
| Protein | 9.7 g | 19% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
60% wheat flour, vegetable oils (colza, sunflower), 11% emmental (milk), double tomato concentrate 6%, sugar, sweet whey powder (milk), baking powders: calcium phosphates - sodium carbonates - ammonium carbonates, aromatic plants 1%, cooking salt, barley malt flour, oregano extract, inverted sugar syrup, powdered onion, concentrated purple carrot juice
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
75% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crackers (Appetizers)” →
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 “Crackers (Appetizers)”: 1.54 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
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