Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 278 kcal | 14% |
| Fat | 3.6 g | 5% |
| of which saturates | 0.83 g | 4% |
| Carbohydrate | 52.3 g | 20% |
| of which sugars | 18.4 g | 20% |
| Fibre | 3.3 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 1 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
fortified wheat flour [wheat flour, calcium carbonate, iron, niacin (b3), thiamin (b1)], mixed fruits (28%) [moistened sultanas [sultanas, water], raisins], water, wheat protein, mixed peel (2%) [orange peel, lemon peel], invert sugar syrup, yeast, vegetable oils and fat [rapeseed oil, palm fat, palm oil], dextrose, emulsifiers (mono - and diglycerides of fatty acids, mono - and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids), salt, soya flour, maize starch, flour treatment agent (ascorbic acid), allergy advice! for allergens, including cereals containing gluten, see ingredients in bold, may also contain egg, milk, rye, barley and oats, n we ty en en fat of ca of fib pro sal fzq
- 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.
In its category
97% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.