Wholemeal Bloomer
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 277 kcal | 14% |
| Fat | 3.7 g | 5% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 45.5 g | 18% |
| of which sugars | 1.7 g | 2% |
| Fibre | 8.0 g | — |
| Protein | 11.5 g | 23% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheatflour, Water, Wheat Gluten, Yeast (Yeast, Vitamin D Yeast), Salt, Wheat Bran, Palm Oil, Molasses, Wheatflour*, Honey, Emulsifier: E472e, E471, Malted Wheat, Rapeseed Oil, Flour Treatment Agent: Ascorbic acid
- 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
13% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Wholemeal 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 “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
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