Handcrafted Extra Virgin Olive Oil and Garlic Flatbread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 324 kcal | 16% |
| Fat | 12.7 g | 18% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 42.1 g | 16% |
| of which sugars | 2.2 g | 2% |
| Fibre | 2.4 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Water, Durum Wheat Semolina (contains Gluten), Extra Virgin Olive Oil (7%), Diced Garlic (2%), Garlic Purée (2%), Yeast, Rapeseed Oil, Salt, Parsley, Dried Skimmed Milk, Lemon Juice, Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
27% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic 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.