Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 284 kcal | 14% |
| Fat | 7.0 g | 10% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 41.9 g | 16% |
| of which sugars | 3.0 g | 3% |
| Fibre | 4.1 g | — |
| Protein | 11.2 g | 22% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Durum Wheatflour (contains Gluten) Water Extra Virgin Olive Oil Dried Fermented Wheatflour (contains Gluten). Raising Agent: E450, Sodium Bicarbonate Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) · Sugar. Emulsifier: E471 Acidity Regulator: Citric Acid Salt Antioxidant: E392. Deactivated Yeast Wheat Starch (contains Gluten).
- E392Extracts of rosemary
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wheat flatbreads”: 1.24 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.