Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 251 kcal | 13% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 48.4 g | 19% |
| of which sugars | 2.8 g | 3% |
| Fibre | 3.9 g | — |
| Protein | 9.2 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
Wildfarmed Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) (42%). Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin). Water. Yeast (Yeast Vitamin D Yeast). Rye Flour (contains Gluten) Fermented Wheat Flour (contains Gluten). Wheat Gluten Rapeseed Oil. Cornish Sea Salt. Wheat Fibre (contains Gluten). Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.