Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 495 kcal | 25% |
| Fat | 14.5 g | 21% |
| of which saturates | 2.7 g | 14% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 4.5 g | 5% |
| Fibre | 18.8 g | — |
| Protein | 23.7 g | 47% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 17 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Nut allergy . Oat Flakes (36%) Fructo-oligosaccharides Soya Protein Isolate (11%). Wheat Protein Crisp (Wheat Protein (contains Gluten) Wheatflour (contains Gluten)) Vegetable Oil (Sunflower/Rapeseed) Barley Flakes (contain Gluten) Dark Chocolate (8%) (Sugar Cocoa Mass Cocoa Butter Emulsifier: Sunflower Lecithin Flavouring) Fat Reduced Cocoa Powder. Flavourings Barley Malt Extract (contains Gluten) Antioxidant: Tocopherol-rich Extract. 4 4
- E306Tocopherol-rich extract
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breakfast cereals”: 3.40 kg CO₂e per kg of product (closest product in Agribalyse).
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.