Sourdough
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 225 kcal | 11% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 43.7 g | 17% |
| of which sugars | 1.7 g | 2% |
| Fibre | 3.1 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 24 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour (calcium carbonate, iron, niacin, thiamin), water, rye, whole grain wheatflour, malted rye, sea salt, malted wheat, barley malt flour, barley malt extract, wheatflakes
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
24% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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
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