Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 279 kcal | 14% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 56.6 g | 22% |
| of which sugars | 4.0 g | 4% |
| Fibre | 3.3 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour (contains Gluten), Water, Salt, Wheat Gluten, Yeast, Malted Wheatflour (contains Gluten), Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Flour Treatment Agent: Ascorbic Acid, Vitamin D Yeast
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
77% 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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