Flakes fruits rouges
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 370 kcal | 19% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 74.9 g | 29% |
| of which sugars | 13.4 g | 15% |
| Fibre | 8.0 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 9 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
47% riz, 39% blé complet, sucre, 5,1% orge, 4,5% fruits fruits rouges lyophilisés en proportion variable (fraises, cerises, canneberges), 1,5% farine complète de blé, farine de malt d'orge, sel, émulsifiant : mono - et diglycérides d'acides gras.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
7% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cereal flakes with fruits” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.