Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 216 kcal | 11% |
| Fat | 9.0 g | 13% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 21.3 g | 8% |
| of which sugars | 1.9 g | 2% |
| Fibre | 1.3 g | — |
| Protein | 11.9 g | 24% |
| Salt | 0.81 g | 14% |
Open Food Facts, ODbL, record updated 10 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Hard-Boiled Egg, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Water, Smoked Bacon (13%) [Pork Belly, Salt, Stabilisers (Pentasodium Triphosphate, Pentapotassium Triphosphate), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Malted Wheat Flakes, Rapeseed Oil, Wheat Bran, Cornflour, Spirit Vinegar, Yeast, Salt, Malted Barley Flour, Pasteurised Egg, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Sugar, Wheat Gluten, Pasteurised Egg Yolk, Malted Wheat Flour, Concentrated Lemon Juice, White Pepper, Flour Treatment Agent (Ascorbic Acid), Palm Oil, Brown Mustard Seeds, Preservatives (Acetic Acid, Lactic Acid), Acidity Regulator (Citric Acid)
- E250Sodium nitritePreservative
- E260Acetic acidPreservative
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iiPentapotassium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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
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