Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 243 kcal | 12% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 35.3 g | 14% |
| of which sugars | 1.1 g | 1% |
| Fibre | 7.5 g | — |
| Protein | 13.1 g | 26% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
49% whole wheat flour, water, 3.9% oat flakes, 2.8% whole barley malt flour, wheat gluten, 1.9% linseed, 1.9% sunflower seeds, 1.5% buckwheat groats, baker's yeast, 1% wheat bran, iodized salt (salt, potassium iodide), dextrose, wheat starch, barley malt extract, rapeseed oil, 0.1% fermented wheat flour, ascorbic acid,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
9% 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 Ireland, 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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