Sonnen-Batzen
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 275 kcal | 14% |
| Fat | 6.6 g | 9% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 41.0 g | 16% |
| of which sugars | 5.3 g | 6% |
| Protein | 9.8 g | 20% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wasser, Dinkelmehl, Natursauerteig (Dinkelvollkornmehl, Wasser) gepuffter Dinkel, 7 % Sonnenblumenkerne, Dinkelvollkornmehl, Dinkelflocken, Dinkelvollkornschrot, Invertzuckersirup, Salz, Weizenmehl, Hefe, Weizenmalzmehl, Säureregulator (Natriumacetate).
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E262Sodium acetatesPreservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 kg CO₂e per kg of product.
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
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