Flame Baked Roti
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 266 kcal | 13% |
| Fat | 3.1 g | 4% |
| of which saturates | 0.25 g | 1% |
| Carbohydrate | 49.1 g | 19% |
| of which sugars | 2.4 g | 3% |
| Fibre | 4.6 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 2 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Vegetable Chee (Palm Oil Rapeseed Oil), Vinegar, Humectant: Glycerol, Dried Fermented Wheatflour (contains Gluten), Raising Agent: E450, Sodium Bicarbonate, Calcium Phosphates, Wheat Fibre (contains Gluten), Salt, Wheat Starch (contains Gluten)
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wheat flatbreads”: 1.24 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.