8 Tortilla Wraps Wholemeal
Prefix 408 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 | 277 kcal | 14% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.71 g | 4% |
| Carbohydrate | 41.3 g | 16% |
| of which sugars | 1.1 g | 1% |
| Fibre | 7.9 g | — |
| Protein | 7.3 g | 15% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 11 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wholemeal wheat flour, water, palm oil, humectant (glycerol), sugar, raising agents (diphosphates, sodium carbonates), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), emulsifier (mono - and diglycerides of fatty acids), acidity regulator (citric acid), preservatives (potassium sorbate, calcium propionate), salt, wheat starch, flour treatment agent (l-cysteine).
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E920l-cysteine
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.