Cracked Wheat Sourdough Bread
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 231 kcal | 12% |
| Total fat | 0.96 g | 1% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 46.2 g | 17% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 1.9 g | 7% |
| Protein | 7.7 g | 15% |
| Sodium | 0.54 g | 23% |
Open Food Facts, ODbL, record updated May 30, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
UNBLEACHED ENRICHED FLOUR WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SQURDOUGH STARTER, (UNBLEACHED ENRICHED FLOUR, WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN, MONONITRATE, RIBOFLAVIN, WATER), CRACKED WHEAT, SALT
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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