wholemeal sourdough bread
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 258 kcal | 13% |
| Total fat | 4.0 g | 5% |
| Saturated fat | 0.60 g | 3% |
| Total carbohydrate | 42.4 g | 15% |
| Total sugars | 2.6 g | — |
| Dietary fiber | 4.6 g | 16% |
| Protein | 10.9 g | 22% |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated October 12, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
wholemeal british wheat flour, water, rapseed oil, sea salt, wheat gluten, extra virgin olive oil 1%, soya flour, fermented wheat flour, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), wheat flour, flour treatment agent:ascorbic acid.
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal sliced breads”: 1.55 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.