Dark Pumpernickel Tuscan Pane
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 229 kcal | 11% |
| Total fat | 0.00 g | 0% |
| Total carbohydrate | 45.8 g | 17% |
| Total sugars | 2.1 g | — |
| Dietary fiber | 2.1 g | 7% |
| Protein | 8.3 g | 17% |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic ce (48g) acid), water, whole grain rye meal, contains 2% or less of vital wheat gluten, wheat flour, ascorbic acid (for freshness), enzymes, sea salt, 10 yeast, caraway seed, cultured wheat flour (for cts ily value contains: wheat. %0% %0 %0 %0% 7%
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
53% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Rye breads” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Rye breads”: 0.76 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.