Ingredients
bread 52.8% , ascorbic acid as a dough conditioner 23.6% , E375 11.8% , reduced iron 5.9% , thiamin mononitrate 3.0% , E101 1.5% , folic acid 0.7% , water 0.4% , soya oil 0.2% , yeast 0.1% , sugar 0.0% , salt 0.0% , E282 0.0% , microbial coagulating enzyme 0.0% , SPREAD 0.0% , salt 0.0% , soya oil 0.0% , canola oil 0.1%
Nutrition · per 100 g
| Energy | 405 kcal |
| Fat | 27 g |
| Saturated fat | 6.8 g |
| Monounsaturated fat | 9.5 g |
| Polyunsaturated fat | 8.1 g |
| Trans fat | 0 g |
| Cholesterol | 27 mg |
| Carbs | 37.8 g |
| Sugars | 0 g |
| Fiber | 2.7 g |
| Protein | 5.4 g |
| Salt | 1.1 g |
| Sodium | 459 mg |
| Potassium | 81 mg |
| Calcium | 49 mg |
| Iron | 2.7 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.