Nutri-Score B
Pain multicéréales 500g

PAIN MULTICÉRÉALES ET GRAINES

U

Barcode
3256227575235
Quantity
500 g
English

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255 kcal

Energy / 100 g

8.8 g

Protein / 100 g

39 g

Carbs / 100 g

5.5 g

Fat / 100 g

Nutrition — per 100 g

Energy 255 kcal / 1073 kJ
Macronutrients
Protein 8.8 g
Carbohydrates 39 g
Fat 5.5 g
Sugars 4.1 g
Fiber 7.1 g
Starch 0 g
Fats
Saturated fat 0.6 g
Minerals
Sodium 400 mg
Salt 1 g
Iron 0 mg
Magnesium 0 mg
Zinc 0 mg
Phosphorus 0 mg
Manganese 0 mg
Copper 0 mg
Selenium 0 µg
Vitamins
Vitamin A 0 IU
Vitamin C 0 mg
Vitamin E 0 mg
Other
Added sugars 0 g

Ingredients

Water, WHEAT flour 18.7%, RYE SOURDOUGH (water, RYE flour 7.7%), wholemeal WHEAT flour 8.7%, RYE flour 5.9%, flaxseed 5.5%, sunflower seeds 3.6%, OAT flakes 3.2%, wholemeal RYE flour 2.6%, BARLEY flakes 2.6%, millet seeds 2.6%, yeast, BARLEY MALT extract, sunflower oil, salt, WHEAT protein, preservative: sorbic acid, acidity regulator: sodium acetates, BARLEY MALT flour, flour treatment agent: ascorbic acid, natural flavouring (contains alcohol). May contain traces of sesame seeds.

Allergens

Gluten

May contain: Sesame

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AI

AI analysis

A multigrain bread with rye sourdough, wheat, rye, oats, barley and flax, sunflower and millet seeds. Per 100 g it has 255 kcal, 39 g carbohydrates, 8.8 g protein, 7.1 g fibre and 1 g salt.

Good points

  • Low saturated fat (0.6 g per 100 g)
  • Low sugar (4.1 g per 100 g)
  • High fibre (7.1 g per 100 g)
  • Source of protein (8.8 g per 100 g, 13% of energy)

Watch out

  • Contains alcohol

Allergens

Contains: gluten. May contain: sesame.

Vegan: yesfrom ingredientsVegetarian: yesfrom ingredientsGluten-free: nodeclared allergenLactose-free: not certifiedfrom ingredients

Processing: Ultra-processed (NOVA 4)

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL