Nutri-Score B
Pain de mie Bio petites tranches complet & levain sans sucres ajoutés 280g

Organic White Bread - Small Slices, Whole Grain and Sourdough, No Added Sugar 280g

La Boulangère Bio, La boulangere

Barcode
3760049797909
Menge
280 g
Portion
17.5 g (une Tranche de 17.5 g environ)
English

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261 kcal

Energie / 100 g

10 g

Eiweiß / 100 g

42 g

Kohlenhydrate / 100 g

4,6 g

Fett / 100 g

Nährwerte — pro 100 g

Energie 261 kcal / 1101 kJ
Makronährstoffe
Eiweiß 10 g
Kohlenhydrate 42 g
Fett 4,6 g
Zucker 4,1 g
Ballaststoffe 5,9 g
Fette
Gesättigte Fettsäuren 0,4 g
Mineralstoffe
Natrium 440 mg
Salz 1,1 g
Sonstiges
Zugesetzter Zucker 0 g

Zutaten

whole wheat flour */** 59%, water, rapeseed oil*, red cane sugar*, wheat gluten*, yeast, apple cider vinegar*, salt, natural flavour (contains alcohol), wheat flour *, flour processing agent: ascorbic acid *ingredients from organic farming **ingredients from french fair trade

Allergene

Gluten

Kann enthalten: Soja

FÜR ENTWICKLER

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AI

KI-Analyse

La Boulangère Bio small wholemeal and sourdough sandwich bread is made with wholemeal wheat flour (59%), water, sourdough (7.8%), wheat gluten and sunflower oil. Per 100 g it has 261 kcal, 4.6 g fat (0.4 g saturated), 4.1 g sugars, 5.9 g fibre, 10 g protein and 1.1 g salt.

Good points

  • Low saturated fat (0.4 g per 100 g)
  • Low sugar (4.1 g per 100 g)
  • Source of fibre (5.9 g per 100 g)
  • Source of protein (10 g per 100 g, 15% of energy)

Watch out

  • Contains alcohol

Allergens

Contains: gluten. May contain: soy.

Vegan: yesfrom ingredientsVegetarian: yeslabel claimGluten-free: nodeclared allergenLactose-free: not certifiedfrom ingredients

Processing: Ultra-processed (NOVA 4)

Per serving (17.5 g): 46 kcal · 0.8 g fat · 0.1 g saturated fat · 0.7 g sugars · 0.19 g salt · 1.8 g protein

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

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Produktdaten von Open Food Facts, verfügbar unter der Open Database License (ODbL). Open Food Facts · ODbL