Sliced White Sourdough Bread with Grains & Seeds
Jason's Sourdough
- Code-barres
- 5025125000037
- Quantité
- 580 g
- Portion
- 1 slice (48.33 g)
Texte abîmé dans les données d'étiquette d'origine ?
238 kcal
Énergie / 100 g
10,55 g
Protéines / 100 g
39,93 g
Glucides / 100 g
2,69 g
Lipides / 100 g
Valeurs nutritionnelles — pour 100 g
| Énergie | 238 kcal / 996 kJ |
| Macronutriments | |
|---|---|
| Protéines | 10,55 g |
| Glucides | 39,93 g |
| Matières grasses | 2,69 g |
| Sucres | 1,45 g |
| Fibres | 4,76 g |
| Amidon | 0 g |
| Matières grasses | |
| Acides gras saturés | 0,41 g |
| Minéraux | |
| Sodium | 325 mg |
| Sel | 0,81 g |
| Fer | 0 mg |
| Magnésium | 0 mg |
| Zinc | 0 mg |
| Phosphore | 0 mg |
| Manganèse | 0 mg |
| Cuivre | 0 mg |
| Sélénium | 0 µg |
| Vitamines | |
| Vitamine A | 0 IU |
| Vitamine C | 0 mg |
| Vitamine E | 0 mg |
| Autres | |
| Sucres ajoutés | 0 g |
Ingrédients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Mixed Seeds (Golden Linseeds, Sunflower Seeds (6%), Sprouted Spelt (Wheat) Grains (1.5%), Salt, Fermented Wheat Flour.
Allergènes
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A sliced white sourdough bread with grains and seeds, made from wheat flour, water, linseeds, sunflower seeds and sprouted spelt. Per 100 g it has 237.5 kcal, 2.69 g fat (0.41 g saturated), 1.45 g sugars, 4.76 g fibre and 10.55 g protein, with 0.81 g salt.
Good points
- Low fat (2.7 g per 100 g)
- Low saturated fat (0.41 g per 100 g)
- Low sugar (1.5 g per 100 g)
- Source of fibre (4.8 g per 100 g)
- Source of protein (10.6 g per 100 g, 17% of energy)
Allergens
Contains: gluten.
Processing: Processed (NOVA 3)
Per serving (48.3 g): 115 kcal · 1.3 g fat · 0.2 g saturated fat · 0.7 g sugars · 0.39 g salt · 5.1 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ À jour — cette analyse correspond aux données actuelles du produit.
Données produit issues d'Open Food Facts, disponibles sous licence Open Database License (ODbL). Open Food Facts · ODbL