100% Integral
Hacendado
- Barcode
- 8480000823281
- Quantity
- 460 g
- Serving
- 29 g
English
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231 kcal
Energy / 100 g
11 g
Protein / 100 g
37 g
Carbs / 100 g
3.2 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 231 kcal / 1003 kJ |
| Macronutrients | |
|---|---|
| Protein | 11 g |
| Carbohydrates | 37 g |
| Fat | 3.2 g |
| Sugars | 2.9 g |
| Fiber | 7.4 g |
| Starch | 0 g |
| Fats | |
| Saturated fat | 0.7 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
Wholemeal wheat flour (gluten) (59%), water, yeast, wheat gluten, refined sunflower oil (1%), salt, inactive wholemeal wheat sourdough (gluten) (0.5%), wine vinegar, wheat fibre (gluten), wholemeal malted barley flour (gluten) (0.2%), emulsifier (E-472e), preservatives (E-282, E-200, E-202), antioxidant (E-300).
Allergens
May contain: Mustard, Sesame, Soy
Get this product via the API
curl "https://foodbase.dev/v1/foods/0a66d066-eeb0-8d3b-24f4-b93db798980f" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
A sliced 100% wholegrain bread made with whole wheat flour and sunflower oil. It provides 3.2 g of fat, 7.4 g of fibre and 11 g of protein per 100 g, with 1 g of salt.
Good points
- Low saturated fat (0.7 g per 100 g)
- Low sugar (2.9 g per 100 g)
- High fibre (7.4 g per 100 g)
- Source of protein (11 g per 100 g, 19% of energy)
Allergens
Contains: gluten. May contain: soy, mustard, sesame.
Processing: Ultra-processed (NOVA 4)
Per serving (29 g): 67 kcal · 0.9 g fat · 0.2 g saturated fat · 0.8 g sugars · 0.29 g salt · 3.2 g protein
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.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL