Product visual : Strong White Bread Flour Essential Waitrose, Waitrose | ||||||||||||||||||||||||||||
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Strong White Bread Flour Essential Waitrose, Waitrose 1.5 kg
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EAN-13 code : | ||||||||||||||||||||||||||||
The product has the EAN code 5000169009963, it is called White wheat flours, Strong White Bread Flour of the brand Essential Waitrose, Waitrose, it is distributed with a quantity of 1.5 kg. It contains 1 additives the details of which can be found below. This product can be assigned to the following categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Flours, Cereal flours, Wheat flours, White wheat flours. | ||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||
ENERGY
1,510 KJ
361 kcal
18%
FAT
1.5g
LOW
2%
SATURED
0.9g
LOW
5%
SUGAR
72.0g
HIGH
28%
SALT
0.0g
LOW
0%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : A Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||
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Each 100g portion of the product "Strong White Bread Flour Essential Waitrose, Waitrose 1.5 kg" contains 361 kcal (1,510 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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fortified wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin (b1)), wheat gluten, flour treatment agent (ascorbic acid) | ||||||
Should not contain palm oil. Contains gluten | ||||||
Additives : | ||||||
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Allergens : | ||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||
Presence of possible traces of : | ||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 5000169009963 corresponds to the product Strong White Bread Flour described above.
Other products such as "White wheat flours" :