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Protein breakfast sandwich

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Protein breakfast sandwich

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Barcode: 5051379084097 (EAN / EAN-13)

Brand owner: FRESH & EASY, LLC

Countries where sold: United States

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Health

Ingredients

  • icon

    81 ingredients

    Egg white patty (egg white, corn starch, salt, xanthan gum), whole wheat bagel [whole wheat flour, water, sugar, fiber (soy, oats, cottonseed, cellulose), wheat gluten, contains 2% or less of: farina (wheat), yeast, vinegar, cultured wheat flour, salt, sodium stearoyl lactylate, calcium stearoyl lactylate, monoglyceride, mono - and di-glycerides, distilled monoglycerides, calcium iodate, calcium peroxide, ethoxylated mono-and diglycerides, enzymes, ascorbic acid, vitamin a palmitate, soybean oil, calcium carbonate, calcium sulfate, cholecalciferol (vitamin d3), ammonium sulfate, guar gum, monocalcium phosphate, vitamin e (alpha-tocopherol acetate), calcium phosphate, citric acid, wheat bran], turkey breast (turkey breast, turkey broth, contains 2% or less of: salt, sugar, sodium phosphate, flavoring), pepper jack cheese (pasteurized milk, salt, cheese culture, jalapeno peppers, enzymes, acetic acid), spinach, nutless basil pesto [canola oil, basil, spinach, olive oil, parmesan cheese (pasteurized part skim cow's milk, cheese cultures, salt, enzymes), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), lemon juice concentrate, garlic puree, salt, white pepper].
    Allergens: Eggs, Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Flavouring
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

  • E916 - Calcium iodate

    Calcium iodate: Calcium iodates are inorganic compound composed of calcium and iodate anion. Two forms are known, anhydrous Ca-IO3-2 and the hexahydrate Ca-IO3-2-H2O-. Both are colourless salts that occur naturally as the minerals called lautarite and bruggenite, respectively. A third mineral form of calcium iodate is dietzeite, a salt containing chromate with the formula Ca2-IO3-2CrO4.
    Source: Wikipedia

  • E930 - Calcium peroxide

    Calcium peroxide: Calcium peroxide or calcium dioxide is the inorganic compound with the formula CaO2. It is the peroxide -O22−- salt of Ca2+. Commercial samples can be yellowish, but the pure compound is white. It is almost insoluble in water.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg white, Turkey breast, Turkey breast, Pepper jack, Pasteurised milk, Parmigiano reggiano, Romano cheese, Pasteurised cow's milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Turkey breast, Turkey breast

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Egg white patty (egg white, corn starch, salt, xanthan gum), whole wheat bagel (whole wheat flour, water, sugar, fiber (soy, oats, cottonseed, cellulose), wheat gluten, contains 2% and less of (farina (wheat)), yeast, vinegar, cultured wheat flour, salt, sodium stearoyl lactylate, calcium stearoyl lactylate, monoglyceride, mono- and diglycerides, distilled monoglycerides, calcium iodate, calcium peroxide, ethoxylated mono- and diglycerides, enzymes, ascorbic acid, vitamin a palmitate, soybean oil, calcium carbonate, calcium sulfate, cholecalciferol (vitamin d3), ammonium sulfate, guar gum, monocalcium phosphate, vitamin e (alpha-tocopherol acetate), calcium phosphate, citric acid, wheat bran), turkey breast (turkey breast, broth, contains 2% and less of (salt), sugar, sodium phosphate, flavoring), pepper jack cheese (pasteurized milk, salt, cheese culture, jalapeno peppers, enzymes, acetic acid), spinach, nutless basil pesto (canola oil, basil, spinach, olive oil, parmesan cheese (pasteurized part skim cow's milk, cheese cultures, salt, enzymes), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), lemon juice concentrate, garlic puree, salt, white pepper)
    1. Egg white patty -> en:egg-white-patty - percent_min: 16.6666666666667 - percent_max: 100
      1. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 4.16666666666667 - percent_max: 100
      2. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 50
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
      4. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
    2. whole wheat bagel -> en:whole-wheat-bagel - percent_min: 0 - percent_max: 50
      1. whole wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.03
      4. fiber -> en:fiber - percent_min: 0 - percent_max: 3.03
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03
        2. oats -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 1.515
        3. cottonseed -> en:cottonseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.01
        4. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7575
      5. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03
      6. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 3.03
        1. farina -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.03
          1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.03
      7. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03
      8. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.03
      9. cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 3.03
      10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
      11. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.035
      12. calcium stearoyl lactylate -> en:calcium-stearoyl-lactylate - percent_min: 0 - percent_max: 1.035
      13. monoglyceride -> en:monoglyceride - percent_min: 0 - percent_max: 1.035
      14. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.035
      15. distilled monoglycerides -> en:distilled-monoglycerides - percent_min: 0 - percent_max: 1.035
      16. calcium iodate -> en:e916 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      17. calcium peroxide -> en:e930 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      18. ethoxylated mono- and diglycerides -> en:ethoxylated-mono-and-diglycerides - percent_min: 0 - percent_max: 1.035
      19. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
      20. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      21. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      22. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.035
      23. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
      24. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      25. cholecalciferol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
        1. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
      26. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      27. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      28. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      29. vitamin e -> en:vitamin-e - percent_min: 0 - percent_max: 1.035
        1. alpha-tocopherol acetate -> en:d-alpha-tocopheryl-acetate - percent_min: 0 - percent_max: 1.035
      30. calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      31. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      32. wheat bran -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 1.035
    3. turkey breast -> en:turkey-breast - vegan: no - vegetarian: no - ciqual_food_code: 36301 - percent_min: 0 - percent_max: 33.3333333333333
      1. turkey breast -> en:turkey-breast - vegan: no - vegetarian: no - ciqual_food_code: 36301 - percent_min: 0 - percent_max: 33.3333333333333
      2. broth -> en:broth - percent_min: 0 - percent_max: 16.6666666666667
      3. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 1.035
        1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.035
      5. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      6. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
    4. pepper jack cheese -> en:pepper-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
      3. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.035
      4. jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 1.035
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.035
      6. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.035
    5. spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 20
    6. nutless basil pesto -> en:nutless-basil-pesto - percent_min: 0 - percent_max: 16.6666666666667
      1. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
      2. basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 8.33333333333333
      3. spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 5.55555555555556
      4. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 4.16666666666667
      5. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 3.33333333333333
        1. pasteurized part skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 3.33333333333333
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.833333333333333
      6. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2.77777777777778
        1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.77777777777778
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.925925925925926
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.694444444444445
      7. lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 2.38095238095238
      8. garlic puree -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.08333333333333
      9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.035
      10. white pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 1.035

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 BANGEL SANDWICH (99 g))
    Energy 761 kj
    (182 kcal)     		753 kj
    (180 kcal)
    Fat 7.07 g 7 g
    Saturated fat 2.53 g 2.5 g
    Trans fat 0 g 0 g
    Cholesterol 25 mg 24.8 mg
    Salt 1.035 g 1.02 g
    Carbohydrates 15.15 g 15 g
    Fiber 3 g 2.97 g
    Sugars 3.03 g 3 g
    Proteins 15.15 g 15 g
    Vitamin A 151.5 µg 150 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 101 mg 100 mg
    Iron 3.64 mg 3.6 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.943 % 4.943 %
Serving size: 1 BANGEL SANDWICH (99 g)

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