U
Pain de mie complet sans croute
500 g
BARCODE:3256221848854
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Cereals And Their Products, Breads, Sliced Breads, Wholemeal Breads, Wholemeal Sliced Breads
LABELS:Sustainable Farming, No Palm Oil, Transformed In France, Ble Francais, Ble Issu D Une Culture Maitrisee, Farine De Ble Francais
PACKAGING:Plastic, Bag, Tranche
ORIGIN:France
COUNTRIES:France, United States
STORES:Magasins U
Health
Nutrition
Nutri-Score
Very good nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
Nutrient levels
Fat in moderate quantity (3.4%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (1.1%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in moderate quantity (5.9%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in moderate quantity (1%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Wholemeal sliced breads |
|---|---|---|
| Energy | 1004 kJ (236 kcal) | 1,059.262 kJ (252 kcal) (-5%) |
| Fat | 3.4 g | 3.865 g (-12%) |
| Saturated fat | 1.1 g | 0.609 g (+81%) |
| Carbohydrates | 36.5 g | 41.972 g (-13%) |
| Sugars | 5.9 g | 3.949 g (+49%) |
| Dietary fiber | 7.3 g | ? |
| Proteins | 10.1 g | 9.495 g (+6%) |
| Salt | 1 g | 1.076 g (-7%) |
| Sodium | 0.4 g | 0.429 g (-7%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (manufacturer) | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|---|
| Energy | 1004 kJ (236 kcal) | 1004 kJ (236 kcal) | 1008 kJ (239 kcal) | ~ 1044.0331 kJ (246 kcal) |
| Fat | 3.4 g | 3.4 g | 3.5 g | ~ 2.2434 g |
| Saturated fat | 1.1 g | 1.1 g | 0.7 g | ~ 0.27584 g |
| Carbohydrates | 36.5 g | 36.5 g | 41 g | ~ 46.65323 g |
| Sugars | 5.9 g | 5.9 g | 7 g | ~ 5.01711 g |
| Dietary fiber | 7.3 g | 7.3 g | 5.5 g | ~ 5.03675 g |
| Proteins | 10.1 g | 10.1 g | 8.1 g | ~ 7.45816 g |
| Salt | 1 g | 1 g | 1 g | ~ 0.6903626 g |
| Sodium | 0.4 g | 0.4 g | 0.4 g | ~ 0.262047005 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ? | ~ 0 % |
Serving size
23,8 g
Ingredients
Ingredients image
Ingredients list
Farine complète de blé 61%, eau, sucre, levure, gluten de blé 2%, huile de colza, sel, vinaigre d'alcool, conservateur : propionate de calcium 0,3%, émulsifiant : mono - et diglycérides d'acides gras, antioxydant : acide ascorbique. Traces éventuelles de soja
Ingredient information
Whole Wheat Flour
61.0%
Water
26.05% (estimate)
Sugar
3.95% (estimate)
Yeast
3.95% (estimate)
Wheat Gluten
2.0%
Colza Oil
1.15% (estimate)
Salt
0.65% (estimate)
Alcohol Vinegar
0.65% (estimate)
Preservative
0.3% (estimate)
E282
0.3%
Emulsifier
0.15% (estimate)
E471
0.15% (estimate)
Antioxidant
0.15% (estimate)
Vitamin C
0.15% (estimate)
Added sugars
Contains added sugars (3%)
Added sugars: sugar
Quantity of added sugars: 3%
Allergens
Gluten
Traces
Soybeans
Ingredients analysis
Palm oil free
Unknown
Palm oil content unknown
Vegan
Unknown
Vegan status unknown
Vegetarian
Unknown
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E471 - Mono- and diglycerides of fatty acids
Ingredients
Emulsifier
Ingredients
Gluten
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E282 - calcium propionatePreservative
E282 - calcium propionatePreservative
CALCIUM PROPIONATE has the formula Ca(C2H5COO)2. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to:bread, other baked goods, processed meat, whey, and other dairy products.
E300 - Ascorbic acidAntioxidantSequestrant
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Sandwich loaf, wholemeal • Score: 92/100Life-cycle reference
Category: Sandwich loaf, wholemeal
PEF environmental score: 0.18
Climate change impact: 1.55 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sandwich loaf, wholemeal. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sandwich loaf, wholemeal. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 68.4 % |
| Processing | 20.0 % |
| Packaging | 4.0 % |
| Transportation | 7.1 % |
| Distribution | 0.7 % |
| Consumption | 0.0 % |
Bonuses and maluses
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 86/100Final score breakdown
Life cycle analysis score: 92
Sum of bonuses and maluses: -6
Final score: 86/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.8 km in a petrol car.
155 g CO2e per 100g of product.
Reference category: Sandwich loaf, wholemeal.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich loaf, wholemeal. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sandwich loaf, wholemeal. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 70.3 % |
| Processing | 11.9 % |
| Packaging | 7.1 % |
| Transportation | 10.5 % |
| Distribution | 0.8 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| BAG | Plastic | Unknown | High |
Declared packaging
Plastic, Bag, Tranche
Transportation
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 100 % | Medium |
Forest footprint
Forest footprint
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on April 18, 2016 at 10:16:23 AM UTC by openfoodfacts-contributors .
Last edit on March 17, 2026 at 5:18:09 PM UTC by freshtrack .
Product page also edited by bastienm, date-limite-app, diabetictac, feat, foodless, foodvisor, freshtrack, jaylegeek, kiliweb, magasins-u, new-nutrition-bot, openfoodfacts-contributors, org-systeme-u, packbot, quechoisir, roboto-app, segundo, systeme-u, systeme-u-off, tacinte, tacite, yuka.UzZVTVRvQS90UElhaWNRRnB4eU8rSXhjeGNUMkRFT0ZBdkZNSUE9PQ, yuka.WVl4WlNmZ1R1ZXRRbmNVUjd3UFN5djkrOTZhRlpscnZPYllQSWc9PQ.
Source List
- Systeme U
- systeme-u