Crepe Blé Oignon Roti Paratha (5P. )
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in moderate quantity (11%)
Saturated fat in high quantity (7.8%)
Sugars in low quantity (3.1%)
Salt in high quantity (4.7%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 890.4 kJ (213 kcal) |
| Fat | 11 g |
| Saturated fat | 7.8 g |
| Carbohydrates | 24 g |
| Sugars | 3.1 g |
| Dietary fiber | 0.5 g |
| Proteins | 4.2 g |
| Salt | 4.69999975 g |
| Sodium | 1.88 g |
| Fruits, vegetables and legumes | ~ 5 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 890.4 kJ (213 kcal) | ? (213 kcal) | ? |
| Fat | 11 g | 11 g | ? |
| Saturated fat | 7.8 g | 7.8 g | ? |
| Carbohydrates | 24 g | 24 g | ? |
| Sugars | 3.1 g | 3.1 g | ? |
| Dietary fiber | 0.5 g | 0.5 g | ? |
| Proteins | 4.2 g | 4.2 g | ? |
| Salt | 4.69999975 g | 4.69999975 g | ? |
| Sodium | 1.88 g | 1.88 g | ? |
| Fruits, vegetables and legumes | ~ 5 % | ? | ~ 5 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Ingredients analysis
Palm oil content unknown
Vegan status unknown
Unrecognized: fr:huiie-de-palme, fr:arome-de-romarin-naturel, fr:aroma-de-beurre, fr:su-e, en:e170, fr:garder-congele-a, fr:180c-produit-de
Vegetarian status unknown
Unrecognized: fr:huiie-de-palme, fr:arome-de-romarin-naturel, fr:aroma-de-beurre, fr:su-e, en:e170, fr:garder-congele-a, fr:180c-produit-de
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E170 - Calcium carbonates EFSA overexposure risk: no
CALCIUM CARBONATE is a chemical compound with the formula CaCO3.
E341 - Calcium phosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener
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.
E450 - Diphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
E450i - Disodium diphosphateEmulsifierHumectantSequestrantStabiliserThickener
No additive description is available yet.
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.
E475 - Polyglycerol esters of fatty acidsEmulsifierStabiliser
No additive description is available yet.
E500 - Sodium carbonatesStabiliserThickener
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Origins of ingredients
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 96 % | High |
| Israel | 2 % | High |
| Singapore | 1 % | High |
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 November 5, 2017 at 10:24:40 AM UTC by kiliweb .
Last edit on March 16, 2026 at 11:17:37 PM UTC by new-nutrition-bot .
Product page also edited by danielw, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, yuka.LKlkPYWHAtExDMr0yL801QSRNLnxJqUAFlFTog, yuka.VGFBTkxQc2x0c3RSeS9BMXhTalUrdTVvOTdHeVRGT3dOTmc2SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhFmXNDZoQmVCx3iwk6v_Oq_CaDafeBK6dnxLag.