Other · Nutrition facts

Wholemeal Thins

by Ballymore crust

255 kcal per 100 g, with 12 g protein, 43 g carbs and 2.4 g fat. Full micronutrients and serving info below.

Serving: 38 g
Good proteinHigh fiberPotassium
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Wholemeal ThinsNutri-Score ACompare
Amount

Showing values for 100 g

255 kcal
Calories
13% of a 2000 kcal day
12 g
Protein
20% of calories
43 g
Carbs
71% of calories
2.4 g
Fat
9% of calories
Macro split
Protein 20%Carbs 71%Fat 9%

Nutrition facts

per 100 g
Fiber7.5g27% DV
Sugar3.3g
Saturated fat1g5% DV
Cholesterol0mg0% DV
Sodium520mg23% DV
Potassium364.7mg8% DV
Calcium32.8mg3% DV
Iron1.7mg9% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4088600234649 · Data last verified:

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4088600234649

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Common questions

How many calories are in Wholemeal Thins?

Wholemeal Thins by Ballymore crust has 255 kcal per 100 g. One serving (38 g) is about 97 kcal.

How much protein is in Wholemeal Thins?

Wholemeal Thins contains 12 g of protein per 100 g — about 4.6 g per 38 g serving.

Is Wholemeal Thins a good source of protein?

Yes — 12 g of protein per 100 g, supplying 20% of its calories. That makes it a good protein source.

Is Wholemeal Thins high in carbs?

Yes — carbohydrates provide 71% of its calories (43 g per 100 g, of which 3.3 g is sugar). It also delivers 7.5 g of fiber.

Is Wholemeal Thins high in sodium?

Yes — 520 mg of sodium per 100 g, about 23% of the daily value.

Is Wholemeal Thins a good source of fiber?

It provides 7.5 g of fiber per 100 g — 27% of the daily value, making it a high-fiber food.

Why does Wholemeal Thins have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (520 mg); points in favor come from fiber (7.5 g), protein (12 g). Overall that places it in band A.

How much Wholemeal Thins is 100 calories?

About 39 g of Wholemeal Thins equals 100 kcal.

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