Dönerbrot

by Delikato 2 x 130 g in Breads Barcode 4335619521995
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Ultra-processed food

Dönerbrot by Delikato is listed in the Breads category. It is classified as NOVA 4 (ultra-processed food). It comes in a 2 x 130 g pack. Contains: gluten, sesame seeds.

Nutrition facts

Serving size: 130 g

Nutrient Per 100 g Per serving% DV* Category avg
Added sugars 1.4 g 1.8 g 4% 2.6 −48%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 15547 Breads products on Foodmetria.

Ingredients

Weizenmehl, Wasser, Hefe, Weizengluten, 1,7% Sesam, 1,7 % Schwarzkümmel, Speisesalz, Rapsöl, Zucker, Säureregulator: Natriumacetate; Stabilisator: Guarkernmehl; Emulgator: Mono - und Diacetylweinsäureester von Mono - und Diglyceriden von. Speisefettsäuren; Gerstenmalzmehl, Weizenmalzmehl, Roggen - malzmehl geröstet, Weizenspeisekleie, Sonnenblumenöl, Säuerungsmittel: Citronensäure; Ethylalkohol. Mit Ethylalkohol verpackt. Kann Spuren von Soja enthalten. Ungeöffnet

Palm oil freeVeganVegetarian
Allergens
GlutenSesame seeds
May contain traces
Soybeans

Additives 5

E412 - Guar gum
Emulsifier

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
2 x 130 g
Serving size
130 g
Labels & certifications
VegetarianVegan
Sold in
Germany
Barcode
4335619521995

Prices reported by shoppers

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Frequently asked questions

Is Dönerbrot healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Dönerbrot vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

What allergens does Dönerbrot contain?

According to the label data it contains: Gluten, Sesame seeds. It may also contain traces of soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated September 23, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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