Protein Tortilla Med Chiafrø

by Salling Barcode 5712876736659
Not enough data to compute
Ultra-processed food

Protein Tortilla Med Chiafrø by Salling provides 279 kcal per 100 g, with 1.2 g of sugars and 12 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten.

Nutrient levels per 100 g

Fat
5.7 g · Moderate
Saturated fat
0.8 g · Low
Sugars
1.2 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion

Nutrient Per 100 g
Calories 279 kcal
Total fat 5.7 g
Saturated fat 0.8 g
Carbohydrates 41 g
Total sugars 1.2 g
Added sugars 0 g
Dietary fiber 8 g
Protein 12 g
Salt 2 g

Ingredients

fuldkornshvedemel, vand, hvedemel, chiafrø (Salvia hispanica), hvedegluten, rapsolie, salt, tilsat hvedefibre, cikoriefibre, tørret surdej (hvedemel, surdejskultur, starterkultur), hævemiddel (E 500), surhedsregulerende middel (E 330), emulgator (E 471), hirsefrø, bygmalt ekstrakt

May contain palm oilMaybe veganMaybe vegetarian
Allergens
Gluten

Additives 3

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

Product details

Serving size
1 portion
Sold in
Denmark
Barcode
5712876736659

Prices reported by shoppers

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Frequently asked questions

How many calories are in Protein Tortilla Med Chiafrø?

Protein Tortilla Med Chiafrø contains 279 kcal per 100 g.

How much sugar is in Protein Tortilla Med Chiafrø?

Protein Tortilla Med Chiafrø has 1.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Protein Tortilla Med Chiafrø healthy?

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

What allergens does Protein Tortilla Med Chiafrø contain?

According to the label data it contains: Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated May 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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