Rågbröd Solros & Pumpa

by Garant in Rye breads Barcode 7340083479519
Very good nutritional quality
Green-Score
a
Environmental impact estimate

Rågbröd Solros & Pumpa by Garant provides 305 kcal per 100 g, with 2.9 g of sugars and 13 g of protein. That is 16% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Rye breads category.

Nutrient levels per 100 g

Fat
7 g · Moderate
Saturated fat
1 g · Low
Sugars
2.9 g · Low
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 305 kcal 305 kcal 235 +30%
Total fat 7 g 7 g 9% 2.6 +172%
Saturated fat 1 g 1 g 5% 0.4 +153%
Carbohydrates 43 g 43 g 16% 42.1
Total sugars 2.9 g 2.9 g 3.4 −16%
Dietary fiber 9.3 g 9.3 g 33% 8.4 +11%
Protein 13 g 13 g 26% 7.4 +75%
Salt 0.9 g 0.9 g 1.3 −29%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 676 Rye breads products on Foodmetria.

Compared with other rye breads

Calories higher 8%
Sugars higher 45%
Salt lower 13%
Saturated fat higher 7%
Protein top 4%
Fiber top 37%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
100.0g
Sold in
Sweden
Barcode
7340083479519

Prices reported by shoppers

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Frequently asked questions

How many calories are in Rågbröd Solros & Pumpa?

Rågbröd Solros & Pumpa contains 305 kcal per 100 g and about 305 kcal per serving (100.0g).

How much sugar is in Rågbröd Solros & Pumpa?

Rågbröd Solros & Pumpa has 2.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Rågbröd Solros & Pumpa healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated June 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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