Weissmehl

by Denner 1kg in Cereal flours Barcode 7610029004533
Very good nutritional quality

Weissmehl by Denner provides 346 kcal per 100 g, with 0.8 g of sugars and 12 g of protein. That is 65% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Cereal flours category and comes in a 1kg pack.

Nutrient levels per 100 g

Fat
1.2 g · Low
Saturated fat
0.2 g · Low
Sugars
0.8 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 346 kcal 346 kcal 354
Total fat 1.2 g 1.2 g 2% 3.9 −69%
Saturated fat 0.2 g 0.2 g 1% 0.6 −67%
Carbohydrates 70 g 70 g 25% 65 +8%
Total sugars 0.8 g 0.8 g 2.3 −65%
Added sugars 0 g 0 g 0% 0.4 −100%
Dietary fiber 2.8 g 2.8 g 10% 7.4 −62%
Protein 12 g 12 g 24% 12.7 −5%
Salt 0 g 0 g 0.2 −95%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 377 Cereal flours products on Foodmetria.

Compared with other cereal flours

Calories lower 36%
Sugars lower 31%
Salt lower 31%
Saturated fat lower 19%
Protein top 38%
Fiber top 77%

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

Ingredients

91140 7044171 7 610029 004533

Product details

Quantity
1kg
Serving size
100 g
Sold in
Germany, Switzerland
Barcode
7610029004533

Prices reported by shoppers

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Frequently asked questions

How many calories are in Weissmehl?

Weissmehl contains 346 kcal per 100 g and about 346 kcal per serving (100 g).

How much sugar is in Weissmehl?

Weissmehl has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Weissmehl 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 April 14, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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