Whole meal bread

by Aldi 400g in Wholemeal breads Barcode 0091497858878
Very good nutritional quality
Green-Score
a
Environmental impact estimate

Whole meal bread by Aldi provides 69 kcal per 100 g, with 0.9 g of sugars and 3.4 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 Wholemeal breads category and comes in a 400g pack.

Nutrient levels per 100 g

Fat
0.9 g · Low
Saturated fat
0.2 g · Low
Sugars
0.9 g · Low
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 69 kcal 244 −72%
Total fat 0.9 g 2.9 −69%
Saturated fat 0.2 g 0.5 −61%
Carbohydrates 10.9 g 42.2 −74%
Total sugars 0.9 g 2.5 −65%
Dietary fiber 1.7 g 7.4 −77%
Protein 3.4 g 9.2 −63%
Salt 0.2 g 1.2 −79%

Category average across 1278 Wholemeal breads products on Foodmetria.

Compared with other wholemeal breads

Calories lower 1%
Sugars lower 8%
Salt lower 4%
Saturated fat lower 9%
Protein top 99%
Fiber top 98%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Quantity
400g
Labels & certifications
VegetarianVegan
Sold in
United Kingdom
Barcode
0091497858878

Prices reported by shoppers

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Frequently asked questions

How many calories are in Whole meal bread?

Whole meal bread contains 69 kcal per 100 g.

How much sugar is in Whole meal bread?

Whole meal bread has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Whole meal bread 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.

Is Whole meal bread vegan?

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

Source: Open Food Facts (ODbL). Last updated July 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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