Pain complet
Packaged product Mahlzeiten und Gerichte Délipain
Pain complet contains 232 kcal per 100 g.
Roughly 71 % of its calories come from carbohydrates, with 18 % from protein and 11 % from fat (estimated with general energy factors).
That is close to the median for Mahlzeiten und Gerichte on FoodFactly (237 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 232 kcal | |
| Total fat L | 2,8 g | 4 % |
| Saturated fat L | 0,5 g | 3 % |
| Sodium L | 424 mg | 18 % |
| Total carbohydrates L | 39 g | 14 % |
| Dietary fiber L | 6,5 g | 23 % |
| Total sugars L | 3,5 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 9,7 g | 19 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 18 %
- Carbohydrates 71 %
- Fat 11 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein9,7 gbelow the median for Mahlzeiten und Gerichte (median 10 g)
- Fiber6,5 gin the top quarter of Mahlzeiten und Gerichte (median 1,7 g)
- Sugars3,5 gabove the median for Mahlzeiten und Gerichte (median 2,6 g)
- Fat2,8 gin the lowest quarter of Mahlzeiten und Gerichte (median 8,2 g)
- Saturated fat0,5 gin the lowest quarter of Mahlzeiten und Gerichte (median 2,7 g)
- Sodium424 mgabove the median for Mahlzeiten und Gerichte (median 421 mg)
- Protein per 100 kcal4,2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Délipain
- Barcode
- 27018064
- Quantity
- 600g
- Category
- Pain complet spécial
- Packaging
- Plastic
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
integral flour of wheat, water, natural leaven (wheat, rye, flour malted wheat and barley), wheat flour, yeast, vegetable oils (shuttle, rapeseed (canola), iodised salt, preservatives : calcium propionate,
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: WeizenmehlHefeSalzRaps (Rübsenöl)
Frequently asked questions
How many calories are in Pain complet?
100 g of Pain complet has 232 kcal.
How much protein is in Pain complet?
Pain complet contains 9,7 g of protein per 100 g (19 % of the 50 g Daily Value). About 18 % of its calories come from protein. Compared with other Mahlzeiten und Gerichte, that is below the median (median 10 g).
How many carbs are in Pain complet?
Pain complet has 39 g of total carbohydrates per 100 g, including 6,5 g of fiber and 3,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pain complet?
Pain complet contains 2,8 g of fat per 100 g, of which 0,5 g is saturated (3 % of the Daily Value).
How much sodium is in Pain complet?
100 g contains 424 mg of sodium, 18 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 3. März 2026. FoodFactly last checked it on 6. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 27018064. License: ODbL 1.0 (Open Food Facts). Source record dated 3. März 2026. Imported 6. November 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.