Pain au mais
Packaged product Bread and Baked Goods Leclerc
Pain au mais contains 297 kcal per 100 g.
Roughly 66% of its calories come from carbohydrates, with 19% from fat and 15% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (277 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 | 297 kcal | |
| Total fat L | 6.1 g | 8% |
| Saturated fat L | 0.2 g | 1% |
| Sodium L | 608 mg | 26% |
| Total carbohydrates L | 48 g | 17% |
| Dietary fiber | not reported | |
| Total sugars L | 1.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 11 g | 22% |
% 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 15%
- Carbohydrates 66%
- Fat 19%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein11 gin the top quarter of bread and baked goods (median 10 g)
- Sugars1.1 gin the lowest quarter of bread and baked goods (median 1.4 g)
- Fat6.1 gabove the median for bread and baked goods (median 5.1 g)
- Saturated fat0.2 gin the lowest quarter of bread and baked goods (median 0.55 g)
- Sodium608 mgin the top quarter of bread and baked goods (median 480 mg)
- Protein per 100 kcal3.7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Leclerc
- Barcode
- 3289664281308
- Category
- Breads with corn
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
77130 E.Leclerc@ sur Soin. PAIN DE MAïs 3506 Ingrédients eau, farine de blé (FARINE DE BLÉ, BLÉ, enzymes (alpha amylases, hemt cellulases et xylanases)t agent de traitement de la farine (acide ascorbique)), farine de mais (mais extrude et farine de mais, graine de tournesol, FARINE DE CIUTEN DE BLÉ, malteres grasses vegetales hydrogenees de palme, sel, épices, FARINE DE BLÉ MALTÉ, enzymes (alpha amylases, hemicel!ulesesxylanases et cellulases) agent de traitement de la farine (acide ascorbique)), améliorant de fabricant (FARINE DE BLÉ, mono et diglycerides d acides gras, ENZYMES (ALPHA - AMYLASES), amytogluccsidase, glucose oxydase, XYLANASE, LIPASE, huille vegetale, antioxydant acide ascorbique) levure (levure, (saccharomyces cerewstae)) nutritionncitet tnoyennct• pour 100q atiirat ratat
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourYeastSalt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pain de mais Leclerc | 297 | 11 g | 55 g | 2.9 g |
| Pain au maïs BioFournil | 300 | 8.4 g | 50 g | 6.4 g |
| Pavé au Maïs Leclerc | 307 | 12 g | 49 g | 6.3 g |
| Pain du champ de maïs Jowa | 308 | 10 g | 48 g | 7.6 g |
| Pain du champ de maïs Migros | 308 | 10 g | 48 g | 7.6 g |
| Pain au mais Match | 286 | 9.1 g | 48 g | 5.7 g |
| Pain au mais 300g E.Leclerc | 284 | 11 g | 45 g | 6.5 g |
| Pain spécial mais tournesol Intermarché | 282 | 10.3 g | 47.6 g | 4.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3289664281308. License: ODbL 1.0 (Open Food Facts). Source record dated March 3, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 80/100 (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.