Open Food Facts gathers information and data on food products from around the world.

Sign in

Sign-in to add or edit products.

Not registered yet? Create your account.
Forgotten password?

Add a product

Donate to support our work

Donate to Open Food Facts

Open Food Facts is made by a non-profit association, independent from the industry. It is made for all, by all, and it is funded by all. You can support our work by donating to Open Food Facts and also by using the Lilo search engine.
Thank you!

Edit the page

Old mill

Barcode: 0061483032605 (EAN / EAN-13) 061483032605 (UPC / UPC-A)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Product characteristics

Old mill - Product - en Old mill - Product - en

Brands: Old Mill

Countries where sold: Canada

Old mill - Product - en Old mill - Product - en

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:

If this product has an ingredients list in English, please add it. Edit the page

Nutrition facts

Old mill - Nutrition facts - en Old mill - Nutrition facts - en

NutriScore color nutrition grade

Unknown

⚠️ The category of the product must be specified in order to compute the Nutri-Score.

Nutrient levels for 100 g

Serving size: 2slices

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy 1,154 kj
(275 kcal)
Fat 5.172 g
Saturated fat 5.172 g
Carbohydrates 51.724 g
Sugars 3.448 g
Fiber 1 g
Proteins 10.345 g
Salt 1.293 g
Old mill - Nutrition facts - en Old mill - Nutrition facts - en

Packaging

Recycling instructions and/or packaging information:

Data sources

Product added on by waistline-app
Last edit of product page on by kiliweb.
Product page also edited by waistline.e86a7334-e482-4387-8b36-ee5baa21cf34, yuka.sY2b0xO6T85zoF3NwEKvlnxWc4bQoW_9GT3hhBe27fuoNZLQYdR_w6nwLqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page