Rye and Mixed Seed Sourdough Bread
finest · Rye breads
80Excellent
1 additiveNOVA 3
5057967395088 · 400 g
Ingredients, most to least
Mostly wheat flour, water and wheat flour.
A percentage with ≤ in front of it is a ceiling, not a measurement: the most that can be in the pack, given what the label declares and the order the list runs in. A plain percentage is one the label states outright.
- 1 moderate
- 4 watch
- 8 not rated
- 2 no concern
- 2 benefit
- 1Wheat FlourWatch
Refining removes the bran and the germ, and with them most of the fibre.
Composition of cereal fractions
- 2Water≤ 50%No concern
Water.
Open Food Facts ingredient taxonomy
- 3Wheat Flour≤ 33.4%Watch
Refining removes the bran and the germ, and with them most of the fibre.
Composition of cereal fractions
- 4Malted Wheat Flakes≤ 25%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 5Rye Flour≤ 20%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 6Millet Seed≤ 16.7%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 7Golden Linseed≤ 14.3%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 8Sunflower Seed≤ 12.5%Benefit
Seeds count toward the positive Nutri-Score component and are predominantly unsaturated fat.
Nutri-Score 2023 algorithm
- 9Rapeseed Oil≤ 11.2%Benefit
Predominantly unsaturated fat, which is what WHO recommends saturated fat be replaced with.
WHO guideline on saturated fatty acid intake, 2023
- 10Wheat Flour≤ 10%Watch
Refining removes the bran and the germ, and with them most of the fibre.
Composition of cereal fractions
- 11Salt≤ 9.1%Moderate
WHO recommends adults consume less than 5 g of salt a day, which most populations exceed.
WHO guideline on sodium intake, 2023
- 12Poppy Seeds≤ 8.4%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 13Molasses≤ 7.7%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 14Malted Wheat Flour≤ 7.2%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- 15Flour Treatment Agent≤ 6.7%Not rated
No published position is recorded here for this ingredient. That is a gap in this register, not a statement that it is fine.
Open Food Facts ingredient taxonomy
- Ascorbic Acid≤ 6.7%No concern
No acceptable daily intake needed.
EFSA opinion, 2015E300
- 16Rice Flour≤ 6.3%Watch
Refining removes the bran and the germ, and with them most of the fibre.
Composition of cereal fractions
Show the text as printed
Wheat Flour, Water, Wholemeal Wheat Flour, Malted Wheat Flakes, Rye Flour, Millet Seed, Golden Linseed, Sunflower Seed, Rapeseed Oil, Fermented Wheat Flour, Salt, Poppy Seeds, Molasses, Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid), Rice Flour.
Percentages marked est. are Open Food Facts’ estimate from the order and the declared figures, not numbers off the pack. An ingredient marked not rated is a gap in this register rather than a clean bill of health.
How this number was made
80/100
Excellent
- Nutri-Score
- a
- NOVA
- 3 of 4
- Additives
- 1
Nutrition carries 55% of the weight and scores 81 out of 100, so it decides this almost on its own.
Nutrition
55% × 81
Additives
25% × 100
Processing
20% × 50
Column width is the weight you set. Column height is that axis out of 100. The shaded area is the score.
NutritionGrade A · -1 points81/100+44.6
Counts against it
- Energy1072.2 kJ per 100 g3/10
- Sugars2.2 g per 100 g0/15
- Saturated fat0.4 g per 100 g0/10
- Salt0.78 g per 100 g3/20
Counts for it
- Protein9 g per 100 g3/7
- Fibre6.8 g per 100 g4/5
- Fruit, vegetables and legumes0% of the product0/5
- Nutri-Score points6 negative − 7 positive = -1, which Open Food Facts grades A
Higher points in the first block mean a worse food; higher points in the second mean a better one. Open Food Facts computes them with the 2023 Nutri-Score algorithm, and the grade band is stretched onto 0–100 here so the letter and the number always agree.
Additives1 declared · worst: low100/100+25.0
- E300 · Ascorbic acid (vitamin C)No acceptable daily intake needed. (EFSA opinion, 2015)0/100
ProcessingNOVA 350/100+10.0
- NOVA group 3 of 4Processed food: a group 1 food with salt, sugar, oil or a preservative added.50/100
Organic labelNone on record0 · unweighted
- No organic certification foundOrganic certification describes how the food was farmed, not what is in it. This axis is weighted 0 by default for that reason.0/100
Additive records: E300
Panel, per 100 g
| Energy | 203.33kcal |
|---|---|
| Fat | 3.8g |
| of which saturates | 0.4g |
| Carbohydrate | 42.6g |
| of which sugars | 2.2g |
| Fibre | 6.8g |
| Protein | 9g |
| Salt | 0.78g |
Within its own category
Compared against sourdough rather than against all food. A low absolute score on olive oil or nuts is a known Nutri-Score artefact; the useful question is how this compares to the other things on the same shelf.
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