Whole Grain 15 Grain Bread

How it scored 72 / 100

Nutrition snapshot

Ingredients 31 listed

• 1 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Sunflower Seed
  Edible seed of the sunflower plant (Helianthus annuus).
  Safe
• 5 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 6 Wheat Grain
  Whole grain kernels of wheat (Triticum aestivum or T. durum).
  Low
• 7 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 8 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 9 Oat
  Whole grain Avena sativa, available as groats, steel-cut, rolled, or instant oats.
  Safe
• 10 Pearl Barley
  Barley (Hordeum vulgare) grain with the hull and bran polished off.
  Low
• 11 Rye
  Cereal grain Secale cereale, used for bread and whisky.
  Low
• 12 Triticale
  Triticale is a hybrid cereal grain bred from wheat (Triticum) and rye (Secale), grown for flour, feed, and forage.
  Low
• 13 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 14 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 15 Sugarcane Fiber
  Insoluble dietary fiber derived from sugarcane stalks (bagasse) after juice extraction, composed primarily of cellulose, hemicellulose, and …
  Low
• 16 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 17 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 18 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 19 Buckwheat Flour
  Flour milled from buckwheat groats (Fagopyrum esculentum), a pseudocereal that is naturally gluten-free.
  Low
• 20 Flax Flour
  Ground flaxseed (Linum usitatissimum); a whole-food flour rich in alpha-linolenic acid, lignans, and fiber.
  Safe
• 21 Millet Flour
  Flour milled from millet grains (Panicum miliaceum and related species).
  Safe
• 22 Amaranth Flour
  Flour milled from Amaranthus seeds, naturally gluten-free.
  Safe
• 23 Whole Grain Quinoa Flour
  Flour milled from whole quinoa seeds (Chenopodium quinoa).
  Safe
• 24 Whole Sorghum Flour
  Flour milled from whole sorghum grain (Sorghum bicolor); naturally gluten-free.
  Safe
• 25 Wholemeal Spelt Flour
  Whole-grain flour milled from spelt (Triticum spelta), an ancient wheat species.
  Low
• 26 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 27 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 28 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 29 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 30 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 31 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low