Organic Bread Thin-Sliced

How it scored 85 / 100

Nutrition snapshot

Ingredients 34 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 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 4 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 5 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 6 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 7 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 8 Sunflower Seed
  Edible seed of the sunflower plant (Helianthus annuus).
  Safe
• 9 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 10 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 11 White Sesame Seeds
  Hulled seeds of Sesamum indicum.
  Low
• 12 Grain Vinegar
  Vinegar produced by fermenting grain alcohol (typically corn, rice, or barley) into acetic acid.
  Safe
• 13 Pumpkin Seed
  Edible seed (kernel) of Cucurbita pepo squash, also called pepita.
  Safe
• 14 Rye Flour
  Flour milled from rye grain (Secale cereale).
  Low
• 15 Flax Flour
  Ground flaxseed (Linum usitatissimum); a whole-food flour rich in alpha-linolenic acid, lignans, and fiber.
  Safe
• 16 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 17 Chia Seed
  Whole seed of Salvia hispanica; rich in alpha-linolenic acid (ALA omega-3), fiber, and protein.
  Safe
• 18 Khorasan Wheat
  Ancient wheat species (Triticum turgidum ssp. turanicum), trademarked as KAMUT®; large amber kernels.
  Safe
• 19 Kaniwa Seeds
  Edible seeds of Chenopodium pallidicaule, an Andean pseudo-cereal closely related to quinoa.
  Safe
• 20 Teff
  A small-grain ancient cereal (Eragrostis tef) native to Ethiopia and Eritrea; staple of Ethiopian cuisine and gluten-free.
  Safe
• 21 Brown Rice
  Whole grain rice with the bran and germ intact (only the inedible hull removed).
  Low
• 22 Buckwheat Flour
  Flour milled from buckwheat groats (Fagopyrum esculentum), a pseudocereal that is naturally gluten-free.
  Low
• 23 Spelt Flour
  Flour milled from spelt (Triticum spelta), an ancient hexaploid wheat.
  Low
• 24 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 25 Millet
  A group of small-grained, gluten-free cereal grasses (Pennisetum, Eleusine, Panicum spp.).
  Safe
• 26 Amaranth Grain
  Edible whole grain (Amaranthus spp.), an ancient pseudocereal native to the Americas, naturally gluten-free.
  Safe
• 27 Barley
  The cereal grain Hordeum vulgare, used whole, pearled, malted, or as flour.
  Low
• 28 Blue Cornmeal
  Cornmeal milled from blue corn varieties, with characteristic blue-purple color from anthocyanins.
  Safe
• 29 Oat
  Whole grain Avena sativa, available as groats, steel-cut, rolled, or instant oats.
  Safe
• 30 Triticale
  Triticale is a hybrid cereal grain bred from wheat (Triticum) and rye (Secale), grown for flour, feed, and forage.
  Low
• 31 Sorghum Flour
  Flour milled from sorghum grain (Sorghum bicolor), a cereal that is naturally gluten-free.
  Safe
• 32 Quinoa
  The seed of Chenopodium quinoa, a pseudocereal native to the Andes; complete plant protein.
  Safe
• 33 Poppyseed
  Tiny edible seeds from the poppy plant (Papaver somniferum).
  Safe
• 34 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low