Whole Grains 12 Grains and Seeds Bread

How it scored 70 / 100

Nutrition snapshot

Ingredients 28 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, rye, corn, oats, millet, triticale, brown rice, barley, buckwheat —
• 4 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Sunflower Seed
  Edible seed of the sunflower plant (Helianthus annuus).
  Safe
• 7 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 8 Cellulose Fiber
  Insoluble dietary fiber consisting of cellulose, typically derived from wood pulp or plant sources.
  Low
• 9 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 10 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 11 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 12 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 13 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
• 14 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
• 15 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
• 16 Grain Vinegar
  Vinegar produced by fermenting grain alcohol (typically corn, rice, or barley) into acetic acid.
  Safe
• 17 Nut
  Generic umbrella term for tree nuts (almonds, walnuts, cashews, etc.) and peanuts (a legume).
  Low
• 18 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 19 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 20 Rebaudioside A
  A high-purity steviol glycoside extracted from Stevia rebaudiana leaves; one of several non-nutritive sweeteners derived from stevia.
  Low
• 21 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 22 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 23 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 24 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 25 Walnut
  Edible seed (kernel) of trees in the Juglans genus, primarily Juglans regia (English walnut).
  Low
• 26 Almond
  Edible seed of the Prunus dulcis tree; tree nut.
  Low
• 27 Hazelnut
  Hazelnut (Corylus avellana), tree nut also known as filbert.
  Low
• 28 Stevia Leaf Sweetener
  Sweetener derived from the leaves of Stevia rebaudiana, typically composed of purified steviol glycosides (e.g., rebaudiosides, stevioside).
  Low