Why is Roggenvollkornbrot classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as ultra-processed because the formulation involves multiple processing steps such as refined flours, a sourdough starter, and industrial baking, even though the label lists no added additives; the high NOVA rating reflects the degree of ingredient transformation rather than the presence of additives.

How does the sugar and salt content in this bread affect a diabetic or hypertensive diet?

With 3.9 g of sugar and 1 g of salt per 100 g, the bread provides relatively low sugar and moderate salt, making it more compatible with diabetic control than sweeter breads, but the salt level may still require monitoring for people on a low-sodium regimen.

Based on its ingredients, is Roggenvollkornbrot suitable for strict diets such as Vegan, Keto, Halal, or Gluten-Free?

The product is vegan and halal-compatible as it contains no animal-derived ingredients, but it is not suitable for gluten-free diets due to the presence of rye and wheat flour, and its carbohydrate content (38 g per 100 g) exceeds typical keto limits.

Gräfschafer • 500.0 g

Roggenvollkornbrot

Cereals And Potatoes

Product Insights

Roggenvollkornbrot is a whole-grain rye bread made mainly from whole-meal rye flour, rye flakes and a sourdough starter, marketed by Gräfschafer and sold in Lidl stores across several European countries. It belongs to the cereals and potatoes group (bread) and carries a Nutri-Score of A, a low sugar (3.9 g/100 g), low fat (1.8 g/100 g) and low salt (1 g/100 g) profile, while providing a high fiber content of 9.3 g/100 g, though its protein level (5.8 g/100 g) is below the average for breads. The product is classified in NOVA group 4, indicating an ultra-processed status, and contains gluten, with a possible trace of sesame seeds.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal210 kcal

Fat1.8 g

Saturated Fat0.3 g

Carbohydrates38 g

Sugars3.9 g

Comparative Analysis

Compared with the average European bread, Roggenvollkornbrot contains less fat, sugar and salt, markedly more fiber, but also less protein.

Ingredients

31,6% cruschell di segale integrale, acqua, 22,1% lievito madre (acqua, 7,5% cruschello di segale integrale, 1% farina di segale, farina di frumento), 16,2% farina di segale integrale, sale, 1% fiocchi di segale, lievito. Può contenere tracce di semi di sesamo.

84%

35%

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Frequently Asked Questions

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