How does the sugar and salt content in Bio Roggen Vollkornbrot Klassik affect diabetic or hypertensive diets?

The bread provides 4.2 g of sugar per 100 g, which is slightly below the typical bakery average and can fit within a controlled carbohydrate plan for diabetics, while the 1 g of salt is moderate and lower than many breads but still contributes to daily sodium intake, so people with hypertension should monitor portion size.

Is the rye used in this bread a concern for people with gluten intolerance?

Yes, the product contains rye and wheat‑derived ingredients that include gluten, so it is not suitable for individuals with celiac disease or gluten sensitivity.

Is this organic rye wholemeal bread suitable for vegan, keto, or gluten‑free diets?

The bread is completely vegan and meets organic standards, but it is not keto‑friendly because it contains about 44 g of carbohydrates per 100 g, and it is not gluten‑free due to the rye content.

Grafschafter • 500g

Bio Roggen Vollkornbrot Klassik

Cereals And Potatoes

Product Insights

Bio Roggen Vollkornbrot Klassik is an organic rye wholemeal bread sold by Lidl, certified vegan and EU organic. It carries a Nutri‑Score of B and belongs to the NOVA 3 group, offering 9.7 g of dietary fiber per 100 g, no saturated fat, low added sugars and a moderate salt level of about 1 g. While its high fiber and low fat make it a wholesome cereal‑based option, the bread is relatively high in carbohydrates and provides modest protein, so it supplies energy but may need portion control for low‑carb diets.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal208 kcal

Fat1.4 g

Saturated Fat0 g

Carbohydrates44.4 g

Sugars4.2 g

Comparative Analysis

Compared with the average bakery product, this rye wholemeal bread contains less fat, saturated fat, sugar, salt and energy, while offering significantly more fiber but less protein.

Ingredients

rye porridge com - plet, water, sea salt, yeast,

84%

35%

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