Why is this wholemeal oat-flaked bread classified as ultra-processed (NOVA 4) and what specific additives does it contain?

Because it combines refined wheat and barley flours, added oils, sugars and several processing aids, the bread falls into the ultra-processed NOVA 4 category; its ingredient list includes the emulsifier mono- and diglycerides of fatty acids (E471), the preservative calcium propionate (E282) and the antioxidant ascorbic acid (E300), along with standard bakery additives such as yeast and deactivated yeast.

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

At 5.8 g of sugar per 100 g, the loaf contributes a moderate amount of quickly absorbable carbs that can raise blood glucose, so people with diabetes should consume it in controlled portions, while its 1 g of salt per 100 g is relatively low for bread and adds only a modest amount to the recommended 5 g daily limit, making it less of a concern for hypertension but still a contributor to overall sodium intake.

Is the presence of oat flakes a concern for people with celiac disease or gluten intolerance?

Although oats themselves are gluten-free, this product also contains wheat flour, barley malted flour and wheat gluten, and the oat flakes are not declared as certified gluten-free, so the bread is not suitable for anyone requiring a strictly gluten-free diet, including individuals with celiac disease.

Chabrior, Intermarché, Les creations • 500 g

Pain complet aux flocons d'avoine les créations 500g

Cereals And Potatoes

Product Insights

This 500 g wholemeal oat-flaked bread sold by Intermarche is a sliced wholemeal loaf that contains oat flakes. It belongs to the bread food group (pnns_groups: bread), carries a Nutri-Score of A but is classified as an ultra-processed product (NOVA 4) due to its refined flours, added emulsifier (E471), calcium propionate (E282) and other processing aids. The loaf offers 11 g of protein, 6.8 g of fiber and low saturated fat per 100 g, yet it contains 5.8 g of sugars, 1 g of salt and gluten, making it nutritious for fiber-rich diets but less suitable for low-sugar or gluten-free regimes.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal269 kcal

Fat5 g

Saturated Fat0.6 g

Carbohydrates42 g

Sugars5.8 g

Comparative Analysis

Compared with the average sliced wholemeal bread, this loaf provides slightly more sugar (5.8 g vs 4.8 g per 100 g), markedly less salt (1 g vs 4 g), higher protein (11 g vs 9.9 g) and greater fiber (6.8 g vs 5.4 g), while delivering lower total energy (approximately 272 kcal vs 349 kcal).

Ingredients

Farine complète de blé 55%, eau, flocons d'avoine 3,7 %, gluten de blé, huile de colza, sucre, levure, farine d'orge maltée et torréfiée 1,4 %, farine de blé 1,1 %, sel, vinaigre d'alcool, émulsifiant : mono - et diglycérides d'acides gras, conservateur : propionate de calcium, levure désactivée, antioxydant : acide ascorbique.

84%

35%

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