Why is Pain de mie complet classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The bread is considered ultra‑processed because it combines refined industrial ingredients and undergoes multiple manufacturing steps, including the addition of emulsifiers (E471), an antioxidant (E300), a preservative (calcium propionate, E282) and a stabiliser (stearoyl‑2‑lactylate, E481).

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

With 6 g of sugars per 100 g, the bread can be incorporated into a carbohydrate‑controlled plan but is not low‑sugar, so people with diabetes should count it toward their daily allowance. The salt level is only 1.1 g per 100 g, which is relatively low and generally suitable for a hypertension‑friendly diet.

Is the wheat gluten in this product a concern for people with gluten intolerance?

Yes, the bread contains whole‑wheat flour (61%) plus added wheat gluten, making it unsuitable for celiac disease or non‑celiac gluten sensitivity.

Monoprix • 14 tranches, 550 g

Pain de mie complet

Cereals And Potatoes

Product Insights

Pain de mie complet is a sliced wholemeal bread made primarily from French whole‑wheat flour, water, sugar and rapeseed oil, and belongs to the bread group in the PNNS classification. It carries a Nutri‑Score of B and is placed in NOVA group 4, reflecting an ultra‑processed product that contains four food‑additive E‑numbers (E471, E300, E282, E481) and traces of milk and egg. Nutritionally, it offers moderate energy (251 kcal per 100 g), high fiber (6.5 g) and protein (8.4 g) but also contains 6 g of sugars and 1.1 g of salt, so it provides a balanced carbohydrate profile while remaining relatively high in sugar compared with typical sliced breads.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal251 kcal

Fat4 g

Saturated Fat0.5 g

Carbohydrates42 g

Sugars6 g

Comparative Analysis

Compared with the average sliced bread, this wholemeal loaf has lower fat (4 g vs 5.5 g), saturated fat (0.5 g vs 1.4 g), salt (1.1 g vs 4 g), energy (251 kcal vs 349 kcal) and carbohydrates (42 g vs 47 g), but higher fiber (6.5 g vs 5.4 g) and sugars (6 g vs 4.8 g), while its protein content is slightly below the average.

Ingredients

Farine complète de _blé_ 61% - eau - sucre - huile de colza - levure - _gluten de blé_ - sel - émulsifiants : mono - et diglycérides d'acides gras, esters mono - et diacétyltartriques des mono - et diglycérides d'acides gras, stéaroyl-2-lactylate de sodium - dextrose - farine de _blé_ - conservateur : propionate de calcium - agent de traitement de la farine : acide ascorbique. Traces de lait et œuf. Les informations en gras sont destinées aux personnes intolérantes ou allergiques.

84%

35%

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