Why is Vollkornbrot, Vollkornspezial classified as NOVA group 3 and does it contain any additives?

It falls into NOVA 3 because it is a baked product made from several agricultural ingredients such as rye whole grain, water, sourdough, seeds and sweeteners; the ingredient list shows no listed food additives, so the product is considered additive-free.

How do the sugar and salt levels in this bread affect a diabetic or hypertensive diet?

With 2.4 g of sugar and 1 g of salt per 100 g, the bread contributes only a small amount of sugar, making it suitable for moderate carbohydrate counting, but the salt content is moderate and should be accounted for in a low‑sodium plan for hypertension.

Is the lupin present in this bread a concern for people with lupin allergy?

Yes, lupin is listed among the allergens; individuals with a known lupin allergy should avoid this product despite its other vegan credentials.

Pema • 500g

Vollkornbrot, Vollkornspezial

Cereals And Potatoes

Product Insights

Vollkornbrot, Vollkornspezial is a whole grain rye bread produced in Germany and marketed as a vegan, preservative-free, lactose-free option. It carries a Nutri-Score of A and is classified in NOVA group 3, offering low sugar (2.4 g per 100 g), low saturated fat (0.3 g per 100 g), high dietary fiber (9 g per 100 g) and moderate salt (1 g per 100 g) while providing 190 kcal per 100 g, but it contains gluten and lupin, which are common allergens. The loaf is packaged in plastic, which limits its environmental friendliness despite an overall high Eco-Score of A.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal190 kcal

Fat2.5 g

Saturated Fat0.3 g

Carbohydrates33 g

Sugars2.4 g

Comparative Analysis

Compared with the average whole grain bread, this loaf contains about half the fat, sugar and salt, delivers roughly double the fiber, but provides less protein and lower total calories.

Ingredients

_Roggen_-Vollkornschrot 44%, Natursauerteig 28% (_Roggen_-Vollkornschrot, Wasser), Wasser Salz, Hefe, _Roggen_-Vollkornschrot 39%, Natursauerteig 26% (_Roggen_-Vollkornschrot, Wasser), Wasser, Sonnenblumenkerne 5%, Zuckerrübensirup, Salz, _Roggenmalzextrakt_, Hefe, _Roggen_-Vollkornschrot 33%, Natursauerteig 28% (_Roggen_-Vollkornschrot, Wasser), Wasser, Leinsamen 5%, Salz, Hefe, _Roggen_-Vollkornschrot 33%, Wasser, Natursauerteig 25% (_Roggen_-Vollkornschrot, Wasser), _Haferspeisekleie_ 7%, _Weizenspeisekleie_ 3%, Salz, Hefe, Getreideerzeugnisse (Vollkorn-_Haferflocken_ 22%, _Roggen_-Vollkornschrot 18%), Wasser, Natursauerteig 23% (_Roggen_-Vollkornschrot, Wasser), _Weizenkeime_ 5%, Agavendicksaft, Salz, Hefe, Getreideerzeugnisse (_Hafer_-Vollkornschrot 20%, _Roggen_-Vollkornschrot 16%), Wasser, Natursauerteig 25% (_Roggen_-Vollkornschrot, Wasser), _Weizenkeime_ 3%, _Weizeneiweiß_, _Süßlupinenmehl_, Sonnenblumenkerne, Salz, Hefe,

84%

35%

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