
Product Insights
Rye wholemeal bread is a plant-based whole-grain bread that falls under the bread category of the PNNS food classification. It carries a Nutri-Score of A, belongs to NOVA group 3, and its nutrition per 100 g features low fat (1.8 g), low sugars (3.6 g), zero saturated fat, moderate salt (0.98 g), high fiber (8.9 g) and modest protein (5.4 g). The loaf contains gluten and may have trace amounts of nuts, milk or sesame, but it includes no added sugars, preservatives or other additives.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average values for whole-meal breads, this rye loaf contains markedly less fat, saturated fat, sugar and salt, while providing more than one-and-a-half times the fiber, though its protein content is lower.
Ingredients
_Roggenvollkornschrot_, Wasser, Speisesalz, Hefe. _Kann Spuren von Schalenfrüchten, Milch und Sesam enthalten._
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Frequently Asked Questions
Everything you need to know about Roggen Vollkornbrot.










