Grafschafter • 500 g
Vollkornbrot mit Sonnenblumenkernen
Product Insights
Vollkornbrot mit Sonnenblumenkernen is a whole‑grain rye and wheat bread, classified in the PNNS groups "Cereals and potatoes" and "Bread". It offers a high fiber content of 10.8 g and modest protein at 6.7 g per 100 g, while keeping sugars (1.9 g), saturated fat (0.7 g) and overall fat (5.4 g) below typical bread averages, but it also contains 1 g of salt and added invert sugar syrup. The loaf carries a Nutri‑Score of A and an Eco‑Score of A, yet its NOVA 4 rating reflects an ultra‑processed status and the presence of gluten makes it unsuitable for gluten‑free diets.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average whole‑grain bread, this loaf contains significantly less sugar (1.9 g vs 4.79 g), lower salt (1 g vs 3.95 g) and almost double the fiber (10.8 g vs 5.38 g) per 100 g.
Ingredients
Natursauerteig (Wasser, _Roggenvollkornschrot_, _Roggenvollkornmehl_), Wasser, _Roggenvollkornmehl_, _Roggenflocken_, Sonnenblumenkerne, _Roggenkörner_, _Weizenvollkornmehl_, Speisesalz, Invertzuckersirup, Hefe
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Frequently Asked Questions
Everything you need to know about Vollkornbrot mit Sonnenblumenkernen.
