Why is Steinofenbrot, Harry 1688 classified as a moderately processed (NOVA 3) product and what specific additives does it contain?

The bread is made from wheat flour, rye flour, water, natural sourdough, salt, yeast and rye malt flour, which are typical bakery ingredients, but the inclusion of a processed acidity regulator (sodium acetate, E262) and the use of refined flours move it into NOVA group 3, reflecting a moderate level of industrial processing.

How does the salt content of this stone‑oven rye‑wheat bread affect a hypertensive diet?

With 1 g of salt per 100 g serving, the bread provides a moderate amount of sodium; people managing high blood pressure should limit portions or balance it with lower‑salt foods to stay within recommended daily sodium limits.

Is this bread suitable for a vegan, gluten‑free, or low‑carb diet?

All ingredients are plant‑based, so the loaf is vegan, but it contains wheat and rye flour which supply gluten, making it unsuitable for gluten‑free diets; the carbohydrate level (42 g per 100 g) is typical for bread and therefore not compatible with low‑carb regimens.

Harry • 500g

Steinofenbrot, Harry 1688

Plant Based Foods And Beverages

Product Insights

Steinofenbrot, Harry 1688 is a stone‑oven rye‑wheat mixed grain bread marketed by the Swiss brand Harry. It falls into the cereals and potatoes food family, carries a Nutri‑Score of B and is classified in NOVA group 3, indicating moderately processed food. The loaf offers low sugar, modest salt, a good amount of dietary fiber and protein, but it does contain gluten and a small amount of sodium acetate as an acidity regulator.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal220 kcal

Fat1.5 g

Saturated Fat0.3 g

Carbohydrates42 g

Sugars1.7 g

Comparative Analysis

Compared with average mixed grain breads, this stone‑oven rye‑wheat loaf contains far less sugar and fat, slightly less salt, and a comparable amount of fiber and calories.

Ingredients

Weizenmehl, Natursauerteig (Wasser, Roggenvollkornmehl, Roggenmehl, Weizenmehl), Wasser, Roggenmehl, Salz, Hefe, Roggenmalzmehl, Säureregulator: Natriumacetate.

84%

35%

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Frequently Asked Questions

Everything you need to know about Steinofenbrot, Harry 1688.

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Harry • 500g

Steinofenbrot, Harry 1688

Plant Based Foods And Beverages

Product Insights

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal220 kcal

Fat1.5 g

Saturated Fat0.3 g

Carbohydrates42 g

Sugars1.7 g

Comparative Analysis

Compared with average mixed grain breads, this stone‑oven rye‑wheat loaf contains far less sugar and fat, slightly less salt, and a comparable amount of fiber and calories.

Ingredients

Weizenmehl, Natursauerteig (Wasser, Roggenvollkornmehl, Roggenmehl, Weizenmehl), Wasser, Roggenmehl, Salz, Hefe, Roggenmalzmehl, Säureregulator: Natriumacetate.

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.