How do the sugar and salt levels in this bread affect people with diabetes or hypertension?

With 3.9 g of sugar per 100 g, the bread is lower than the average for similar products and therefore has a modest impact on blood glucose, while its 1.1 g of salt is also below the typical bread average but may still contribute to sodium intake for hypertension‑sensitive individuals.

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

The product is certified vegan because it contains no animal‑derived ingredients, but it includes wheat gluten, so it is not appropriate for a gluten‑free diet.

LF • 20 oz

100% Whole Wheat Bread

Q: Why is 100% Whole Wheat Bread classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The loaf includes several dough conditioners and emulsifiers such as sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono‑ and diglycerides, distilled monoglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono‑ and diglycerides, UE enzymes and ascorbic acid, which together place it in the NOVA 4 ultra‑processed category.

Cereals And Potatoes

Product Insights

100% Whole Wheat Bread is a plant‑based, vegan loaf classified in the cereals‑and‑potatoes and bread groups. It earns a Nutri‑Score of A and, despite being a NOVA 4 ultra‑processed product with nine additives such as sodium stearoyl lactylate, calcium peroxide and mono‑ and diglycerides, it delivers high fiber (7.7 g) and protein (15.4 g) while keeping fat (1.9 g), sugars (3.9 g) and salt (1.1 g) low per 100 g. However, the presence of wheat gluten means it is not suitable for gluten‑intolerant consumers, and the additive list may be a concern for those avoiding processed ingredients.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal214 kcal

Added Sugars3.6 g

Iron2.9 mg

Comparative Analysis

Compared with typical breads, this whole‑wheat loaf contains roughly half the fat and sugar, about a quarter of the salt, and nearly double the protein and fiber per 100 g.

Ingredients

whole wheat flour, water, is yeast, brown sugar, wheat gluten, contains 2% or less of each of the following: salti, dough conditioners oz) (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono - and diglycerides, distilled monoglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono - and diglycerides, ue* enzymes, ascorbic acid), soybean oil , % vinegar, cultured wheat flour, monocalcium phosphate, ammonium 1%sulfate, citric acid, sodium citrate, soy lecithin, natamycin (to retard spoilage), contains: wheat, soy, ts distrid t o coldr

84%

35%

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