Why does Roggen-Vollkornbrot receive a Nutri‑Score of B, and which nutrients drive this rating?

The B rating results from a balance of positive and negative points: high fiber (9.9 g) and decent protein (5.1 g) add positive points, while moderate salt (1.2 g), energy (202 kcal) and sugars (3.7 g) generate negative points; the overall score of 1 places it in the B band.

How does the salt content in this rye whole‑grain bread affect a hypertensive diet?

At 1.2 g of salt per 100 g, the bread contributes about 20 % of the WHO’s recommended maximum daily sodium intake; consuming it in moderation and balancing it with low‑salt foods can help keep total sodium within healthy limits for people with high blood pressure.

Is Roggen-Vollkornbrot suitable for a gluten‑free diet?

No, the bread is made with rye whole‑grain flour and grain, both of which contain gluten, so it is not safe for individuals requiring a gluten‑free diet.

BioBio, Netto MD • 500 g

Roggen-Vollkornbrot

Cereals And Potatoes

Product Insights

Roggen-Vollkornbrot is an organic rye whole‑grain bread sold in Germany, classified as a plant‑based food in the Cereals and potatoes group (Bread sub‑group). It carries a Nutri‑Score of B and falls into NOVA group 3, indicating a minimally processed product that offers high fiber (9.9 g per 100 g) and moderate protein (5.1 g per 100 g) but also contains 1.2 g of salt per 100 g, which is relatively high for a bread. Overall, the loaf provides a balanced energy level of 202 kcal per 100 g with low sugar and fat, making it a wholesome choice for consumers seeking whole‑grain options, though the salt content may be a concern for those limiting sodium.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal202 kcal

Fat1.1 g

Saturated Fat0.5 g

Carbohydrates37.9 g

Sugars3.7 g

Comparative Analysis

Compared with the average bread in its category, this rye whole‑grain loaf contains less sugar (3.7 g vs 4.79 g), less fat (1.1 g vs 5.52 g) and lower salt (1.2 g vs 3.95 g), while offering substantially more fiber (9.9 g vs 5.38 g) though its protein is lower (5.1 g vs 9.9 g).

Ingredients

Natursauerteig (Roggenvollkornschrot**, Wasser), Getreideerzeugnisse** (Roggenvollkornschrot**, Roggenvollkornmehl**), Wasser, Meersalz, Hefe. ** aus kontrolliert ökologischer Landwirtschaft

84%

35%

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Frequently Asked Questions

Everything you need to know about Roggen-Vollkornbrot.

k Bio

500g