Why is Pao de Forma Integral classified as ultra-processed (NOVA 4) and what specific additives does it contain?

A NOVA 4 rating indicates the product is made with industrial formulations and several additives; this bread contains the preservatives calcium propionate and sorbic acid, emulsifiers such as mono- and diglycerides of fatty acids and diacetyl tartaric acid esters, added aroma for flavor, and a flour treatment agent (ascorbic acid) that also contains trace wheat protein.

How does the sugar and salt content in Pao de Forma Integral affect a diabetic or hypertensive diet?

With only 2.7 g of sugar per 100 g, the bread adds a modest amount of carbohydrates, making it acceptable in controlled portions for most diabetics, while its 1.1 g of salt per 100 g is lower than many commercial breads and poses a reduced but still relevant sodium load for hypertensive individuals.

Is the wheat gluten in Pao de Forma Integral a concern for people with celiac disease or gluten sensitivity?

Yes, the bread is made from wheat flour and contains added wheat gluten, so it is not safe for anyone with celiac disease or gluten intolerance and should be avoided by those individuals.

Continente • 475 g

Pão de Forma Integral

Cereals And Potatoes

Product Insights

Pao de Forma Integral is a sliced whole-wheat bread belonging to the Cereals and potatoes to Bread group. It carries a Nutri-Score of A and falls into the ultra-processed NOVA 4 category, containing preservatives (calcium propionate, sorbic acid), emulsifiers and added aroma, while also delivering 9.5 g of protein, 7.4 g of fiber and only 2.7 g of sugars per 100 g. Although low in fats and salt, it is not gluten-free and its additive load may be a concern for clean-eating consumers.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal210 kcal

Fat2.8 g

Saturated Fat0.6 g

Carbohydrates33 g

Sugars2.7 g

Comparative Analysis

Compared with the category average, this bread provides less sugar (2.7 g vs 4.8 g), less salt (1.1 g vs 4.0 g), higher fiber (7.4 g vs 5.4 g), similar protein (9.5 g vs 9.9 g) and about one-third lower energy (885 kJ vs 1459 kJ per 100 g).

Ingredients

Farinha de _trigo_ tipo 150 (55%), água, levedura, óleo de girassol, açúcar, sal, glúten de _trigo_, conservantes: propionato de cálcio e ácido sórbico, emulsionantes: mono e diglicéridos de ácidos gordos e ésteres mono e diacetiltartáricos de mono e diglicéridos de ácidos gordos (contém _trigo_), aroma, agente de tratamento da farinha: ácido ascórbico (contém _trigo_).

84%

35%

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