Wasa • 235g
Knäckebrot - Roggen Sauerteig
Product Insights
Knäckebrot - Roggen Sauerteig is a crispbread made primarily from whole‑meal rye flour, rye sour‑dough, yeast, barley malt extract, salt and an emulsifier (E471). It falls into the PNNS “Bread” group, carries a Nutri‑Score of A and is classified as NOVA 4, indicating an ultra‑processed product due to the inclusion of extracted malt and an emulsifier. Nutritionally it offers low fat (2 g), low saturated fat (0.5 g), very low sugar (0.5 g) and moderate salt (1.2 g) per 100 g, while providing high fiber (19 g) and protein (10 g), though the salt level may be a concern for hypertension and the presence of gluten and barley malt poses allergen risks.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average values for similar breads, this crispbread contains far less sugar (0.5 g vs 4.79 g), fat (2 g vs 5.52 g) and saturated fat (0.5 g vs 1.4 g), markedly lower salt (1.2 g vs 3.95 g), dramatically more fiber (19 g vs 5.38 g) and slightly higher protein (10 g vs 9.9 g), while its carbohydrate content is higher (60 g vs 47.26 g).
Ingredients
ROGGENVOLLKORNMEHL, Vollkorn-ROGGEN-SAUERTEIG (ROGGENVOLLKORNMEHL, Wasser), Hefe, GERSTENMALZ Extrakt, Salz, Emulgator (Mono - und Diglyceride von Speisefettsäuren).
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Frequently Asked Questions
Everything you need to know about Knäckebrot - Roggen Sauerteig.
