Why is Pan bauletto con farina di riso senza glutine classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product is deemed ultra‑processed because it combines refined starches, isolated rice and millet flours, added sugars, multiple thickeners and a synthetic emulsifier; the only listed additive is E464 (hydroxypropyl‑methylcellulose) together with guar gum, both used to improve texture and shelf‑stability.

How does the salt content of this gluten‑free bun affect people with hypertension?

At 1 g of salt per 100 g (about 400 mg sodium), the bun contributes a moderate sodium load; hypertensive individuals should consume it in moderation and balance it with other low‑salt foods to stay within the recommended daily limit of roughly 5 g of salt.

Is this product suitable for strict gluten‑free, vegan, or other special diets?

It is certified gluten‑free and contains no palm oil, making it safe for gluten‑intolerant consumers; however, a few ingredients such as sugar and the sourdough starter are flagged as “maybe” vegan, so while it fits most vegan meals, it does not carry an official vegan certification.

Barilla, Mulino Bianco • 300 g

Pan bauletto con farina di riso senza glutine

Cereals And Potatoes

Product Insights

Pan bauletto con farina di riso senza glutine is a gluten‑free rice‑flour bun classified under the Bread subgroup of cereals and potatoes. It carries a Nutri‑Score of C (score 3) and falls in NOVA group 4, indicating an ultra‑processed product; it offers a relatively high fiber content (6 g per 100 g) and low saturated fat (0.6 g) while containing moderate fat (5.8 g), low sugars (3 g) but a notable amount of salt (1 g) and modest protein (2.5 g). The formulation includes the additive E464 (hydroxypropyl‑methylcellulose) and guar gum as thickeners, is certified gluten‑free and palm‑oil‑free, and lists potential traces of milk, mustard, sesame, soy and eggs.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal242 kcal

Fat5.8 g

Saturated Fat0.6 g

Carbohydrates42 g

Sugars3 g

Comparative Analysis

Compared with the average gluten‑free bread (per 100 g), this bun contains less sugar (3 g vs 4.79 g), markedly less salt (1 g vs 3.95 g) and half the saturated fat (0.6 g vs 1.4 g), while delivering higher fiber (6 g vs 5.38 g) but also lower protein (2.5 g vs 9.9 g) and overall carbohydrates (42 g vs 47.26 g).

Ingredients

Acqua, amido, farina di riso 14,3%, addensanti (fibra di guar, idrossipropilmetilcellulosa), olio di girasole, farina di miglio, farina di quinoa, zucchero, lievito madre essiccato (farina di mais, riso e quinoa fermentata), lievito, fibra di psyllium, sale, aroma. Può contenere tracce di Latte, Senape, Sesamo, Soia e Uova.

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