Why is Pan multicereales classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The bread is labeled NOVA 4 because it includes industrially processed ingredients such as refined corn starch, refined rice starch, hydroxypropylmethylcellulose (E464) used as a thickener, and several flavoring and preservation steps that go beyond simple baking.

How does the sugar and salt content in Pan multicereales affect a diabetic or hypertensive diet?

At 5.8 g of sugars per 100 g, the loaf can raise blood glucose levels and should be consumed in moderation by people with diabetes, while the 0.9 g of salt per 100 g is relatively low for bread but may still contribute to sodium intake for those managing hypertension.

Based on the ingredients, is Pan multicereales suitable for strict diets like vegan, keto, halal, or gluten‑free?

The product is vegan and halal‑friendly as it contains no animal‑derived ingredients, but it is not keto‑compatible due to its 41 g of carbohydrates per 100 g, and it is not truly gluten‑free because it lists gluten among the allergens despite the "gluten‑free" claim.

Beiker • 300gr

Pan multicereales

Cereals And Potatoes

Product Insights

Pan multicereales is a plant‑based sliced bread classified in the bread group, bearing a Nutri‑Score of B and placed in the ultra‑processed NOVA 4 category. It delivers a high fiber content of 8.7 g per 100 g and contains no added sugars, but it also provides 5.8 g of sugars, 0.9 g of salt, and includes gluten, soy and traces of lupine despite a "gluten‑free" label. Overall, the product offers a mix of nutritional benefits and concerns typical of modern convenience breads.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal256 kcal

Fat6.2 g

Saturated Fat0.8 g

Carbohydrates41 g

Sugars5.8 g

Comparative Analysis

Compared with the average sliced bread, this multicereal loaf contains more fat (6.2 g vs 5.5 g) and sugar (5.8 g vs 4.8 g), but significantly less salt (0.9 g vs 4.0 g) and provides double the fiber (8.7 g vs 5.4 g).

Ingredients

people with gluten intolerance, ingredients: corn starch, water, sourdough 12% (rice flour, water), rice starch, cereals 4,4% (flour mijp bread cereal, prepared especíticamente for beet sugar, rice syrup, sunflower oil, flakes (and linen 1,9% thickener: hydroxypropylmethylcellulose, millet flakes by 2.6%, flour of quinoa 1,8%), vegetable fibre (psyllium), cane syrup will soy 2, 1%, sunflower seeds 2,1%, bran of soybean at 1.9%, you nillas is 1.4%, soy protein, yeast, iodized salt (salt, iodide of po tasiol), honey, you can comtener traces of lupine, mustard and sesame, lactose-free, product packaging in protective atmosphere, to preserve in cool and dry place, cna once open, re-close the container v onsumir the bread in a period of 2 or 3 days, or freeze directly, or pão de way de cereais, specially formulated for people com intolerância ao ingredients: amido de milho, water, massa lêveda 12 lanmia of alior, water), am gone from rice, cereais 4 4% (farinha deino miudo by 2.6%, farin has quinoa \,8%) vegetable fiber (psil , of beterraba, xaro pe of rice, oil girassol, flocos of sojeinh sementes tour sun was 2.1%, farelo de soja 1.9% in semenes gluten, espessante hidroxinronilmatil nrot consume preferably before consuming preferência before:

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