Pain De Seigle a L'epeautre

Pain De Seigle à l'épeautre is a rye‑spelt bread made from water, crushed rye, whole‑meal rye flour, spelt, green spelt, sea salt and yeast. It carries a Nutri‑Score of A, falls into the cereals and potatoes – bread group, and is classified in NOVA group 3, indicating a moderately processed product without added sugars or preservatives. The loaf is low in fat, saturated fat and sugars and provides a high fiber content, but it contains 0.9 g of salt per 100 g and gluten, which may be a concern for salt‑restricted or gluten‑sensitive consumers.