Lieken Urkorn Mehrkorn 4009249002338 Mehrkornbrot mit 38% Weizen, 13% Roggen- und 4,4% Haferanteil - Inhalt 500g
Analysis updated May 2026 · How Scout scores
At a glance
Summary
This bread contains beneficial ingredients like rye flour, sunflower seeds, oat flakes, and flaxseeds, which contribute to its nutritional value and provide healthy fats, fiber, and essential nutrients. However, it is a processed food with a moderate level of processing, which limits its score. The absence of harmful additives and the presence of whole grains help maintain a relatively high rating within its category.
Key ingredients 10
FlaxseedsVery Good
Flaxseeds are a rich source of omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They contribute to heart health and may reduce inflammation. Flaxseeds enhance the nutritional value of bread significantly.
Risks
May cause digestive issues if consumed in large quantities due to high fiber content.
Benefits
Rich in omega-3 fatty acids and fiber, supporting heart health and reducing inflammation.
Sunflower seedsGood
Sunflower seeds are a source of healthy fats, protein, and essential nutrients like vitamin E. They add texture and nutritional value to bread. The seeds provide antioxidants and may support heart health.
Risks
High in calories and fat, which may contribute to weight gain if consumed in excess.
Benefits
Rich in healthy fats and vitamin E, supporting heart health and providing antioxidants.
Oat flakesGood
Oat flakes are a whole grain ingredient that adds fiber and nutrients to bread. They are known for their heart-healthy benefits and ability to lower cholesterol levels. Oats provide a chewy texture and enhance the nutritional profile of the bread.
Risks
May cause digestive discomfort in individuals with oat sensitivity.
Benefits
High in fiber and beneficial for heart health, potentially lowering cholesterol levels.
Whole rye grainGood
Whole rye grain provides additional fiber and nutrients, enhancing the bread's nutritional profile. It contributes to a denser texture and a richer flavor. Whole grains are beneficial for digestive health and provide sustained energy.
Risks
Contains gluten, which may be problematic for those with celiac disease or gluten sensitivity.
Benefits
High in fiber and nutrients, supporting digestive health and providing sustained energy.
WaterNeutral
Water is a fundamental ingredient in bread making, used to hydrate the flour and activate yeast. It is essential for dough formation and texture. Water itself does not provide nutritional value but is necessary for the baking process.
Benefits
Essential for dough formation and hydration in bread making.
Rye flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May cause digestive issues for individuals with gluten sensitivity.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing sustained energy.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component in small amounts for proper dough development. Excessive salt intake can lead to health issues, but in moderation, it is essential for flavor.
Risks
Excessive consumption can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
YeastNeutral
Yeast is a leavening agent that helps bread rise by producing carbon dioxide. It is essential for the texture and volume of bread. Yeast itself does not provide significant nutritional benefits but is crucial for bread making.
Benefits
Essential for leavening and texture in bread making.
Sodium acetateNeutral
Sodium acetate is used as a pH regulator in bread, helping to control acidity. It is generally recognized as safe when used in food products. Sodium acetate does not provide nutritional benefits but aids in maintaining product stability.
Benefits
Helps maintain product stability by regulating pH levels.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides carbohydrates for energy but lacks significant nutritional benefits compared to whole grains.
Processing
Processed Foods
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