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Roggen Vollkornbrot

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Roggen Vollkornbrot

Grafschafter
75 Good
View on Amazon

Summary

Roggen Vollkornbrot is made primarily from whole rye meal, water, salt, and yeast, which are simple and minimally processed ingredients. The use of whole rye meal provides dietary fiber and essential nutrients, contributing to better satiety and blood sugar control. Despite being processed, the absence of harmful additives or seed oils allows it to achieve a high score within its category, though it is capped due to its processing level.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Grafschafter Krautfabrik Josef Schmitz Kg
Category Bread

Key ingredients 4

Whole rye meal
Good

Whole rye meal is a whole grain ingredient that provides dietary fiber and essential nutrients. It is minimally processed, retaining the bran and germ, which contribute to its nutritional profile. Compared to refined grains, whole rye offers better satiety and blood sugar control.

Benefits

Rich in dietary fiber, which supports digestive health and may aid in weight management. Contains essential nutrients like magnesium and phosphorus.

Water
Neutral

Water is a neutral ingredient used as a solvent and to provide moisture in the bread. It is essential for the dough formation and baking process. Water does not contribute any calories or nutrients to the product.

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Salt
Neutral

Salt is used to enhance flavor and control yeast activity in bread. It is a refined ingredient that provides sodium, which is necessary for various bodily functions. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to elevated blood pressure and cardiovascular disease risk.

Benefits

Provides essential sodium needed for nerve and muscle function.

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Yeast
Neutral

Yeast is a microorganism used to leaven bread, contributing to its texture and flavor. It is a natural ingredient that ferments sugars to produce carbon dioxide, causing the dough to rise. Yeast does not significantly impact the nutritional profile of the bread.

Benefits

Contributes to the leavening process, improving bread texture and palatability.

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Processing

Group 3 · Processed

Processed Foods

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