Hatting råg bitar osötade surdeg & fullkornsråg
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This bread contains whole grain rye, which is a nutritious ingredient rich in fiber and essential nutrients. However, it is classified as ultra-processed due to the presence of refined wheat flour and added gluten, which limits its score. The absence of harmful additives like artificial colors or seed oils is a positive aspect, but the processing level still impacts its overall healthiness.
Key ingredients 7
Whole grain ryeGood
Whole grain rye is a nutritious grain rich in fiber and essential nutrients. It supports digestive health and provides a steady release of energy. The use of whole grains indicates minimal processing, preserving its nutritional benefits.
Benefits
Rich in dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels. Contains essential vitamins and minerals that contribute to overall health.
WaterNeutral
Water is a basic ingredient used in many food products. It acts as a solvent and helps in the mixing of ingredients. It does not contribute any nutritional value or health risks.
See more about Water →Rye flourNeutral
Rye flour is used to enhance the flavor and nutritional profile of bread. It contains more fiber than wheat flour, which can aid digestion. However, it may not be as high in gluten, affecting the bread's rise.
Risks
May cause allergic reactions in individuals with rye or gluten sensitivities.
Benefits
Higher in fiber compared to wheat flour, which can support digestive health and provide a fuller feeling.
Wheat glutenNeutral
Wheat gluten is added to improve the elasticity and texture of bread. It enhances the dough's ability to rise and maintain structure. While beneficial for bread quality, it may pose issues for those with gluten intolerance.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves bread texture and elasticity, contributing to a better rise and structure.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant nutritional benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in bread-making.
YeastNeutral
Yeast is a leavening agent that helps bread rise by producing carbon dioxide. It is a natural ingredient used in baking. Yeast itself does not provide significant nutritional benefits or risks.
Benefits
Essential for leavening bread, contributing to its texture and volume.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides carbohydrates for energy and some protein, contributing to the bread's texture and structure.
Processing
Ultra-Processed Foods
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