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Vetelevain

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Vetelevain healthy?

Vetelevain scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bread features beneficial ingredients like sourdough and rye, which enhance flavor and provide nutritional benefits such as improved digestibility and fiber content.

How processed is Vetelevain?

Vetelevain is NOVA Group 3: Processed Foods.

Which ingredients drive Vetelevain's score?

In Scout's ingredient-by-ingredient analysis, Sea salt counts in its favor; Wheat flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Vetelevain

Södervidinge
65 Fair

Analysis updated June 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Category Bread
Summary

This bread features beneficial ingredients like sourdough and rye, which enhance flavor and provide nutritional benefits such as improved digestibility and fiber content. However, it is a processed product with added wheat gluten and dextrose, which slightly detract from its overall health profile. The processing level limits its score, despite the absence of harmful additives or seed oils.

Key ingredients 8

Sea salt
Good

Sea salt adds flavor and essential minerals, contributing positively to the overall ingredient profile.

See more about Sea salt →
Sourdough (wheat flour and whole grain rye flour)
Neutral

Sourdough is a traditional fermentation process that can enhance flavor and digestibility without being inherently beneficial or harmful.

Water
Neutral

Water is essential for dough preparation and has no direct health impact beyond hydration.

See more about Water →
Durum wheat flour
Neutral

Durum wheat flour is a type of wheat used for its texture and baking qualities, with no particular positive or negative effect.

See more about Durum wheat flour →
Scalded rye
Neutral

Scalded rye is processed rye that can improve flavor and texture, without specific health implications.

Wheat gluten
Neutral

Wheat gluten provides structure and elasticity to baked goods, with no significant health benefit or concern.

See more about Wheat gluten →
Syrningskultur (including yeast)
Neutral

Yeast cultures are used for fermentation, aiding in dough rising without being inherently beneficial or harmful.

Wheat flour
Bad

Refined grain flour stripped of bran and germ.

See more about Wheat flour →

Processing

Group 3 · Processed

Processed Foods

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