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Pepperidge farm jewish rye seedless bread – 1 pound, 454 grams

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Pepperidge farm jewish rye seedless bread – 1 pound, 454 grams

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Barcode:
0014100071211(EAN / EAN-13) 014100071211 (UPC / UPC-A)

Common name: Pepperidge farm jewish seedless rye bread

Quantity: 1 pound, 454 grams

Packaging: Plastic, Bag, Wrapper

Brands: Pepperidge Farm

Brand owner: PEPPERIDGE FARM INC

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Sliced breads, Rye breads

Labels, certifications, awards: No High Fructose Corn Syrup

Stores: Giant

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score unknown

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Saturated fat

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Nutrient levels

    • icon

      Sugars in moderate quantity (6.25%)

      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
    • icon

      Salt in high quantity (3.44%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Rye breads
    Energy ~ 1121.875 kJ
    (250 kcal)     		956.504 kj (229 kcal) (+17%)
    Fat 3.125 g 2.11 g (+48%)
    Saturated fat ? 0.332 g
    Carbohydrates 46.875 g 41.496 g (+13%)
    Sugars 6.25 g 2.967 g (+111%)
    Fiber 6.25 g 8.234 g (-24%)
    Proteins 9.375 g 7.02 g (+34%)
    Salt 3.4375 g 1.135 g (+203%)
    Sodium 1.375 g 0.454 g (+203%)
    Vitamin B3/PP (Niacin) 0.001875 g 0.888 mg (+111%)
    Folates (total folates) 0.000078 g ?
    Potassium 0.1875 g 353.339 mg (-47%)
    Calcium 0.0625 g 36.229 mg (+73%)
    Iron 0.006875 g 2.182 mg (+215%)
    Fruits‚ vegetables‚ legumes ~ 0.00108417711759756 % 0.089 % (-99%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (estimate) As sold per serving (64 g) (packaging)
      Energy ~ 1121.875 kJ
      (250 kcal)       		? ? kcal
      (160 kcal)
      Fat 3.125 g ? 2 g
      Saturated fat ? ? ?
      Carbohydrates 46.875 g ? 30 g
      Sugars 6.25 g ? 4 g
      Fiber 6.25 g ? 4 g
      Proteins 9.375 g ? 6 g
      Salt 3.4375 g ? 2.2 g
      Sodium 1.375 g ? 0.88 g
      Vitamin B3/PP (Niacin) 0.001875 g ? 0.0012 g
      Folates (total folates) 0.000078 g ? 0.000050 g
      Potassium 0.1875 g ? 0.12 g
      Calcium 0.0625 g ? 0.04 g
      Iron 0.006875 g ? 0.0044 g
      Fruits‚ vegetables‚ legumes ~ 0.00108417711759756 % ~ 0.00108417711759756 % ?
Serving size: 2 slice (64 g)

Ingredients

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    27 ingredients

    unbromated unbleached enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), water, rye flour, wheat gluten, yeast, contains 2 percent or less of: soybean oil, salt, ground caraway, unsulphured molasses, calcium propionate and sorbic acid to retard spoilage, mono and diglycerides, malted barley flour, wheat flour, dextrose, lactic acid, dehydrated onions, dehydrated garlic, soy lecithin
    Allergens: Gluten, Soybeans

    • Ingredient information

      • Fortified wheat flour: 52.6% (estimate)

      • — Flour: 26.8% (estimate)

      • — E375: 12.9% (estimate)

      • — Reduced iron: 6.5% (estimate)

      • — Thiamin mononitrate: 3.2% (estimate)

      • —— Thiamin: 3.2% (estimate)

      • — E101: < 2% (estimate)

      • — Folic acid: < 2% (estimate)

      • Water: 23.7% (estimate)

      • Rye flour: 11.8% (estimate)

      • Wheat gluten: 5.9% (estimate)

      • Yeast: 3.0% (estimate)

      • Contains-2-percent-and-less-of: < 2% (estimate)

      • — Soya oil: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Caraway: < 2% (estimate)

      • Unsulphured-molasses: < 2% (estimate)

      • E282: < 2% (estimate)

      • Sorbic-acid-to-retard-spoilage: < 2% (estimate)

      • E471: < 2% (estimate)

      • Barley malt flour: < 2% (estimate)

      • Wheat flour: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • E270: < 2% (estimate)

      • Dehydrated onion: < 2% (estimate)

      • Garlic: < 2% (estimate)

      • Soya lecithin: < 2% (estimate)

  • icon

    Contains added sugars (0%)

    Added sugars: Dextrose
    Quantity of added sugars: 0%
    Search for products in the same category without added sugars: Rye breads
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

  • icon

    Vegan status unknown

    Unrecognized ingredients: Reduced iron, Unsulphured-molasses, Sorbic-acid-to-retard-spoilage

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Unsulphured-molasses, Sorbic-acid-to-retard-spoilage

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate (vitamin b1), riboflavin, folic acid), water, rye flour, wheat gluten, yeast, contains 2 percent and less of (soybean oil), salt, caraway, unsulphured molasses, calcium propionate, sorbic acid to retard spoilage, mono- and diglycerides, malted barley flour, wheat flour, dextrose, lactic acid, dehydrated onions, garlic, soy lecithin
    1. enriched wheat flour -> en:fortified-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 5.26315789473684 – percent_estimate: 52.6315789473684 – percent_max: 100
      1. flour -> en:flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0.87719298245614 – percent_estimate: 26.7543859649123 – percent_max: 100
      2. niacin -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 12.9385964912281 – percent_max: 50
      3. reduced iron -> en:reduced-iron – percent_min: 0 – percent_estimate: 6.46929824561403 – percent_max: 33.3333333333333
      4. thiamine mononitrate -> en:thiamin-mononitrate – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 3.23464912280702 – percent_max: 25
        1. vitamin b1 -> en:thiamin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 3.23464912280702 – percent_max: 25
      5. riboflavin -> en:e101 – labels: en:vitamin-b2-source – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 1.61732456140351 – percent_max: 20
      6. folic acid -> en:folic-acid – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.61732456140351 – percent_max: 16.6666666666667
    2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_estimate: 23.6842105263158 – percent_max: 50
    3. rye flour -> en:rye-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9532 – percent_min: 0 – percent_estimate: 11.8421052631579 – percent_max: 33.3333333333333
    4. wheat gluten -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 5.92105263157895 – percent_max: 25
    5. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_estimate: 2.96052631578947 – percent_max: 20
    6. contains 2 percent and less of -> en:contains-2-percent-and-less-of – percent_min: 0 – percent_estimate: 1.48026315789474 – percent_max: 16.6666666666667
      1. soybean oil -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 0 – percent_estimate: 1.48026315789474 – percent_max: 16.6666666666667
    7. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.74013157894737 – percent_max: 2.2
    8. caraway -> en:caraway – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.370065789473685 – percent_max: 2.2
    9. unsulphured molasses -> en:unsulphured-molasses – percent_min: 0 – percent_estimate: 0.185032894736842 – percent_max: 2.2
    10. calcium propionate -> en:e282 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0925164473684248 – percent_max: 2.2
    11. sorbic acid to retard spoilage -> en:sorbic-acid-to-retard-spoilage – percent_min: 0 – percent_estimate: 0.0462582236842124 – percent_max: 2.2
    12. mono- and diglycerides -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.0231291118421098 – percent_max: 2.2
    13. malted barley flour -> en:barley-malt-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9550 – percent_min: 0 – percent_estimate: 0.0115645559210549 – percent_max: 2.2
    14. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 0.00578227796052744 – percent_max: 2.2
    15. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.00289113898026017 – percent_max: 2.2
    16. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00144556949013008 – percent_max: 2.2
    17. dehydrated onions -> en:dehydrated-onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20180 – percent_min: 0 – percent_estimate: 0.000722784745065042 – percent_max: 2.2
    18. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_estimate: 0.000361392372532521 – percent_max: 2.2
    19. soy lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_estimate: 0.000361392372525415 – percent_max: 2.2

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Data sources

Product added on by org-database-usda
Last edit of product page on by new-nutrition-bot.
Product page also edited by inf, kiliweb, macrofactor, strongbeard, yuka.MoEaDuCtT-d8PseIw6woggmXPd7dKOJmN1wiog.

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