Pain de seigle - Leclerc - 300 g

Food processing

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  Ultra processed foods

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  Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

  • Additive: E415 - Xanthan gum
  • Ingredient: Gluten

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Additives

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  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!

  : eatr, farine solei!lane mie creme (Farine de BIE tendre T65, GLUTEN de blé, Matt de BIE torréfié, Germe de blé stabilisé, Matt de BIE toasté, Enzymes (alpha-amyfase, hémicellulase), Antpoxydant (e300 (acide ascorbique))), prémix seigle (farine de SEIGLE GLUTEN, levain de SEIGLE), Matt (PORGE Farine T65 Extrait Enzymes (alpha-amy!ase, xylanase), Traces de à coques), levure, quide stabilisée (levure de panification, sel, stabilisant (gomme xanthane))

  1. eatr -> fr:eatr - percent_min: 16.6666666666667 - percent_max: 100
  2. farine solei!lane mie creme -> fr:farine-solei-lane-mie-creme - percent_min: 0 - percent_max: 50
     1. Farine de BIE tendre T65 -> fr:farine-de-bie-tendre-t65 - percent_min: 0 - percent_max: 50
     2. GLUTEN de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
     3. Matt de BIE torréfié -> fr:matt-de-bie-torrefie - percent_min: 0 - percent_max: 16.6666666666667
     4. Germe de blé stabilisé -> fr:germe-de-ble-stabilise - percent_min: 0 - percent_max: 12.5
     5. Matt de BIE toasté -> fr:matt-de-bie-toaste - percent_min: 0 - percent_max: 10
     6. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
        1. alpha-amyfase -> fr:alpha-amyfase - percent_min: 0 - percent_max: 8.33333333333333
        2. hémicellulase -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
     7. Antpoxydant -> fr:antpoxydant - percent_min: 0 - percent_max: 7.14285714285714
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
           1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
  3. prémix seigle -> fr:premix-seigle - percent_min: 0 - percent_max: 33.3333333333333
     1. farine de SEIGLE GLUTEN -> fr:farine-de-seigle-gluten - percent_min: 0 - percent_max: 33.3333333333333
     2. levain de SEIGLE -> en:rye-sourdough - percent_min: 0 - percent_max: 16.6666666666667
  4. Matt -> fr:matt - percent_min: 0 - percent_max: 25
     1. PORGE Farine T65 Extrait Enzymes -> fr:porge-farine-t65-extrait-enzymes - percent_min: 0 - percent_max: 25
        1. alpha-amy!ase -> fr:alpha-amy-ase - percent_min: 0 - percent_max: 25
        2. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
     2. Traces de à coques -> fr:traces-de-a-coques - percent_min: 0 - percent_max: 12.5
  5. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
  6. quide stabilisée -> fr:quide-stabilisee - percent_min: 0 - percent_max: 16.6666666666667
     1. levure de panification -> en:baker-s-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11045 - percent_min: 0 - percent_max: 16.6666666666667
     2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.97
     3. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.97
        1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.97

Nutrition

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  Good nutritional quality

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  ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

  This product is not considered a beverage for the calculation of the Nutri-Score.

  Positive points: 4

  • Proteins: 4 / 5 (value: 8, rounded value: 8)
  • Fiber: 0 / 5 (value: 0, rounded value: 0)
  • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

  Negative points: 6

  • Energy: 2 / 10 (value: 854, rounded value: 854)
  • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
  • Saturated fat: 0 / 10 (value: 0.2, rounded value: 0.2)
  • Sodium: 4 / 10 (value: 388, rounded value: 388)

  The points for proteins are counted because the negative points are less than 11.

  Nutritional score: (6 - 4)

  Nutri-Score:

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in low quantity (0.8%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Saturated fat in low quantity (0.2%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

  • 

    Sugars in low quantity (0.8%)

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    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.

    Source: National Health Service UK (NHS) - Sugar: the facts

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    Salt in moderate quantity (0.97%)

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    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.

    Source: World Health Organization (WHO) - Fact sheet - Salt reduction

    Source: National Health Service UK (NHS) - Salt: the facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Rye breads
  Energy	854 kj (204 kcal)	-11%
  Fat	0.8 g	-61%
  Saturated fat	0.2 g	-39%
  Carbohydrates	39 g	-6%
  Sugars	0.8 g	-73%
  Fiber	?
  Proteins	8 g	+14%
  Salt	0.97 g	-15%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Carbon footprint

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  Equal to driving 0.3 km in a petrol car

  67 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Rye bread, and wheat (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	49.5 %
  Processing	25.4 %
  Packaging	2.0 %
  Transportation	22.4 %
  Distribution	0.7 %
  Consumption	0.0 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
  If they are indicated on the packaging, you can modify the product sheet and add them.
  
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