brød - Schulstad - 925 g

Food processing

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  Food processing level unknown

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  2. Processed culinary ingredients
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  4. Ultra processed foods

  
  

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Ingredients analysis

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  : GULEROD Gulerodsrugbrødet er bagt med dansk Schulstads egen rugsur, rugmel, å vores bagerier i Danmark bager vi hver dag brød af højeste kvalitet vilket vi har gjort siden pioneren Viggo Schulstad bagte sit første rug, ej og friskrevne gulerødder, som giver et saftigt brød, rød i 1880, CHULSTAD, NATURLIG SMAG PÅ LIVET LTID UDEN KONSERVERINGSMIDLER og STRÅFORKORTERE UGBRØD gredienser (Vand), sigtet rugmel 19%, fuldkornsrugmel 17%, rugsurdej 10% and, fuldkornsrugmel 4.5%, bygmaltmel, surdejskultur, rugkerner 8% evne gulerødder 6%, rugbrødsrasp (ingredienser som i dette brød), hørfre 6, bygmaltekstrakt, sirup, solsikkekerner 1.5%, salt tilsat jod, eddike, byg ger 0.5%, rugsurdej (fuldkornsrugmel 0.5%, surdejskultur), gær psolie, hvedemel, bygmaltmel, devarestyrelsen anbefaler mindst 75 g fuldkorn om dagen som en de en varieret kost, Produktet indeholder 31 g fuldkorn pr, eringsindhold pr, 868KJ

  1. GULEROD Gulerodsrugbrødet er bagt med dansk Schulstads egen rugsur -> da:gulerod-gulerodsrugbrødet-er-bagt-med-dansk-schulstads-egen-rugsur
  2. rugmel -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532
  3. å vores bagerier i Danmark bager vi hver dag brød af højeste kvalitet vilket vi har gjort siden pioneren Viggo Schulstad bagte sit første rug -> da:å-vores-bagerier-i-danmark-bager-vi-hver-dag-brød-af-højeste-kvalitet-vilket-vi-har-gjort-siden-pioneren-viggo-schulstad-bagte-sit-første-rug
  4. ej og friskrevne gulerødder -> da:ej-og-friskrevne-gulerødder
  5. som giver et saftigt brød -> da:som-giver-et-saftigt-brød
  6. rød i 1880 -> da:rød-i-1880
  7. CHULSTAD -> da:chulstad
  8. NATURLIG SMAG PÅ LIVET LTID UDEN KONSERVERINGSMIDLER og STRÅFORKORTERE UGBRØD gredienser -> da:naturlig-smag-på-livet-ltid-uden-konserveringsmidler-og-stråforkortere-ugbrød-gredienser
     1. Vand -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
  9. sigtet rugmel -> en:sifted-rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532 - percent: 19
  10. fuldkornsrugmel -> en:wholemeal-rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9530 - percent: 17
  11. rugsurdej 10% and -> da:rugsurdej-10-and
  12. fuldkornsrugmel -> en:wholemeal-rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9530 - percent: 4.5
  13. bygmaltmel -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
  14. surdejskultur -> en:sourdough-starter - vegan: maybe - vegetarian: yes
  15. rugkerner 8% evne gulerødder -> da:rugkerner-8-evne-gulerødder - percent: 6
  16. rugbrødsrasp -> da:rugbrødsrasp
      1. ingredienser som i dette brød -> da:ingredienser-som-i-dette-brød
  17. hørfre 6 -> da:hørfre-6
  18. bygmaltekstrakt -> en:barley-malt-extract - vegan: yes - vegetarian: yes
  19. sirup -> en:syrup - vegan: yes - vegetarian: yes
  20. solsikkekerner -> en:sunflower-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 15011 - percent: 1.5
  21. salt tilsat jod -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
  22. eddike -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
  23. byg ger -> da:byg-ger - percent: 0.5
  24. rugsurdej -> en:rye-sourdough
      1. fuldkornsrugmel -> en:wholemeal-rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9530 - percent: 0.5
      2. surdejskultur -> en:sourdough-starter - vegan: maybe - vegetarian: yes
  25. gær psolie -> da:gær-psolie
  26. hvedemel -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
  27. bygmaltmel -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
  28. devarestyrelsen anbefaler mindst 75 g fuldkorn om dagen som en de en varieret kost -> da:devarestyrelsen-anbefaler-mindst-75-g-fuldkorn-om-dagen-som-en-de-en-varieret-kost
  29. Produktet indeholder 31 g fuldkorn pr -> da:produktet-indeholder-31-g-fuldkorn-pr
  30. eringsindhold pr -> da:eringsindhold-pr
  31. 868KJ -> da:868kj

Nutrition

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  Missing data to compute the Nutri-Score

  Missing nutrition facts

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  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in moderate quantity (3.4%)

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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 (0.4%)

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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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    Sugars in low quantity (2.8%)

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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 (1.1%)

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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: Special breads
  Fat	3.4 g	-20%
  Saturated fat	0.4 g	-41%
  Carbohydrates	35 g	-30%
  Sugars	2.8 g	-38%
  Fiber	7.1 g	+103%
  Proteins	5.3 g	-43%
  Salt	1.1 g	-5%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Packaging

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Transportation

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  Origins of ingredients

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