WHOLEGRAINS, UNBLEACHED WHEAT FLOUR, WATER, WHEAT GLUTEN, SUGAR

Country KitchenWhole Grain Soft Oatmeal Bread, Whole GrainNo image

Whole Grain Soft Oatmeal Bread, Whole Grain

Name: Frifor food product database
Creator: Frifor

680 g

SEED OILSUltra-processedGluten

Description

Whole Grain Soft Oatmeal Bread, Whole Grain is a product in the category Bread (Shelf Stable) produced by Country Kitchen.

Ingredients

YEAST2%
MALT2%

Nutrition

Macros

Density

Thermic

Energy

256 kcal110.08 kcal1740.8 kcal

Per 100 gPer 43 gPer 680 g

Fat

4.65 g2 g31.62 g

Per 100 gPer 43 gPer 680 g

Saturated fat

0 g0 g0 g

Per 100 gPer 43 gPer 680 g

Carbohydrates

39.5 g16.98 g268.6 g

Per 100 gPer 43 gPer 680 g

Sugars

2.33 g1 g15.84 g

Per 100 gPer 43 gPer 680 g

Protein

11.6 g4.99 g78.88 g

Per 100 gPer 43 gPer 680 g

Fibre

4.7 g2.02 g31.96 g

Per 100 gPer 43 gPer 680 g

Salt

1.1625 g0.5 g7.91 g

Per 100 gPer 43 gPer 680 g

	Per 100 g	Per 43 g	Per 680 g
Energy	256 kcal	110.08 kcal	1740.8 kcal
Fat	4.65 g	2 g	31.62 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	39.5 g	16.98 g	268.6 g
Sugars	2.33 g	1 g	15.84 g
Protein	11.6 g	4.99 g	78.88 g
Fibre	4.7 g	2.02 g	31.96 g
Salt	1.1625 g	0.5 g	7.91 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredient: wheat gluten

Other notes

1.
Contains soybean oil of unknown processing grade

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

16% fat

1.16% salt

16% fat

3.64% sugar

CSOD

62% carb

1.16% salt

This product is hyperpalatable.

This product is 62% calories from carbohydrates and more than 1.16% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Soy oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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