56
Nutrition Score
Moderate

Ръжен хляб за тостер

3800082910672
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
85
Hazard Score
Healthy
56
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Rye
RyeFlour  ·  No known concerns
Contains cereals containing gluten
Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.
Gluten
GlutenIng  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Contains cereals containing gluten
Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.
Rye Malt (Malted Rye Flour)
RyeMalt  ·  No known concerns
Contains cereals containing gluten
Flour milled from malted (germinated) rye; contributes enzymes, colour and flavour to baked goods.
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Soya (Soybean)
SoyaIng  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Contains soybeans
Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.
Palm Oil
Palm-Oil  ·  −5 pts
Moderate health concern Source: WHO, EFSA
Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Barley
BarleyFlour  ·  No known concerns
Contains cereals containing gluten
Gluten-containing grain used in bread, soups, and beer production.
Sourdough Starter
SourdoughStarter  ·  No known concerns
Live fermentation culture of wild yeast + lactobacilli used to leaven bread.
Wheat Malt (Malted Wheat Flour)
WheatMalt  ·  No known concerns
Contains cereals containing gluten
Flour milled from malted (germinated) wheat; contributes enzymes, colour and flavour to baked goods.
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