89

Nutrition Score

Nutritious

Хляб

3800204724354

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

89

Hazard Score

Healthy

80

Mirella Index

Gourmet

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.

wheat · No known concerns

Contains cereals containing 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.

Flaxseed · No known concerns

Seeds rich in omega-3 (ALA) and fibre.

Cornflour · No known concerns

SpeltFlour · No known concerns

Contains cereals containing gluten

Ancient wheat variety containing gluten. Highly nutritious alternative to modern wheat.

Sorghum · No known concerns

Gluten-free cereal grain.

AlfalfaPowder · No known concerns

Red Clover Sprouts

RedClover · No known concerns

Sprouted red clover, used in sprouted-grain flour blends.

Peas · No known concerns

Lentils · No known concerns

Protein- and fibre-rich legume.

Sunflower Seeds

SunflowerSeed · No known concerns

Edible seeds rich in vitamin E.

SesameSeed · No known concerns

Contains sesame

Seeds and tahini. A major allergen.

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.

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.

Sourdough Starter

SourdoughStarter · No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

Enzyme (Unspecified)

EnzymeUnspecified · No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).

Water · No known concerns

The most common ingredient in processed foods.

Yeast · No known concerns

Leavening agent for bread and dough.

Calcium Propionate

E282 · −2 pts

Moderate health concern Source: FDA

Antifungal preservative used in sliced breads. May cause behavioral changes or migraines in sensitive children.

E200 · −2 pts

Moderate health concern Source: EFSA, FDA

Naturally occurring preservative used in cheeses, wines and baked goods. Generally considered safe.

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