Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2025 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team

  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

No Sugar Added White Bread with Whole Grains – Country Harvest – 600 g

edit Edit the page

No Sugar Added White Bread with Whole Grains – Country Harvest – 600 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode:
0063400138926(EAN / EAN-13) 063400138926 (UPC / UPC-A)

Quantity: 600 g

Brands: Country Harvest

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Sliced breads

Labels, certifications, awards: No artificial flavors, Source of fibre, No added sugar, No artificial colors, No high fructose corn syrup

Origin of ingredients: Canada

Manufacturing or processing places: Canada

Stores: Real Canadian Superstore

Countries where sold: Canada, United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score C

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

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 8/55

    • icon

      Energy

      2/10 points (994kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (2.5g)

      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.

    • icon

      Salt

      6/20 points (1.25g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 4/17

    • icon

      Proteins

      4/7 points (10g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      0/5 points (2.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 4 (8 - 4)

      Nutri-Score: C

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (80 g)     		Compared to: Sliced breads
    Energy 994 kj
    (238 kcal)     		795 kj
    (190 kcal)     		-5%
    Fat 1.25 g 1 g -64%
    Saturated fat 0.5 g 0.4 g +134%
    Monounsaturated fat 0.25 g 0.2 g -46%
    Polyunsaturated fat 0.375 g 0.3 g -73%
    Omega 3 fat 0 mg 0 mg
    Omega 6 fat 375 mg 300 mg
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 1.25 g 1 g +14%
    Total carbohydrates (includes fiber) ? ?
    Fiber 2.5 g 2 g -49%
    Soluble fiber 2.5 g 2 g
    Insoluble fiber 1.25 g 1 g
    Sugars 2.5 g 2 g -51%
    Proteins 10 g 8 g +3%
    Vitamin B1 (Thiamin) 0.687 mg 0.55 mg +109%
    Vitamin B2 (Riboflavin) 0.281 mg 0.225 mg +4%
    Vitamin B3/PP (Niacin) 7.5 mg 6 mg +54%
    Vitamin B6 (Pyridoxin) 0.094 mg 0.075 mg
    Folates (total folates) 175 µg 140 µg +92%
    Vitamin B5 (Pantothenic acid) 0.437 mg 0.35 mg
    Calcium 93.8 mg 75 mg +23%
    Iron 3.75 mg 3 mg +38%
    Potassium 188 mg 150 mg +11%
    Phosphorus 156 mg 125 mg
    Magnesium 50 mg 40 mg
    Zinc 1.56 mg 1.25 mg
    Copper 0.188 mg 0.15 mg
    Manganese 0.875 mg 0.7 mg
    Selenium 20 µg 16 µg
    Molybdenum 26.9 µg 21.5 µg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbohydrates 48.8 g 39 g +4%
Serving size: 80 g

Ingredients

  • icon

    24 ingredients

    Enriched wheat flour, Water, Whole grain wheat flour (whole wheat flour, wheat germ and/or wheat bran), Yeast, Salt, Wheat gluten, Sour starter (ground wheat, cultured wheat flour, yeast, lactic acid), Defatted soy flour, Calcium propionate, Soy lecithin, Sorbic acid, Enzymes, Calcium sulphate, Ascorbic acid, Topping (quinoa flakes, fine cracked barley)
    Allergens: Gluten, Soybeans
    Traces: Sesame seeds

    • Ingredient information

      • Fortified wheat flour: 53.3% (estimate)

      • Water: 23.3% (estimate)

      • Whole wheat flour: 11.7% (estimate)

      • — Whole wheat flour: 5.8% (estimate)

      • — Wheat germ: 2.9% (estimate)

      • — Wheat bran: 2.9% (estimate)

      • Yeast: 5.8% (estimate)

      • Salt: < 2% (estimate)

      • Wheat gluten: < 2% (estimate)

      • Sour-starter: < 2% (estimate)

      • — Wheat: < 2% (estimate)

      • — Cultured-wheat-flour: < 2% (estimate)

      • — Yeast: < 2% (estimate)

      • — E270: < 2% (estimate)

      • Soya flour: < 2% (estimate)

      • E282: < 2% (estimate)

      • Soya lecithin: < 2% (estimate)

      • E200: < 2% (estimate)

      • Enzyme: < 2% (estimate)

      • E516: < 2% (estimate)

      • E300: < 2% (estimate)

      • Topping: < 2% (estimate)

      • — Quinoa: < 2% (estimate)

      • — Fine-cracked-barley: < 2% (estimate)

Food processing

Additives

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Sour-starter, Cultured-wheat-flour, Topping, Fine-cracked-barley

    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!

  • icon

    Vegan status unknown

    Unrecognized ingredients: Sour-starter, Cultured-wheat-flour, Topping, Fine-cracked-barley

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Sour-starter, Cultured-wheat-flour, Topping, Fine-cracked-barley

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    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!

    en: Enriched wheat flour, Water, Whole grain wheat flour (whole wheat flour, wheat germ, wheat bran), Yeast, Salt, Wheat gluten, Sour starter (wheat, cultured wheat flour, yeast, lactic acid), soy flour, Calcium propionate, Soy lecithin, Sorbic acid, Enzymes, Calcium sulphate, Ascorbic acid, Topping (quinoa, fine cracked barley)
    1. Enriched wheat flour -> en:fortified-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 6.66666666666667 – percent_max: 100
    2. Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 50
    3. Whole grain wheat flour -> en:whole-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 33.3333333333333
      1. whole wheat flour -> en:whole-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 33.3333333333333
      2. wheat germ -> en:wheat-germ – vegan: yes – vegetarian: yes – ciqual_food_code: 9660 – percent_min: 0 – percent_max: 16.6666666666667
      3. wheat bran -> en:wheat-bran – vegan: yes – vegetarian: yes – ciqual_food_code: 9621 – percent_min: 0 – percent_max: 11.1111111111111
    4. Yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 25
    5. Salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.25
    6. Wheat gluten -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    7. Sour starter -> en:sour-starter – percent_min: 0 – percent_max: 1.25
      1. wheat -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 1.25
      2. cultured wheat flour -> en:cultured-wheat-flour – percent_min: 0 – percent_max: 0.625
      3. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 0.416666666666667
      4. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.3125
    8. soy flour -> en:soya-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 20900 – percent_min: 0 – percent_max: 1.25
    9. Calcium propionate -> en:e282 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    10. Soy lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 1.25
    11. Sorbic acid -> en:e200 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    12. Enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.25
    13. Calcium sulphate -> en:e516 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    14. Ascorbic acid -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
    15. Topping -> en:topping – percent_min: 0 – percent_max: 1.25
      1. quinoa -> en:quinoa – vegan: yes – vegetarian: yes – ciqual_food_code: 9340 – percent_min: 0 – percent_max: 1.25
      2. fine cracked barley -> en:fine-cracked-barley – percent_min: 0 – percent_max: 0.625

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by foodvisor
Last edit of product page on by scanada.
Product page also edited by anonymous-s7co2zv64u, kiliweb, magician, roboto-app, wolfgang8741, yuka.SEtvY0VKNWUvZDhYdjhFVjBrUFp5dFJ0N3JtSFVuNmJPdXhNSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkh6V8LBgmrjbQfRuGyJl9uqCaewZfd534nwb6s, yuka.sY2b0xO6T85zoF3NwEKvlmtdbNH4_yueDRPjsFyFlomcK5HTc_ws_KjUK6g, yuka.sY2b0xO6T85zoF3NwEKvlnJgDvTZuW34BRnmumaMzN6xKKL0SsxRzq78GKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page