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Key food, seedless rye, european hearth bread

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Barcode: 0073296275049 (EAN / EAN-13) 073296275049 (UPC / UPC-A)

Brands: Key Food, Key Food Stores Co-Operative Inc.

Brand owner: Key Food Stores Co-Operative, Inc.

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

Countries where sold: United States

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Health

Ingredients

40 ingredients

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate riboflavin, folic acid), water, white rye flour, degerminated yellow corn meal. high fructose corn syrup, yeast, contains 2% or less of the following. salt, soybean oil, ground caraway seeds, rye flours yellow corn flour, calcium propionate and sodium propionate (preservatives), mono and diglycerides, acetic malic acid, ammonium sulfate, monocalcium phosphate, ethoxylated mono and diglycerides, lactic acid, caramel color, calcium carbonate, polysorbate 60, calcium sulfate, ascorbic acid (dough conditioner), microcrystalline cellulose, natural and artificial flavors, azodicarbonamide, enzymes, propionic acid, sodium chloride, phosphoric acid, magnesium stearate.

Allergens: Gluten

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E150c - Ammonia caramel

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E460 - Cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E150c - Ammonia caramel

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

E280 - Propionic acid

Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
Source: Wikipedia

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E435 - Polyoxyethylene sorbitan monostearate

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460i - Microcrystalline cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E517 - Ammonium sulphate

Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
Source: Wikipedia

E572 - Magnesium stearate

Magnesium stearate: Magnesium stearate is the chemical compound with the formula Mg-C18H35O2-2. It is a soap, consisting of salt containing two equivalents of stearate -the anion of stearic acid- and one magnesium cation -Mg2+-. Magnesium stearate is a white, water-insoluble powder. Its applications exploit its softness, insolubility in many solvents, and low toxicity. It is used as a release agent and as a component or lubricant in the production of pharmaceuticals and cosmetics.
Source: Wikipedia

E927 - Azodicarbonamide and Carbamide

E927a - Azodicarbonamide

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471

Vegan status unknown
Unrecognized ingredients: Reduced iron, Thiamin-mononitrate-riboflavin, Folic acid, White-rye-flour, Degerminated-yellow-corn-meal, Contains-2-and-less-of-the-following, Rye-flours-yellow-corn-flour, Acetic-malic-acid, Ethoxylated-mono-and-diglycerides, Sodium chloride
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin-mononitrate-riboflavin, Folic acid, White-rye-flour, Degerminated-yellow-corn-meal, Contains-2-and-less-of-the-following, Rye-flours-yellow-corn-flour, Acetic-malic-acid, Ethoxylated-mono-and-diglycerides, Sodium chloride
Some ingredients could not be recognized.
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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate riboflavin, folic acid), water, white rye flour, degerminated yellow corn meal, high fructose corn syrup, yeast, contains 2% and less of the following, salt, soybean oil, caraway seeds, rye flours yellow corn flour, calcium propionate, sodium propionate (preservatives), mono- and diglycerides, acetic malic acid, ammonium sulfate, monocalcium phosphate, ethoxylated mono- and diglycerides, lactic acid, caramel color, calcium carbonate, polysorbate 60, calcium sulfate, ascorbic acid (dough conditioner), microcrystalline cellulose, natural and artificial flavors, azodicarbonamide, enzymes, propionic acid, sodium chloride, phosphoric acid, magnesium stearate
flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.125 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.520833333333333 - percent_max: 100

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25

thiamin mononitrate riboflavin -> en:thiamin-mononitrate-riboflavin - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

white rye flour -> en:white-rye-flour - percent_min: 0 - percent_max: 33.3333333333333

degerminated yellow corn meal -> en:degerminated-yellow-corn-meal - percent_min: 0 - percent_max: 25

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 20

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 14.2857142857143

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9525

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.9525

caraway seeds -> en:caraway-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11064 - percent_min: 0 - percent_max: 1.9525

rye flours yellow corn flour -> en:rye-flours-yellow-corn-flour - percent_min: 0 - percent_max: 1.9525

calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

preservatives -> en:preservative - percent_min: 0 - percent_max: 1.9525

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9525

acetic malic acid -> en:acetic-malic-acid - percent_min: 0 - percent_max: 1.9525

ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

ethoxylated mono- and diglycerides -> en:ethoxylated-mono-and-diglycerides - percent_min: 0 - percent_max: 1.9525

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9525

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9525

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.9525

microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9525

azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9525

propionic acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

sodium chloride -> en:sodium-chloride - percent_min: 0 - percent_max: 1.9525

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9525

magnesium stearate -> en:e572 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9525

Nutrition

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
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 5 / 5 (value: 9.38, rounded value: 9.38)

Fiber: 3 / 5 (value: 3.1, rounded value: 3.1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 11

Energy: 3 / 10 (value: 1176, rounded value: 1176)

Sugars: 0 / 10 (value: 3.12, rounded value: 3.12)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 8 / 10 (value: 781, rounded value: 781)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (11 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (3.12%)
  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
- Saturated fat in low quantity (0%)
  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
- Sugars in low quantity (3.12%)
  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
- Salt in high quantity (1.95%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 SLICE, PER CONTAINER (32 g))	Compared to: Breads
Energy	1,176 kj (281 kcal)	376 kj (89 kcal)	-5%
Fat	3.12 g	0.998 g	-39%
Saturated fat	0 g	0 g	-100%
Monounsaturated fat	0 g	0 g	-100%
Polyunsaturated fat	1.56 g	0.499 g	+49%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Carbohydrates	56.25 g	18 g	+10%
Sugars	3.12 g	0.998 g	-17%
Fiber	3.1 g	0.992 g	-26%
Proteins	9.38 g	3 g	+1%
Salt	1.952 g	0.625 g	+57%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Vitamin B1 (Thiamin)	0 mg	0 mg	-100%
Vitamin B2 (Riboflavin)	0.212 mg	0.068 mg	-27%
Vitamin B3/PP (Niacin)	3.75 mg	1.2 mg	-1%
Calcium	125 mg	40 mg	+65%
Iron	3.38 mg	1.08 mg	+30%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 SLICE, PER CONTAINER (32 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on March 10, 2017, 11:40:25 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 11:39:53 AM CEST by org-database-usda.

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Key food, seedless rye, european hearth bread