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Brown Rice Loaf - Ener-G - 16 oz

Brown Rice Loaf - Ener-G - 16 oz

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Barcode: 0075119145713 (EAN / EAN-13) 075119145713 (UPC / UPC-A)

Quantity: 16 oz

Brands: Ener-G

Brand owner: Ener-G Foods Inc

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

Labels, certifications, awards: No gluten, Vegetarian, Vegan

Stores: Whole Foods

Countries where sold: United States

Matching with your preferences

Health

Ingredients

21 ingredients

Filtered water, rice flour, brown rice flour, tapioca starch, high oleic safflower oil, pear juice concentrate, yeast, modified cellulose, cellulose gum, orange citrus fiber, baking powder (glucono delta lactone, calcium carbonate & magnesium carbonate), enriched with thiamin (vitamin b1), riboflavin (vitamin b2), niacin, iron, folic acid.

Food processing

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

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose
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

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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: High-oleic-safflower-oil, Modified-cellulose, Orange-citrus-fiber
Some ingredients could not be recognized.
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Vegan
No non-vegan ingredients

Unrecognized ingredients: High-oleic-safflower-oil, Modified-cellulose, Orange-citrus-fiber, Thiamin, Thiamin, Iron, Folic acid
Some ingredients could not be recognized.
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: High-oleic-safflower-oil, Modified-cellulose, Orange-citrus-fiber, Thiamin, Thiamin, Iron, Folic acid
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Filtered water, rice flour, brown rice flour, tapioca starch, high oleic safflower oil, pear juice concentrate, yeast, modified cellulose, cellulose gum, orange citrus fiber, baking powder (glucono delta lactone, calcium carbonate, magnesium carbonate), with thiamin (vitamin b1), riboflavin (vitamin b2), niacin, iron, folic acid
Filtered water -> en:filtered-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.25 - percent_max: 100

rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 50

brown rice flour -> en:brown-rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 33.3333333333333

tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25

high oleic safflower oil -> en:high-oleic-safflower-oil - percent_min: 0 - percent_max: 20

pear juice concentrate -> en:pear-juice-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

modified cellulose -> en:modified-cellulose - percent_min: 0 - percent_max: 12.5

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

orange citrus fiber -> en:orange-citrus-fiber - percent_min: 0 - percent_max: 10

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 9.09090909090909

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455

magnesium carbonate -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303

with thiamin -> en:thiamin - percent_min: 0 - percent_max: 8.33333333333333

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 8.33333333333333

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714

iron -> en:iron - percent_min: 0 - percent_max: 6.66666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 6.25

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 1 / 5 (value: 2.63, rounded value: 2.63)

Fiber: 2 / 5 (value: 2.6, rounded value: 2.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.46484375, rounded value: 1.5)

Negative points: 5

Energy: 3 / 10 (value: 1322, rounded value: 1322)

Sugars: 1 / 10 (value: 5.26, rounded value: 5.26)

Saturated fat: 1 / 10 (value: 1.32, rounded value: 1.3)

Sodium: 0 / 10 (value: 26, rounded value: 26)

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

Nutritional score: (5 - 3)

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

Nutrient levels
- Fat in moderate quantity (15.8%)
  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 (1.32%)
  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 moderate quantity (5.26%)
  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 low quantity (0.065%)
  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 (38 g))	Compared to: Breads
Energy	1,322 kj (316 kcal)	502 kj (120 kcal)	+17%
Fat	15.79 g	6 g	+291%
Saturated fat	1.32 g	0.502 g	+266%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Salt	0.065 g	0.025 g	-94%
Carbohydrates	42.11 g	16 g	-15%
Fiber	2.6 g	0.988 g	-20%
Sugars	5.26 g	2 g	+12%
Proteins	2.63 g	0.999 g	-71%
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)	0.179 mg	0.068 mg	-39%
Calcium	0 mg	0 mg	-100%
Iron	1.89 mg	0.718 mg	-27%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.465 %	1.465 %

Serving size: 1 SLICE (38 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Origins of ingredients
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Data sources

Product added on March 9, 2017, 2:42:33 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 8:42:41 PM CEST by org-database-usda.
Product page also edited by bredowmax, roboto-app.

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Brown Rice Loaf - Ener-G - 16 oz