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Sweet oat - Sola Bread

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Sweet oat - Sola Bread

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Barcode: 0851921006462 (EAN / EAN-13) 851921006462 (UPC / UPC-A)

Brands: Sola Bread

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    34 ingredients

    WATER, RESISTANT WHEAT STARCH, WHEAT GLUTEN, OLIVE POMACE OIL, PARTIALLY DEFATTED SOY FLOUR, WHEAT PROTEIN ISOLATE, YEAST, ERYTHRITOL, CULTURED WHEAT FLOUR BLEND (WHEAT FLOUR, CULTURED WHEAT FLOUR), INULIN, NATURAL FLAVORS, ROLLED OATS, SALT, OAT FIBER, CITRUS FIBER, FLAX SEED FIBER, WHEAT FLOUR, VEGETABLE FIBER BLEND (PEA FIBER, POTATO FIBER, POTATO DEXTRIN, PSYLLIUM HUSK FIBER, BAMBOO FIBER, FLAX SEED FIBER), GUAR GUM, CITRIC ACID, ENZYMES, ASCORBIC ACID (VITAMIN C), MONK FRUIT EXTRACT, STEVIOL GLYCOSIDES. CONTAINS: SOY, WHEAT. MADE IN A FACILITY THAT PROCESSES SESAME SEEDS.
    Allergens: Gluten, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E412 - Guar gum
    • Additive: E960 - Steviol glycosides
    • Additive: E968 - Erythritol
    • Ingredient: Flavouring
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

  • E968 - Erythritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Resistant-wheat-starch, Cultured-wheat-flour-blend, Cultured-wheat-flour, Vegetable-fiber-blend, Psyllium-husk-fiber, Monk-fruit-extract, Made-in-a-facility-that-processes-sesame-seeds

    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: Resistant-wheat-starch, Cultured-wheat-flour-blend, Cultured-wheat-flour, Vegetable-fiber-blend, Psyllium-husk-fiber, Vitamin C, Monk-fruit-extract, Made-in-a-facility-that-processes-sesame-seeds

    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: Resistant-wheat-starch, Cultured-wheat-flour-blend, Cultured-wheat-flour, Vegetable-fiber-blend, Psyllium-husk-fiber, Vitamin C, Monk-fruit-extract, Made-in-a-facility-that-processes-sesame-seeds

    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: WATER, RESISTANT WHEAT STARCH, WHEAT GLUTEN, OLIVE POMACE OIL, SOY FLOUR, WHEAT PROTEIN ISOLATE, YEAST, ERYTHRITOL, CULTURED WHEAT FLOUR BLEND (WHEAT FLOUR, CULTURED WHEAT FLOUR), INULIN, NATURAL FLAVORS, ROLLED OATS, SALT, OAT FIBER, CITRUS FIBER, FLAX SEED FIBER, WHEAT FLOUR, VEGETABLE FIBER BLEND (PEA FIBER, POTATO FIBER, POTATO DEXTRIN, PSYLLIUM HUSK FIBER, BAMBOO FIBER, FLAX SEED FIBER), GUAR GUM, CITRIC ACID, ENZYMES, ASCORBIC ACID (VITAMIN C), MONK FRUIT EXTRACT, STEVIOL GLYCOSIDES, MADE IN A FACILITY THAT PROCESSES SESAME SEEDS
    1. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 100
    2. RESISTANT WHEAT STARCH -> en:resistant-wheat-starch - percent_min: 0 - percent_max: 50
    3. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. OLIVE POMACE OIL -> en:olive-pomace-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 25
    5. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 20
    6. WHEAT PROTEIN ISOLATE -> en:wheat-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. ERYTHRITOL -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. CULTURED WHEAT FLOUR BLEND -> en:cultured-wheat-flour-blend - percent_min: 0 - percent_max: 11.1111111111111
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 11.1111111111111
      2. CULTURED WHEAT FLOUR -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 5.55555555555556
    10. INULIN -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. ROLLED OATS -> en:oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 0 - percent_max: 5
    13. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    14. OAT FIBER -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. CITRUS FIBER -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. FLAX SEED FIBER -> en:flax-seed-fiber - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0 - percent_max: 5
    17. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
    18. VEGETABLE FIBER BLEND -> en:vegetable-fiber-blend - percent_min: 0 - percent_max: 5
      1. PEA FIBER -> en:pea-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. POTATO FIBER -> en:potato-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. POTATO DEXTRIN -> en:potato-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. PSYLLIUM HUSK FIBER -> en:psyllium-husk-fiber - percent_min: 0 - percent_max: 1.25
      5. BAMBOO FIBER -> en:bamboo-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. FLAX SEED FIBER -> en:flax-seed-fiber - vegan: yes - vegetarian: yes - ciqual_food_code: 15034 - percent_min: 0 - percent_max: 0.833333333333333
    19. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    20. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. ASCORBIC ACID -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      1. VITAMIN C -> en:vitamin-c - percent_min: 0 - percent_max: 4.54545454545455
    23. MONK FRUIT EXTRACT -> en:monk-fruit-extract - percent_min: 0 - percent_max: 4.34782608695652
    24. STEVIOL GLYCOSIDES -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. MADE IN A FACILITY THAT PROCESSES SESAME SEEDS -> en:made-in-a-facility-that-processes-sesame-seeds - percent_min: 0 - percent_max: 4

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (28g)
    Energy 598 kj
    (142 kcal)     		167 kj
    (40 kcal)
    Fat 4 g 1.12 g
    Saturated fat 0.5 g 0.14 g
    Salt 431.8 g 121 g
    Carbohydrates 9 g 2.52 g
    Fiber 5 g 1.4 g
    Sugars 1 g 0.28 g
    Proteins 14.286 g 4 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
Serving size: 28g

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Data sources

Product added on by waistline-app
Last edit of product page on by maldan.
Product page also edited by averment, kiliweb, openfoodfacts-contributors, waistline.66c912f3-4811-4042-9596-9ebf0481559e.

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