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Wholewheat Crispbread

Wholewheat Crispbread

Bakers · 250 g

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Qualyy score

38out of 100
Poor

Best in moderation: a treat to limit.

Low reliability
NOVA 4 : Ultra-processed
See the score breakdown
Nutritional quality27.5 / 55
Missing data: half the points are counted
Additives1 / 18
5 additives, 1 high-risk
Processing0 / 7
NOVA 4 · Ultra-processed
Environmental impact5 / 10
Missing data: half the points are counted
Organic label0 / 6
Not organic
Palm oil4 / 4
No palm oil

A high-risk additive caps the score at 49; without nutrition facts, it is capped at 60. How Qualyy rates

Upsides and downsides

Downsides

Additives
3 additives to avoid5
Processing
Ultra-processedNOVA 4
per 100 g

Upsides

No upsides found.

5 additives

E223 · Disulfite de sodiumHigh risk

Réactions allergiques sévères

E341 · Phosphate de calciumModerate risk

Excès phosphore

E450I · DiphosphatesModerate risk

Excès phosphore, risque rénal et cardiaque

E322I · LécithinesNo risk

Émulsifiant naturel (soja/tournesol)

E500II · Carbonates de sodiumNo risk

Bicarbonate, levure chimique sûre

Risk level based on published scientific opinions (EFSA, IARC…). It does not replace advice from a health professional.

Ingredients

Wholewheat Flour (63%) (Gluten), Wheat Flour (Gluten), Hydrogenated Vegetable Oil (Palm Fruit), Butter (Milk), Golden Syrup, Glucose Syrup, Preservative (Sodium Metabisulphite), Whey Powder (Milk), Salt, Malt Extract (Barley (Gluten)), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Yeast (Soya), Emulsifier (Sunflower Lecithin, Rice Flour, Anti-caking agent (E341)), Proteolytic Enzyme.

Nutrition facts

per 100 g

Energy–
Fat–
of which saturates–
Carbohydrates–
of which sugars–
Fibre–
Protein–
Salt–

Better alternatives

Rated higher, in the same category

Data from Open Food Facts · barcode 6001056414326 · something wrong on this page? fix it