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Brown Bread - Harvest Gold - 50 g

Brown Bread - Harvest Gold - 50 g

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Barcode: 8906020460959 (EAN / EAN-13)

Quantity: 50 g

Brands: Harvest Gold

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

Labels, certifications, awards: Vegetarian, Green Dot India

Countries where sold: India

Matching with your preferences

Health

Ingredients

25 ingredients

Whole Wheat Flour (Atta) (32.7%), Refined Wheat Flour (Maida) (27.3%), Yeast, Sugar, Gluten, Wheat Bran, lodized Salt, Edible Vegetable Oil (Refined Palmolein Oil), Preservatives (282, 200), Emulsifier (472e), Acidity Regulators (3410), 270, 297), Flour Treatment Agents (1100, 1104 & 1102), Antioxidant (300).

Allergens: Gluten

Food processing

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

Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Ingredient: Emulsifier

Ingredient: Gluten
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

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E1102 - Glucose oxidase

Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
Source: Wikipedia

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

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

E297 - Fumaric acid

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
Source: Wikipedia

E300 - Ascorbic acid

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Refined palmolein oil

Vegan status unknown
Unrecognized ingredients: Atta, Lodized-salt, 282, 200, 472e, 3410, 270, 297, 1100, 1104-and-1102, 300
Some ingredients could not be recognized.
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Atta, Lodized-salt, 282, 200, 472e, 3410, 270, 297, 1100, 1104-and-1102, 300
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:

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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
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: Whole Wheat Flour (Atta), Refined Wheat Flour (Maida), Yeast, Sugar, Gluten, Wheat Bran, lodized Salt, Edible Vegetable Oil (Refined Palmolein Oil), Preservatives (282, 200), Emulsifier (472e), Acidity Regulators (3410), 270, 297, Flour Treatment Agents (1100, 1104 and 1102), Antioxidant (300)
Whole Wheat Flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.66666666666667 - percent_max: 100

Atta -> en:atta - percent_min: 6.66666666666667 - percent_max: 100

Refined Wheat Flour -> en:refined-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Maida -> en:refined-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25

Gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Wheat Bran -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 16.6666666666667

lodized Salt -> en:lodized-salt - percent_min: 0 - percent_max: 14.2857142857143

Edible Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

Refined Palmolein Oil -> en:refined-palmolein-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.5

Preservatives -> en:preservative - percent_min: 0 - percent_max: 11.1111111111111

282 -> en:282 - percent_min: 0 - percent_max: 11.1111111111111

200 -> en:200 - percent_min: 0 - percent_max: 5.55555555555556

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 10

472e -> en:472e - percent_min: 0 - percent_max: 10

Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 9.09090909090909

3410 -> en:3410 - percent_min: 0 - percent_max: 9.09090909090909

270 -> en:270 - percent_min: 0 - percent_max: 8.33333333333333

297 -> en:297 - percent_min: 0 - percent_max: 7.69230769230769

Flour Treatment Agents -> en:flour-treatment-agent - percent_min: 0 - percent_max: 7.14285714285714

1100 -> en:1100 - percent_min: 0 - percent_max: 7.14285714285714

1104 and 1102 -> en:1104-and-1102 - percent_min: 0 - percent_max: 3.57142857142857

Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 6.66666666666667

300 -> en:300 - percent_min: 0 - percent_max: 6.66666666666667

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

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Nutrient levels
- Fat in low quantity (2.06%)
  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 (0.34%)
  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
- Salt in moderate quantity (1.09%)
  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	Compared to: Breads
Energy	1,029 kj (246 kcal)	-11%
Fat	2.06 g	-34%
Saturated fat	0.34 g	-76%
Carbohydrates	47.78 g	-11%
Sugars	?
Added sugars	2.49 g	-46%
Fiber	6.2 g	+78%
Proteins	3.9 g	-50%
Salt	1.092 g	+7%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on October 17, 2023, 5:30:31 AM CEST by smoothie-app
Last edit of product page on December 4, 2023, 3:30:29 PM CET by krishanti.
Product page also edited by mariacastiel.

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Brown Bread - Harvest Gold - 50 g