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ProductsBreads & Buns

RALEY'S, FRENCH BREAD SOURDOUGH

Raley's

Computed from the published ingredients and nutrition

35

Highly processed

  1. Processing level 4−30Made through many industrial steps
  2. 6 additives−24Named additives
  3. 24 ingredients−8More than 10 costs points
Why points were deducted

Where −65 came off

  1. Nutrition per 100g−3Sodium −3

per 100g Scoring criteria ›

At a glance

  • Processing level 4 · Made through many industrial steps−30
  • 6 additives · Named additives−24
  • 24 ingredients · More than 10 costs points−8
  • Nutrition per 100g · Sodium −3−3
  • Sugars 0g · Saturated fat 0g · Trans fat 0gNo points deducted within the criteria
Per 100 gServing 60g Medium energy density

Nutrition

All nutrients

Where the calories come from 233kcal

Carbs 79%Protein 15%Fat 6%

ItemsAmount% of dailyCategory medianDifference
Fat1.7 g3%
Carbs45 g14%
Fiber0 g0%
Calcium33 mg5%
Iron3 mg25%
Cholesterol0 mg0%
Trans fat0 g

Ingredients and additives

24 ingredients

ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, IRON, NIACIN, RIBOFLAVIN, THIAMINE MONONITRATE, FOLIC ACID), WATER, YEAST, WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), CORNSTARCH, SALT, DATEM, CORN FLOUR, COATED FUMARIC ACID (FUMARIC ACID, HYDROGENATED SOYBEAN OIL), ACETIC ACID, WHEAT GLUTEN, LACTIC ACID, CALCIUM SULFATE, GUAR GUM, AMMONIUM SULFATE, MONOGLYCERIDES, ASCORBIC ACID, SILICON DIOXIDE CANOLA OIL, ENZYME, SOYBEAN OIL, HYDROLYZED WHEAT GLUTEN, L-CYSTEINE, AZODICARBONAMIDE (ADA), POTASSIUM IODATE.

6 additives

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More to see

Source · manufacture · label

Label

USDA FoodData Central · US-FDC-2055339

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