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Sentella Senćansko Pšenično Belo Brasno Tip 500

Senćansko Pšenično Belo Brasno Tip 500

100Clean

Ingredients · 1

GoodCautionAvoid

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Common questions

Is Sentella Senćansko Pšenično Belo Brasno Tip 500 healthy?

Sentella Senćansko Pšenično Belo Brasno Tip 500 scores 100/100 on Tallow — our clean band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Sentella Senćansko Pšenično Belo Brasno Tip 500?

Sentella Senćansko Pšenično Belo Brasno Tip 500 lists 1 ingredient, starting with Wheat Flour. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Sentella Senćansko Pšenično Belo Brasno Tip 500 contain seed oils?

No. Nothing in Sentella Senćansko Pšenično Belo Brasno Tip 500’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Sentella Senćansko Pšenično Belo Brasno Tip 500?

Sentella Senćansko Pšenično Belo Brasno Tip 500 is NOVA group 1: unprocessed or minimally processed. NOVA runs 1 to 4, where 1 is whole food and 4 is ultra-processed.

How does Sentella Senćansko Pšenično Belo Brasno Tip 500 compare to other bread?

At 100/100 Sentella Senćansko Pšenično Belo Brasno Tip 500 sits in our top band, among the better bread we have scored.

Is Sentella Senćansko Pšenično Belo Brasno Tip 500 organic?

Sentella Senćansko Pšenično Belo Brasno Tip 500 is not certified organic in our data.

Has Sentella Senćansko Pšenično Belo Brasno Tip 500 been lab tested?

Not yet. No independent lab has published results for Sentella Senćansko Pšenično Belo Brasno Tip 500, so its score is based on its ingredient list, processing and packaging alone.

Full methodology: how we score products.

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