12 Tahıllı Tam Buğdaylı Ekmek
96
Nutrition Score
Nutritious

12 Tahıllı Tam Buğdaylı Ekmek

8696292000174
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
89
Hazard Score
Healthy
92
Mirella Index
Gourmet
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Whole Wheat Flour
WholeWheatFlour  ·  No known concerns
Contains cereals containing gluten
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Rye
RyeFlour  ·  No known concerns
Contains cereals containing gluten
Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.
Oats
Oats  ·  No known concerns
Contains cereals containing gluten
Whole grain cereal rich in soluble fibre (beta-glucan).
Sunflower Seeds
SunflowerSeed  ·  No known concerns
Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.
Corn Flour
Cornflour  ·  No known concerns
Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.
Flaxseed
Flaxseed  ·  No known concerns
Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.
Millet
Millet  ·  No known concerns
Small, gluten-free cereal grain cooked like rice or ground into flour, a staple in parts of Africa and Asia.
Poppy Seeds
PoppySeed  ·  No known concerns
Tiny, crunchy seeds from the poppy plant, used in baking and as a topping for breads and pastries.
Black Cumin (Nigella Seed)
BlackCumin  ·  No known concerns
Nigella sativa seed used as a spice/seasoning, commonly on breads and crackers.
Gluten
GlutenIng  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Contains cereals containing gluten
Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.
Sourdough Starter
SourdoughStarter  ·  No known concerns
Live fermentation culture of wild yeast + lactobacilli used to leaven bread.
Rice Flour
RiceFlour  ·  No known concerns
Flour milled from rice grains; common gluten-free cereal flour.
Lentil Flour
LentilFlour  ·  No known concerns
Flour milled from dried lentils; gluten-free legume flour used in chips and crackers.
Chickpea Flour
ChickpeaFlour  ·  No known concerns
Flour ground from dried chickpeas, used in flatbreads, batters, and as a gluten-free alternative to wheat flour.
Rye Malt (Malted Rye Flour)
RyeMalt  ·  No known concerns
Contains cereals containing gluten
Flour milled from malted (germinated) rye; contributes enzymes, colour and flavour to baked goods.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
Cumin
Cumin  ·  No known concerns
Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.
Ascorbic Acid (Vitamin C)
E300  ·  No known concerns
Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.
Calcium Propionate
E282  ·  −2 pts
Moderate health concern Source: FDA
Antifungal preservative used in sliced breads. May cause behavioral changes or migraines in sensitive children.
Sorbic Acid
E200  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Naturally occurring preservative used in cheeses, wines and baked goods. Generally considered safe.
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