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Nature's Own Perfectly Crafted Thick Sliced Soft Rye Bread
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Nature's Own Perfectly Crafted Thick Sliced Soft Rye Bread

22 oz

Good out of 100 High confidence
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 67

Nature's Own Perfectly Crafted Thick Sliced Soft Rye Bread scores 67 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Salt 1.6 g / 100 g: High in salt. Strong
  3. Wheat gluten: An ingredient typical of ultra-processed foods (NOVA group 4). Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better sliced bread

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Perfectly Crafted Thick Sliced Soft Rye Bread

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [9]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−29.5

Nutrition per 100 g

  • Salt 1.6 g / 100 g
    Strong High in salt. [10]
  • Energy 262 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 9.5 g / 100 g
    Info A good source of protein. [2]
subtotal−4
TOTAL 67Good

100 − 33.5 = 66.5 → 67

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]

GTIN 00072250025355 · 2026-02-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy262 kcal
Fat3.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates50 g
Sugars2.4 g
Added sugars2.4 g
Fiber2.4 g
Protein9.5 g
Salt1.6 g

Serving: 1 Slice (42g/1.5oz)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE FLOUR, YEAST, WHEAT GLUTEN, SUGAR, SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, WHOLE CARAWAY SEEDS, CULTURED WHEAT FLOUR, LACTIC ACID, VINEGAR, GROUND CARAWAY, SUNFLOWER LECITHIN, MONOCALCIUM PHOSPHATE, 674-030722 ENZYMES, ASCORBIC ACID, SOY LECITHIN. CONTAINS: WHEAT, SOY.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest breads in the US

More from Nature's Own

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  6. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  7. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  8. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk