Mountain Oat Bread
Processing Score
11.3Ultra-Processed
02.55.08.010+
Nutrition Score
6.5/10Good
The processing score reflects 30 ingredients, including artificial colors, preservatives and enriched flour or grain. No nutrient exceeds our high thresholds.
Nutrition Highlights
Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source
Data Updated
Oct 18, 2026
UPC
041163975835
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Nutrition Facts
Serving size40 g
Amount per serving
Calories
100
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 200mg
9%
Total Carbohydrate 19g
7%
Dietary Fiber 1g
4%
Total Sugars 2g
Protein 3g
Calcium 100mg
8%
Iron 1.1mg
6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
19 listed · 4 flagged for reviewENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, OAT FLAKES, BROWN SUGAR, YEAST, VITAL WHEAT GLUTEN, BARLEY FLAKES, CRUSHED WHEAT, RYE MEAL, HONEY, RAISIN JUICE CONCENTRATE, VEGETABLE OIL (CANOLA AND/OR SOY), SALT, YEAST NUTRIENT (AMMONIUM SULFATE), DOUGH CONDITIONERS (MONO-DIGLY-CERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, AZODICARBONAMIDE, MONOCALCIUM PHOSPHATE), CALCIUM PROPIONATE (MOLD INHIBITOR), CALCIUM SULFATE (SOURCE OF CALCIUM)ENZYMES, NONFAT DRY MILK, SOY FLOUR.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
What These Ingredients Tell Us
We group Mountain Oat Bread's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Other AdditivesUPF marker
In this product: Dough Conditioners (Mono-Digly-Cerides, Sodium Stearoyl Lactylate, Ascorbic Acid, Azodicarbonamide, Monocalcium Phosphate).
Miscellaneous additives generally indicate processing.
- Sugars & Natural SweetenersProcessing indicator
In this product: Brown Sugar, Honey.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
- Industrial FermentationProcessing indicator
In this product: Yeast, Yeast Nutrient (Ammonium Sulfate).
Industrial fermentation for additive production.
- Vegetable OilsProcessing indicator
In this product: Vegetable Oil (Canola And/Or Soy).
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- Natural PreservativesProcessing indicator
In this product: Calcium Propionate (Mold Inhibitor).
Natural sources but industrial application.
- MineralsProcessing indicator
In this product: Calcium Sulfate (Source Of Calcium)Enzymes.
Added minerals often compensate for processing.
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This product lists milk, wheat and soy in its ingredients. Ketzal, our iPhone app, tracks these and other allergens and ingredients on your Avoid List. Download Ketzal to set up your own Avoid List and get an alert when a product you scan contains something on it.
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Less Processed Alternatives
Same category, with lower Processing Scores.
Almojabana Cheese Bun, Almojabana Cheese
Mountain Delight
1.03.5
Less processed (Minimally Processed)
Authentic Ethiopian Flat Bread
1.06.0
Less processed (Minimally Processed)
Cassava Bread
Tropi Sol
1.0
Less processed (Minimally Processed)
Cassava Flatbread
La Fe
1.07.0
Less processed (Minimally Processed), higher nutrition score
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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