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Sliced Marble Rye Bread

Processing Score
6.8Highly Processed
Nutrition Score
6.5/10Good

The processing score reflects 13 ingredients, including preservatives and enriched flour or grain. The nutrition score reflects high sodium.

Nutrition Highlights

Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source

Nutrient Alerts

High Sodium
Paramount Bakeries Sliced Marble Rye Bread
Data Updated
Oct 18, 2026
UPC
0072659207093
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Nutrition Facts
Serving size32 g
Amount per serving
Calories
70
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 260mg
11%
Total Carbohydrate 17g
6%
Dietary Fiber <1g
4%
Total Sugars 0g
Protein 3g
Calcium 0mg
0%
Iron 0mg
0%

* 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

10 listed · 3 flagged for review

ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMIN MONONITRATE & RIBOFLAVIN), RYE FLOUR, WATER, SALT, YEAST, CORN MEAL, GROUND CARAWAY, CALCIUM PROPIONATE, CARAMEL COLOR, ENZYME.

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 Sliced Marble Rye 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.

Industrial EnzymesUPF marker

In this product: Enzyme.

Industrial enzyme use indicates significant processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Industrial FermentationProcessing indicator

In this product: Yeast.

Industrial fermentation for additive production.

Natural PreservativesProcessing indicator

In this product: Calcium Propionate.

Natural sources but industrial application.

Natural ColorsProcessing indicator

In this product: Caramel Color.

Natural sources but still indicate processing.

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