Expert assessment

Performed by nutritionist Randi Austvik.

Carina Ottesen, nutritionist.

2016-01-2812:28 Tone-Lise Lyngeng

Barnehagebrødet bread Overall rating:

This is an extra grain bread with a large proportion of wholemeal and oats, which provides a high content of dietary fibre, which is important for the stomach to function well. This also makes the bread a source of protein and vitamins and minerals such as vitamin B1 (thiamine), iron, zinc and magnesium. The content of saturated fat is low and in line with the recommendations of the Norwegian health authorities. The canola oil that is used in the bread serves to add part of the polyunsaturated fatty acids that the body cannot produce itself. The salt content is low, which is important because many people currently receive twice as much as is recommended. There is no use of sifted flour or additives, which makes the bread suitable for those who wish or need to avoid them. The bread is child-friendly as all the whole grains being ground. The elderly and others who have trouble chewing will therefore also be able to eat it.

Degree of coarseness and fibre content:

Wholemeal flour and oatmeal make up 91.5% of the total amount of flour, and this puts the bread in the group of extra coarse bread where wholemeal flour, whole grains and bran are to be 75-100% of the total amount of flour. In the wholemeal flour, the shell of the grain is used, and this results in a high content of dietary fibre, which is important to keep the stomach functioning well in addition to saturating more and longer than bread baked with sifted flour. Fibre-rich foods usually have lower energy content than those that are poor in fibre, and this is important nowadays with excessive weight being a problem even among many children and young people.

Oats provide soluble fibre that is considered highly favourable for intestinal flora and the functioning of the intestine. Rye helps to give the bread a good taste and better shelf life.

Vitamins and minerals:

By using wholemeal flour, you reap the benefits of all the vitamins and minerals in the corn shell. Along with oats and seeds, this makes the bread a source of iron, magnesium, zinc and thiamine (vitamin B1). The main function of iron is transporting oxygen around the body while thiamine is necessary for the breakdown of glucose in the cells. Zinc is important for normal growth and development as well as for a sound immune system. Magnesium is necessary for growth, good muscle and nerve functions and plays a part in some biochemical processes and physiological functions.


Our body needs a supply of 2 fatty acids that it cannot produce itself, and these belong to a group of polyunsaturated fatty acids. These essential fatty acids are the starting point for some different fatty acids that the body produces itself, and they are required for normal growth, reproduction, the immune system and the transmission of nerve impulses. The Omega 3 fatty acids are part of the polyunsaturated fatty acids, and these are recommended among other things for preventing cardiovascular diseases and inflammatory conditions. Our bread is made with canola oil that contains a high proportion of unsaturated fatty acids, including Omega 3, and it is thus in line with the recommendations of the Norwegian health authorities with regard to decreasing intake of saturated fat and replacing it with unsaturated fats. Oats and seeds in the bread also provide unsaturated fats.


The bread is also a source of proteins. Protein is needed for growth and maintenance of all tissue in the body. Protein is made up of amino acids, and several of these cannot be produced by the body so they must be provided from the food we eat. Protein from corn has a lower content of some of the essential amino acids than animal protein, so you have to eat much corn to get enough. However, if you combine the grains and animal products such as meat, fish, milk or eggs, the food groups complement each other, and you get enough amino acids at lower intake levels. An example of this is bread with cheese, meat or fish meats, cereal with milk and oatmeal boiled in milk.


The bread contains 72 mg sodium per 100 grams and is therefore considered to belong to the group of foods that contain little salt. These days, we consume twice as much salt as we should as per what is considered to be good for our health, and high intake can increase blood pressure and the risk of cardiovascular diseases. Many kinds of bread contain much salt, and considering how we like to eat several meals a day with bread foods, this is a major source of salt. It is therefore important to find bread types having low salt content.

Food additives:

The bread does not contain additives and can thus be eaten by those who for various reasons wish or need to avoid them.

Nutritionist Randi Austvik

On Barnehagebrødet bread:

Carina Ottesen, nutritionist:

”Barnehagebrødet bread is a nutritious family bread stuffed with whole grain. It contains many different grains, resulting in a high content of proteins, healthy fats, vitamins and minerals. Along with whole grain, protein helps provide a prolonged feeling of satiety and is perfect for both kids and adults living active lives. The bread contains canola oil and is thus a good source of unsaturated fatty acids. The bread does not contain wheat flour and has low salt content.”