Rye and other bread under the label "Rinkis sveikiau" consist of:
• no more than 7 g / 100 g of fat;
• no more than 5 g / 100 g of sugar;
• not less than 5 g / 100 g of fibrous matter;
• no more than 1.2 g / 100 g of salt;
• at least 30%. of whole grains;
• at least 30%. grain - rye;
• gluten-free bread contains at least 10% of dry whole grains.