Gold Medal All-Purpose Flour
Summary
Gold Medal All-Purpose Flour is a processed product with a simple ingredient list that includes enriched wheat flour and essential vitamins like niacin, iron, and folic acid. While the added nutrients enhance its nutritional profile, the flour is bleached and processed, which limits its score. The absence of harmful additives or artificial ingredients is a positive aspect, but the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 7
Bleached wheat flourNeutral
Bleached wheat flour is a refined flour that has been chemically treated to improve texture and color. The bleaching process can reduce some nutrient content compared to whole wheat flour. It is commonly used in baking for its fine texture and light color.
Risks
The refining and bleaching process removes fiber and some nutrients, which may lead to a higher glycemic index.
Benefits
Provides a versatile base for baking and cooking, offering a consistent texture and appearance in baked goods.
NiacinGood
Niacin, also known as vitamin B3, is an essential nutrient that supports energy metabolism and DNA repair. It is often added to flour to enrich its nutritional profile. Niacin is important for maintaining healthy skin and nerves.
Benefits
Supports energy production and helps maintain healthy skin and nerves. It is essential for converting food into energy.
IronGood
Iron is a crucial mineral that is necessary for the production of hemoglobin, which carries oxygen in the blood. It is added to flour to prevent iron-deficiency anemia. Iron fortification helps meet daily nutritional needs, especially in populations at risk of deficiency.
Risks
Excessive iron intake can lead to toxicity, but this is rare from dietary sources alone.
Benefits
Essential for oxygen transport in the blood and supports overall energy levels. Helps prevent iron-deficiency anemia.
Thiamine mononitrateGood
Thiamine mononitrate is a synthetic form of vitamin B1, which is essential for carbohydrate metabolism and nerve function. It is added to flour to enhance its nutritional value. Thiamine is crucial for energy production and neurological health.
Benefits
Supports energy metabolism and is vital for nerve function. Helps convert carbohydrates into energy.
RiboflavinGood
Riboflavin, or vitamin B2, is an essential nutrient that plays a key role in energy production and cellular function. It is added to flour to improve its nutritional profile. Riboflavin is important for maintaining healthy skin and eyes.
Benefits
Supports energy production and is important for maintaining healthy skin and eyes. It helps in the metabolism of fats, drugs, and steroids.
EnzymesNeutral
Enzymes are proteins that act as catalysts in biochemical reactions, often used in flour to improve dough handling and baking performance. They are naturally occurring and can enhance the texture and volume of baked goods. Enzymes are typically inactivated during baking, leaving no active residue in the final product.
Benefits
Improve dough handling and baking performance, enhancing the texture and volume of baked goods.
Folic acidGood
Folic acid is a synthetic form of vitamin B9, essential for DNA synthesis and cell division. It is added to flour to prevent neural tube defects in developing fetuses. Folic acid fortification is crucial for women of childbearing age to support healthy pregnancy outcomes.
Benefits
Essential for DNA synthesis and cell division, and helps prevent neural tube defects during pregnancy.
Processing
Processed Foods
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