At a glance
Summary
This sourdough bread is made with enriched wheat flour and a few additional ingredients, which contributes to its processed nature. While it lacks harmful additives like artificial colors or high-fructose corn syrup, the use of enriched flour and the presence of added salt indicate a moderate level of processing. The ingredient list is relatively short and free from major red flags, but the processing level prevents it from achieving a higher score.
Key ingredients 10
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for energy metabolism and supports healthy skin and nerve function.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds flavor, it is used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and aids in the fermentation process of bread.
Reduced IronNeutral
Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a common fortification in processed grains. While it helps meet daily iron needs, it is less bioavailable than iron from animal sources.
Risks
Excessive intake can lead to iron overload, but this is rare from dietary sources alone.
Benefits
Helps prevent iron deficiency anemia by contributing to daily iron intake.
Thiamine MononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports carbohydrate metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is especially important during pregnancy to prevent neural tube defects. While beneficial, excessive intake from supplements can mask vitamin B12 deficiency.
Risks
Excessive intake from supplements can mask vitamin B12 deficiency.
Benefits
Essential for DNA synthesis and cell division, particularly important during pregnancy.
WaterNeutral
Water is a fundamental ingredient in bread-making, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and texture. As a basic ingredient, it has no nutritional value but is crucial for the baking process.
Benefits
Essential for dough consistency and gluten development in bread-making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast fermentation. It is a common ingredient in baking, but excessive consumption can lead to health issues like hypertension. In moderation, it is essential for flavor and dough structure.
Risks
Excessive consumption can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and controls yeast fermentation in bread.
Enriched Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to fortification.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause blood sugar spikes and lacks fiber, which is important for digestive health.
Benefits
Provides carbohydrates for energy and is a key component in bread structure.
Processing
Processed Foods
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