At a glance
Summary
This product is a minimally processed flour with a simple ingredient list, primarily consisting of unbleached wheat flour and essential vitamins and minerals. The absence of harmful additives or seed oils contributes to its high score. Its processing level is low, maintaining the nutritional integrity of the wheat.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Aids in energy production and supports cellular function.
Unbleached wheat flourNeutral
Unbleached wheat flour is a staple ingredient in baking, providing structure and texture. It is minimally processed compared to bleached flour, retaining more nutrients. However, it lacks the nutritional density of whole grain flours.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides carbohydrates for energy and some protein, though not as nutrient-dense as whole grain options.
IronNeutral
Iron is an essential mineral added to flour to prevent anemia and support oxygen transport in the blood. Enrichment with iron is common to address potential deficiencies in diets reliant on refined grains. However, non-heme iron from plant sources is less readily absorbed than heme iron from animal sources.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from flour consumption alone.
Benefits
Essential for oxygen transport in the blood and preventing iron-deficiency anemia.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify flour, supporting energy production and nerve function. It is added to prevent deficiencies that can occur with diets high in refined grains. The fortification process ensures adequate intake in populations consuming processed foods.
Benefits
Supports energy production and nerve function, preventing thiamin deficiency.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to flour to prevent neural tube defects and support DNA synthesis. Enrichment with folic acid is crucial for women of childbearing age. It is well-absorbed and effective in preventing folate deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from flour consumption alone.
Benefits
Prevents neural tube defects and supports DNA synthesis.
EnzymeNeutral
Enzymes are added to flour to improve dough handling and baking performance. They are typically derived from natural sources and used in small amounts. Enzymes enhance the texture and volume of baked goods without significant health impacts.
Benefits
Improves dough handling and baking performance, enhancing texture and volume of baked goods.
Processing
Unprocessed or Minimally Processed Foods
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