At a glance
Summary
This product contains beneficial ingredients such as butter, yeast, and pasteurized free-range eggs, which contribute to its nutritional profile. However, the presence of refined sugar and its processed nature limit its healthiness. The ingredient list is relatively clean, but the processing level and added sugar prevent it from achieving a higher score.
Key ingredients 9
ButterGood
Butter is a natural source of saturated fats and fat-soluble vitamins. It is made from cream and provides a rich flavor and texture to baked goods. Grass-fed butter contains higher levels of omega-3 fatty acids and vitamin K2.
Risks
High in saturated fats, which may contribute to heart disease if consumed in excess.
Benefits
Rich in fat-soluble vitamins like A, D, E, and K, and provides a natural source of energy.
Pasteurised Free Range EggGood
Eggs are a high-quality protein source and provide essential nutrients like choline and vitamin D. Free-range eggs are often higher in omega-3 fatty acids and have a better nutritional profile. Pasteurization ensures safety by reducing the risk of salmonella.
Benefits
Rich in high-quality protein and essential nutrients, supporting muscle health and overall nutrition.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as an antioxidant and improves dough quality, enhancing the texture of baked goods.
WaterNeutral
Water is a fundamental ingredient in baking, contributing to the dough's consistency and hydration. It is essential for activating yeast and gluten development. Water itself has no nutritional value but is crucial for the baking process.
Benefits
Essential for hydration and necessary for various biochemical reactions in baking.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Enhances flavor and texture while providing B vitamins and aiding in digestion.
Wheat GlutenNeutral
Wheat gluten is a protein that provides elasticity and structure to dough. It is commonly used to improve the texture of baked goods. While beneficial for baking, it can cause issues for those with gluten intolerance or celiac disease.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves dough elasticity and structure, enhancing the texture of baked goods.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in baking. It is a necessary mineral but should be consumed in moderation to avoid health issues. Excessive salt intake can lead to hypertension and cardiovascular problems.
Risks
High intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and is essential for various bodily functions.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and is a common allergen for those with gluten sensitivity or celiac disease.
Benefits
Provides essential carbohydrates for energy and is a versatile ingredient in many baked goods.
SugarBad
Refined sugar is a simple carbohydrate that can lead to rapid increases in blood sugar levels. It is often associated with increased risk of obesity, type 2 diabetes, and dental cavities. Natural sweeteners or whole food sources of sugar are preferable alternatives.
Risks
Excessive consumption can lead to obesity, insulin resistance, and dental issues.
Benefits
Provides quick energy but lacks nutritional benefits beyond caloric content.
Processing
Processed Foods
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