SIGNATURE SELECT, PANKO BREAD CRUMBS
Summary
This product is a processed food with a relatively simple ingredient list, including wheat flour, sugar, salt, yeast, and ascorbic acid as a dough conditioner. The presence of sugar, a refined carbohydrate, is a concern due to its potential negative health impacts when consumed in excess. However, the absence of seed oils and artificial additives makes it a cleaner option compared to more heavily processed alternatives.
At a glance
Key ingredients 5
Wheat flourNeutral
Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined carbohydrate, which means it lacks the fiber and nutrients found in whole grains. While it is a common ingredient, it does not offer significant nutritional benefits compared to whole grain alternatives.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential carbohydrates for energy but lacks significant nutritional benefits compared to whole grains.
SugarBad
Sugar is used to enhance flavor and aid in the browning process during baking. However, it is a refined carbohydrate that can contribute to health issues such as obesity and diabetes when consumed in excess. Its presence in processed foods is often criticized due to its potential negative health impacts.
Risks
Excessive sugar intake is linked to increased risk of obesity, type 2 diabetes, and heart disease.
Benefits
Provides quick energy but lacks essential nutrients and can contribute to health issues if overconsumed.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in food products. It is a common ingredient in processed foods and is necessary for various bodily functions. However, excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function but should be consumed in moderation.
YeastNeutral
Yeast is a microorganism used in baking to leaven bread, providing texture and flavor. It is a natural ingredient that helps dough rise by producing carbon dioxide. While it is essential for bread making, it does not offer significant nutritional benefits.
Benefits
Essential for leavening bread and providing texture and flavor.
Ascorbic acidNeutral
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the quality and shelf life of bread. It is a natural antioxidant that can enhance the texture of baked goods. While beneficial in small amounts, it does not significantly impact the nutritional profile of the product.
Benefits
Acts as an antioxidant and improves dough quality, but does not significantly enhance nutritional value.
Processing
Processed Foods
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