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SOFT PRETZELS

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SOFT PRETZELS

Giant Eagle
60 Fair
View on Amazon

Summary

The soft pretzels are made with enriched wheat flour and contain corn syrup, which is a sweetener that can contribute to metabolic issues when consumed regularly. While the product is minimally processed, the presence of corn syrup and enriched flour detracts from its overall healthiness compared to whole grain or less processed alternatives.

At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Giant Eagle, Inc.
Category Bread

Key ingredients 5

Enriched wheat flour
Neutral

Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain alternatives.

Risks

May contribute to blood sugar spikes and lacks the fiber content of whole grains.

Benefits

Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.

See more about Enriched wheat flour →
Water
Neutral

Water is a fundamental ingredient used in many food products. It acts as a solvent and is essential for hydration. In this context, it is used to form the dough and does not contribute any nutritional value.

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Corn syrup
Bad

Corn syrup is a sweetener derived from corn starch and is high in glucose. It is often used to enhance sweetness and texture in processed foods. Regular consumption of corn syrup can contribute to obesity and metabolic issues.

Risks

High sugar content may lead to increased risk of obesity, diabetes, and other metabolic disorders.

See more about Corn syrup →
Yeast
Neutral

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which helps dough rise. It is a natural ingredient with no significant health concerns.

Benefits

Contributes to the leavening of dough, improving texture and flavor.

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Bicarbonates and carbonates of soda
Neutral

Bicarbonates and carbonates of soda are used as leavening agents in baking. They help dough rise by releasing carbon dioxide when heated. These compounds are generally recognized as safe when used in moderation.

Risks

Excessive consumption may lead to digestive discomfort.

Benefits

Helps improve the texture and volume of baked goods.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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