Sandwich Rolls
Summary
The sandwich rolls contain whole wheat flour, which is a beneficial ingredient providing dietary fiber and nutrients. However, the presence of enriched unbleached flour and other refined flours indicates a moderate level of processing. While the ingredient list is relatively clean with no harmful additives, the processing level limits the potential score.
At a glance
Key ingredients 10
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind other ingredients. It is essential for the dough formation in bread products. Water itself does not provide any nutritional value.
See more about Water →Whole Wheat FlourGood
Whole wheat flour is a whole grain ingredient that retains the bran, germ, and endosperm. It provides dietary fiber, vitamins, and minerals. This ingredient supports digestive health and offers more nutrients compared to refined flours.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels.
Enriched Unbleached FlourNeutral
Enriched unbleached flour is refined flour that has been fortified with vitamins and minerals. It lacks the fiber of whole grain flours but provides essential nutrients like iron and B vitamins. This ingredient is commonly used in baking for its texture and consistency.
Risks
May contribute to rapid blood sugar spikes due to its refined nature.
Benefits
Provides essential nutrients such as iron and B vitamins due to enrichment.
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is typically refined, removing the bran and germ. This ingredient is a primary source of carbohydrates in baked goods.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
Serves as a primary energy source due to its carbohydrate content.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches into sugars. This ingredient is often used in small quantities to improve dough handling.
Benefits
Improves flavor and fermentation in bread products.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. This ingredient is essential for converting food into energy.
Benefits
Supports energy metabolism and is essential for maintaining healthy skin.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement added to enriched flours to prevent iron deficiency. It is crucial for oxygen transport in the blood. This ingredient helps maintain healthy red blood cells.
Risks
Excessive intake can lead to iron overload, which may cause health issues.
Benefits
Prevents iron deficiency and supports healthy blood function.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours. It is essential for energy metabolism and nerve function. This ingredient helps convert carbohydrates into energy.
Benefits
Supports energy metabolism and nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is important for maintaining healthy skin and eyes. This ingredient is crucial for converting food into energy.
Benefits
Supports energy production and maintains healthy skin and eyes.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent neural tube defects. It is vital for DNA synthesis and cell division. This ingredient is especially important during pregnancy.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Prevents neural tube defects and supports DNA synthesis.
Processing
Processed Foods
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