California Goldminer - Bread - Sourdough Boule 1.00 ct
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This sourdough bread is made with enriched wheat flour and contains no harmful additives like high-fructose corn syrup or artificial dyes, which is positive. However, it is a processed food with a moderate level of processing, and the use of enriched flour rather than whole grain flour reduces its nutritional value. The ingredient list is relatively clean, but the processing level limits its score.
Key ingredients 11
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for energy metabolism and maintaining healthy skin.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds flavor, it does not significantly impact the nutritional profile of the product.
Benefits
Enhances flavor and aids in the fermentation process.
Reduced IronNeutral
Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a common fortification in processed grains. While it helps meet dietary iron needs, it is less bioavailable than iron from animal sources.
Risks
Excessive intake can lead to iron overload, particularly in individuals with hemochromatosis.
Benefits
Helps prevent iron deficiency anemia.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Essential for carbohydrate metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify flour. It is crucial for DNA synthesis and cell division. While beneficial, excessive intake from supplements can mask vitamin B12 deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Crucial for DNA synthesis and cell division.
WaterNeutral
Water is a fundamental ingredient in bread-making, providing moisture and aiding in the mixing process. It is essential for the hydration of flour and activation of yeast. While necessary, it does not contribute additional nutrients.
Benefits
Essential for hydration and activation of yeast in bread-making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast fermentation. It is a common ingredient in baking, but excessive consumption can contribute to high blood pressure. While it enhances flavor, it should be consumed in moderation.
Risks
Excessive consumption can contribute to high blood pressure.
Benefits
Enhances flavor and controls yeast fermentation.
YeastNeutral
Yeast is a microorganism used in bread-making to leaven dough. It ferments sugars, producing carbon dioxide that causes the dough to rise. While essential for bread texture, it does not provide significant nutritional benefits.
Benefits
Essential for leavening dough and creating bread texture.
Enriched Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential nutrients like iron and B vitamins due to fortification.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides carbohydrates necessary for energy.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play