At a glance
Summary
This flour is enriched with beneficial nutrients such as niacin, iron, thiamine, riboflavin, and folic acid, which enhance its nutritional profile. However, it is a processed product, which limits its score potential. The inclusion of malted barley flour is a positive aspect, as it improves flavor and texture, but the processing level prevents it from reaching the highest scores.
Key ingredients 7
Malted barley flourGood
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. This ingredient can improve the nutritional profile of bread by adding fiber and micronutrients.
Risks
Contains gluten, which may not be suitable for individuals with gluten sensitivities or celiac disease.
Benefits
Enhances flavor and texture of baked goods and provides additional fiber and micronutrients.
NiacinGood
Niacin, also known as vitamin B3, is essential for energy metabolism and maintaining healthy skin and nerves. It is often added to flour to enrich its nutritional content. Niacin can help lower cholesterol levels and improve heart health.
Benefits
Supports energy metabolism and may help lower cholesterol levels, contributing to heart health.
IronGood
Iron is a crucial mineral for the formation of hemoglobin, which carries oxygen in the blood. It is added to flour to prevent iron deficiency anemia. Iron fortification helps meet daily nutritional requirements, especially in populations at risk of deficiency.
Risks
Excessive iron intake can lead to toxicity, but this is rare from fortified foods alone.
Benefits
Essential for oxygen transport in the blood and helps prevent iron deficiency anemia.
ThiamineGood
Thiamine, or vitamin B1, is vital for energy production and the functioning of the nervous system. It is commonly added to flour to enhance its nutritional value. Thiamine supports carbohydrate metabolism and is crucial for brain health.
Benefits
Supports energy production and is essential for nervous system health.
RiboflavinGood
Riboflavin, or vitamin B2, plays a key role in energy production and the metabolism of fats, drugs, and steroids. It is added to flour to improve its nutritional profile. Riboflavin is important for maintaining healthy skin and eyes.
Benefits
Supports energy production and is important for healthy skin and eyes.
Folic acidNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from fortified foods alone.
Benefits
Essential for DNA synthesis and repair, and helps prevent neural tube defects during pregnancy.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause blood sugar spikes and is not suitable for those with gluten intolerance or celiac disease.
Benefits
Provides essential carbohydrates and some protein, which are important for energy and muscle maintenance.
Processing
Processed Foods
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