Half Loaf Bread Co Sourdough

75 Good
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Summary

This sourdough bread is a processed food with a relatively high level of carbohydrates and salt. While it does not contain harmful additives like seed oils or artificial sweeteners, its processing level and moderate fiber content limit its score. The ingredient list is clean, but the product's processing level prevents it from achieving a higher rating.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Bread And Grains

Key ingredients 8

Bread Flour
Neutral

Bread flour is a refined flour commonly used in baking for its high gluten content. It is processed to remove the bran and germ, which reduces its nutritional value. While it provides structure to baked goods, it lacks the fiber and nutrients found in whole grain flours.

Risks

Refined flours can contribute to blood sugar spikes and lack essential nutrients compared to whole grains.

Benefits

Provides a strong gluten network that is ideal for bread making, contributing to texture and volume.

Wheat Flour
Neutral

Wheat flour is a staple ingredient in baking, providing structure and texture. It is typically refined, which means it has been stripped of the bran and germ, reducing its fiber content. While it is versatile in baking, it does not offer the same nutritional benefits as whole wheat flour.

Risks

May contribute to increased blood sugar levels and lacks the fiber and nutrients of whole wheat flour.

Benefits

Essential for creating the desired texture in many baked goods due to its gluten content.

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Malted Barley Flour
Neutral

Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It is made by sprouting barley grains, drying them, and grinding into flour. This ingredient can improve the texture and shelf life of baked goods.

Benefits

Enhances flavor and aids in the fermentation process, contributing to a better texture and longer shelf life of bread.

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Niacin
Neutral

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 and nerves. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.

Benefits

Supports energy metabolism and is essential for maintaining healthy skin and nerve function.

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Reduced Iron
Neutral

Reduced iron is added to enriched flours to compensate for iron lost during processing. It is a form of iron that is easily absorbed by the body. While it helps prevent iron deficiency, it is added in small amounts that may not significantly impact overall iron intake.

Risks

Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption of enriched foods.

Benefits

Helps prevent iron deficiency anemia by providing a bioavailable form of iron.

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Thiamine Mononitrate
Neutral

Thiamine mononitrate is a synthetic form of vitamin B1 added to enriched flours. It is essential for energy metabolism and nerve function. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.

Benefits

Supports energy metabolism and is crucial for proper nerve function.

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Riboflavin
Neutral

Riboflavin, or vitamin B2, is added to enriched flours to replace nutrients lost during processing. It is important for energy production and cellular function. Although beneficial, it is added in small amounts that may not significantly impact overall nutrition.

Benefits

Plays a key role in energy production and maintaining healthy skin and eyes.

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Folic Acid
Neutral

Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent deficiencies. It is crucial for DNA synthesis and cell division. While beneficial, it is typically added in small amounts that do not significantly impact overall nutrition.

Risks

Excessive intake can mask vitamin B12 deficiency, but this is unlikely from typical consumption of enriched foods.

Benefits

Essential for DNA synthesis and cell division, and helps prevent neural tube defects during pregnancy.

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Processing

Group 3 · Processed

Processed Foods

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