ALL PURPOSE FLOUR
At a glance
Summary
This product is a minimally processed flour made primarily from unbleached wheat and malted barley, with added vitamins and minerals for enrichment. It lacks harmful additives such as artificial colors, flavors, or preservatives, making it a clean and straightforward ingredient choice. The processing level is low, and the ingredient list is short and recognizable, contributing to its high score.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and the metabolism of fats, drugs, and steroids.
Unbleached wheat flourNeutral
Unbleached wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is minimally processed compared to bleached flour, retaining more nutrients. However, it lacks the fiber and nutrients found in whole grain flours.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides carbohydrates for energy and some protein content, though it is not a significant source of vitamins or minerals.
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 some nutritional value, it is typically used in small amounts.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Can improve the flavor and texture of baked goods and may aid in the fermentation process.
Reduced ironNeutral
Reduced iron is added to fortify flour and prevent iron deficiency anemia. It is a common fortification practice to ensure adequate iron intake. While beneficial, excessive iron intake can lead to health issues.
Risks
Excessive iron intake can cause gastrointestinal issues and, in severe cases, organ damage.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify flour. It is essential for energy metabolism and nerve function. Fortification helps prevent deficiencies, especially in populations with limited dietary diversity.
Benefits
Supports energy metabolism and nerve function, helping to prevent thiamin deficiency.
Folic acidNeutral
Folic acid is a synthetic form of folate used to fortify flour, crucial for DNA synthesis and repair. It is particularly important for pregnant women to prevent neural tube defects. While beneficial, excessive intake can mask vitamin B12 deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency, potentially leading to neurological issues.
Benefits
Essential for DNA synthesis and repair, and helps prevent neural tube defects during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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