Sourdough And ancient Grains Sliced Loaf

Fresh From Meijer
75 Good
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Summary

This bread is made with enriched wheat flour and contains a moderate level of processing, which limits its score. While it does not include harmful additives like high-fructose corn syrup or artificial dyes, the use of enriched flour and the presence of added vitamins suggest a processed product. The ingredient list is relatively short and free from seed oils, which is a positive aspect.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Meijer
Category Bread

Key ingredients 9

Enriched wheat flour
Neutral

Enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.

Risks

May contribute to blood sugar spikes due to its refined nature and lack of fiber.

Benefits

Provides essential vitamins and minerals such as iron and B vitamins due to fortification.

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Water
Neutral

Water is a basic ingredient used to hydrate and bind the dough. It is essential for the fermentation process in sourdough bread. Water itself does not provide any nutritional value but is crucial for the texture and structure of the bread.

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Fermented wheat flour
Neutral

Fermented wheat flour is used in sourdough bread to enhance flavor and improve digestibility. The fermentation process can reduce gluten content and increase the availability of nutrients. However, it does not significantly alter the nutritional profile of the flour itself.

Benefits

May improve digestibility and nutrient absorption due to fermentation.

Malted barley flour
Neutral

Malted barley flour is used to enhance flavor and aid in the fermentation process. It contains enzymes that help break down starches into sugars, which can improve the texture and rise of the bread. It is used in small amounts and does not significantly impact the nutritional profile.

Benefits

Enhances flavor and aids in fermentation, contributing to the bread's texture.

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Niacin
Neutral

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and maintaining healthy skin and nerves. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Benefits

Supports energy metabolism and overall health as part of the B vitamin group.

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Reduced iron
Neutral

Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a form of iron that is easily absorbed by the body. While beneficial for preventing deficiency, excessive intake can lead to health issues.

Risks

Excessive iron intake can lead to toxicity and health issues such as organ damage.

Benefits

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

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Thiamin mononitrate
Neutral

Thiamin mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Benefits

Supports energy metabolism and nerve function as part of the B vitamin group.

Riboflavin
Neutral

Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during processing. It plays a key role in energy production and cellular function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Benefits

Supports energy production and cellular function as part of the B vitamin group.

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Folic acid
Neutral

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is essential for DNA synthesis and cell division. While beneficial, excessive intake can mask vitamin B12 deficiency.

Risks

Excessive intake can mask vitamin B12 deficiency, leading to potential health issues.

Benefits

Prevents neural tube defects and supports DNA synthesis and cell division.

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Processing

Group 3 · Processed

Processed Foods

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