At a glance
Summary
This bread contains beneficial ingredients like sesame seeds, whole wheat flour, and sourdough, which contribute to its nutritional value and flavor. However, the presence of enriched flour, which is refined and lacks fiber, detracts from its healthiness. The product is moderately processed, which limits its score despite some positive ingredient choices.
Key ingredients 14
Sesame seedsGood
Sesame seeds are a good source of healthy fats, protein, and minerals like calcium and magnesium. They contain lignans and phytosterols that may support heart health. The seeds add texture and flavor to the bread.
Risks
Allergic reactions can occur in individuals with sesame allergies.
Benefits
Rich in healthy fats and minerals, supporting bone health and providing antioxidant properties.
Whole wheat flourGood
Whole wheat flour retains the bran and germ, providing fiber and nutrients. It supports digestive health and has a lower glycemic index than refined flour. The presence of whole grains contributes to a more balanced nutritional profile.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
High in fiber and nutrients, supporting digestive health and providing sustained energy.
SourdoughGood
Sourdough is made through fermentation, which can improve digestibility and nutrient absorption. The fermentation process can also lower the glycemic index of the bread. It adds a distinct tangy flavor and enhances the texture.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Fermentation improves digestibility and nutrient absorption, and may support gut health.
Sea saltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor without the additives found in refined table salt. The presence of trace minerals can provide additional health benefits.
Risks
Excessive sodium intake can lead to high blood pressure and other health issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor naturally.
Poppy seedsGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Adds flavor and texture, with minor contributions of healthy fats and minerals.
Apple cider vinegarGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
May support digestion and enhance flavor, though benefits are minimal in small quantities.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough texture and shelf life.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.
See more about Water →Crispy fried onionsNeutral
Crispy fried onions add flavor and texture but are often fried in oils that can be high in unhealthy fats. They provide minimal nutritional benefits beyond flavor enhancement. The frying process can introduce additional calories and fats.
Risks
May contain unhealthy fats from frying oils and contribute to calorie intake.
Benefits
Adds flavor and texture to the product.
YeastNeutral
Yeast is used as a leavening agent to help the dough rise. It contributes to the texture and flavor of the bread. Yeast fermentation can also improve the nutritional profile of the bread.
Benefits
Contributes to the leavening and flavor of the bread.
Blackstrap molassesNeutral
Blackstrap molasses is a byproduct of sugar refining, providing some minerals like iron and calcium. It adds a rich flavor and color to the bread. The sugar content is relatively low compared to other sweeteners.
Risks
Contains sugar, which can contribute to calorie intake if consumed in excess.
Benefits
Provides minerals like iron and calcium, and adds flavor and color.
Cultured wheat flourNeutral
Cultured wheat flour is treated with bacterial cultures to improve shelf life and flavor. It is similar to regular wheat flour but with added fermentation benefits. The fermentation process can enhance flavor and digestibility.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
May improve flavor and shelf life through fermentation.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that can aid in the breakdown of starches. The flour contributes to the texture and flavor of the bread.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Enhances flavor and aids in dough fermentation.
Enriched flourBad
Enriched flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins and minerals to replace those lost during processing. The high glycemic index can lead to rapid spikes in blood sugar levels.
Risks
May contribute to blood sugar spikes and lacks the nutritional benefits of whole grains.
Benefits
Provides a source of carbohydrates and some essential vitamins and minerals due to fortification.
Processing
Processed Foods
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