At a glance
Summary
This bread contains beneficial ingredients like yeast, butter, and eggs, which contribute to its nutritional value and flavor. However, the presence of granulated sugar, a refined sweetener, and its processed nature limit its healthiness. The ingredient list is relatively clean, but the processing level prevents it from achieving a higher score.
Key ingredients 8
ButterGood
Butter is a source of saturated fats and fat-soluble vitamins like A, D, E, and K. When sourced from grass-fed cows, it contains higher levels of omega-3 fatty acids and CLA. It adds richness and flavor to baked goods.
Risks
Excessive consumption can contribute to increased cholesterol levels.
Benefits
Provides essential fatty acids and vitamins, especially when grass-fed.
EggsGood
Eggs are a high-quality protein source with essential amino acids. They contain important nutrients like choline and lutein. Eggs from pasture-raised hens have higher nutrient content.
Risks
Potential allergen for some individuals.
Benefits
Rich in protein and essential nutrients, supporting muscle and brain health.
MilkGood
Whole dairy ingredient.
Risks
Potential allergen and may cause digestive issues for lactose-intolerant individuals.
Benefits
Provides essential nutrients like calcium and protein.
FlourNeutral
Flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.
Risks
Refined flour can lead to rapid spikes in blood sugar levels.
Benefits
Provides carbohydrates necessary for energy.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to the development of beneficial probiotics and enhances flavor.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a source of sodium, which is essential for fluid balance. Excessive sodium intake can lead to hypertension.
Risks
High sodium intake is associated with increased blood pressure.
Benefits
Essential for maintaining fluid balance and nerve function.
TenderizerNeutral
Tenderizers are used to improve the texture of baked goods by breaking down proteins. They can be natural or chemical, with varying health impacts. The specific type of tenderizer used can affect its health implications.
Risks
Potential for chemical additives if not naturally sourced.
Benefits
Improves texture and palatability of baked goods.
Granulated sugarBad
Granulated sugar is a refined sweetener that can contribute to increased calorie intake without nutritional benefits. Excessive consumption is linked to obesity and metabolic disorders. It is often used to enhance flavor and browning in baked goods.
Risks
High intake can lead to weight gain and increased risk of type 2 diabetes.
Processing
Processed Foods
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