THE BIG 16 SPROUTED WHEAT BREAD
Summary
This sprouted wheat bread features a clean ingredient list with organic sprouted grains and seeds, which are nutrient-dense and easier to digest. The bread is processed but avoids harmful additives, artificial colors, and seed oils, making it a healthier choice within its category. The presence of organic ingredients and beneficial seeds like flaxseeds and sunflower seeds further enhance its nutritional profile, although the processing level limits its maximum score.
At a glance
Key ingredients 12
Organic sprouted grainsVery Good
Organic sprouted grains are rich in nutrients and easier to digest. Sprouting increases the bioavailability of vitamins and minerals. The organic certification ensures no synthetic pesticides or fertilizers are used.
Benefits
Provides essential nutrients and is easier to digest due to the sprouting process. Rich in fiber and beneficial plant compounds.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It does not contribute any calories or nutrients. Its presence is essential for the dough's consistency and texture.
See more about Water →Organic rolled oatsVery Good
Organic rolled oats are a whole grain rich in fiber and nutrients. The organic label ensures they are free from synthetic pesticides. They contribute to heart health and provide sustained energy.
Benefits
Rich in beta-glucan, which can help lower cholesterol levels. Provides a good source of fiber and essential nutrients.
FlaxseedsVery Good
Flaxseeds are a rich source of omega-3 fatty acids and lignans. They support heart health and have anti-inflammatory properties. Their inclusion in bread adds nutritional value and fiber.
Benefits
High in omega-3 fatty acids, which support cardiovascular health. Contains lignans that may have antioxidant properties.
Sunflower seedsGood
Sunflower seeds are a good source of healthy fats, protein, and vitamins. They provide a crunchy texture and nutritional benefits. Their inclusion enhances the bread's nutrient profile.
Benefits
Rich in vitamin E and healthy fats that support skin and heart health.
Organic milletGood
Organic millet is a gluten-free grain that is high in fiber and essential nutrients. It adds a unique texture and nutritional benefits to the bread. The organic certification ensures it is free from synthetic chemicals.
Benefits
Provides essential minerals and is a good source of fiber.
Vital wheat glutenNeutral
Vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated form of gluten protein. While it enhances bread quality, it may not be suitable for those with gluten sensitivities.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves bread texture and elasticity, making it more palatable.
Organic cane sugarNeutral
Organic cane sugar is used as a sweetener and to aid in yeast fermentation. It is minimally processed compared to refined sugars. The organic certification ensures no synthetic chemicals are used.
Risks
Excessive consumption of sugar can lead to health issues such as obesity and diabetes.
Benefits
Provides energy and aids in the fermentation process.
YeastNeutral
Yeast is a crucial ingredient for leavening bread, contributing to its rise and texture. It is a natural leavening agent that ferments sugars. Yeast also adds a distinct flavor to the bread.
Benefits
Essential for bread leavening and contributes to flavor development.
Sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and provides trace minerals.
EnzymesNeutral
Enzymes are used in bread making to improve dough handling and shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Their use is common in modern baking to enhance product quality.
Benefits
Improves dough quality and extends shelf life.
Ascorbic acidNeutral
Ascorbic acid, also known as vitamin C, is used as a dough conditioner. It strengthens the dough and improves bread volume. It is a common additive in bread making for its functional benefits.
Benefits
Enhances dough strength and improves bread volume.
Processing
Processed Foods
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