UNBLEACHED ALL-PURPOSE FLOUR
Summary
This unbleached all-purpose flour is minimally processed and consists primarily of enriched wheat flour with added vitamins and minerals, which enhances its nutritional profile. The absence of harmful additives or seed oils contributes to its high rating, making it a clean and wholesome choice for baking and cooking.
At a glance
Key ingredients 7
Wheat flourNeutral
Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is minimally processed and retains some nutrients from the wheat grain. However, it lacks the bran and germ found in whole wheat flour, reducing its fiber content.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates for energy and some protein, contributing to the nutritional profile of baked goods.
Malted barley flourNeutral
Malted barley flour is used to enhance the flavor and improve the fermentation process in baking. It is minimally processed and adds a slight sweetness to the flour blend. The malted barley can help improve the texture and rise of baked products.
Risks
Contains gluten, which may be problematic for those with gluten intolerance or celiac disease.
Benefits
Enhances flavor and aids in the fermentation process, improving the quality of baked goods.
NiacinNeutral
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. The enrichment process ensures that the flour meets nutritional standards.
Benefits
Supports energy metabolism and contributes to overall nutritional adequacy of the flour.
Reduced ironNeutral
Reduced iron is added to enriched flour to compensate for iron lost during milling. It is a form of iron that can be absorbed by the body, helping to prevent iron deficiency anemia. The addition of iron is important for maintaining adequate iron levels in the diet.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption of enriched flour.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flour to restore nutrients lost during processing. It plays a crucial role in energy metabolism and nerve function. The enrichment process ensures that the flour provides essential vitamins.
Benefits
Supports energy metabolism and contributes to the nutritional value of the flour.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during milling. It is important for energy production and maintaining healthy skin and eyes. The enrichment process helps ensure the flour meets dietary requirements.
Benefits
Contributes to energy production and overall nutritional adequacy of the flour.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent deficiencies. It is crucial for DNA synthesis and cell division, particularly important during pregnancy. The enrichment process helps prevent neural tube defects in newborns.
Risks
Excessive intake of folic acid can mask vitamin B12 deficiency, but this is unlikely from typical consumption of enriched flour.
Benefits
Supports DNA synthesis and cell division, reducing the risk of neural tube defects.
Processing
Unprocessed or Minimally Processed Foods
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