At a glance
Summary
This plain bagel is made with enriched wheat flour, which is a processed ingredient, and contains added sugars like brown sugar and malt syrup. While it includes some beneficial ingredients such as whole wheat flour and sea salt, the presence of refined flour and added sugars contributes to its processed nature. The product's processing level and ingredient composition limit its healthiness compared to less processed bread options.
Key ingredients 12
Whole wheat flourGood
Whole wheat flour is a good source of dietary fiber and essential nutrients. It retains the bran and germ, providing more vitamins and minerals compared to refined flour. It supports digestive health and provides a more sustained energy release.
Risks
May cause digestive discomfort in individuals with wheat sensitivities or celiac disease.
Benefits
Rich in fiber, which aids in digestion and helps maintain stable blood sugar levels.
Sea saltGood
Sea salt is a minimally processed salt that contains trace minerals. It is often preferred for its natural origin and flavor. It provides essential sodium needed for various bodily functions.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Contains trace minerals and provides essential sodium for maintaining fluid balance and nerve function.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as an antioxidant and improves dough quality in baking.
CornmealGood
Cornmeal is a whole grain product that adds texture and flavor to baked goods. It is a source of fiber and essential nutrients like magnesium and phosphorus. It provides a crunchy texture and a slightly sweet flavor.
Risks
May cause allergic reactions in individuals with corn allergies.
Benefits
Rich in fiber and essential nutrients, contributing to digestive health and providing a unique texture.
Unbleached unbromated enriched wheat flourNeutral
This flour is enriched with vitamins and minerals, which can help replenish nutrients lost during processing. However, it is still a refined flour, which lacks the fiber and nutrients found in whole grains. It is commonly used in baking for its texture and consistency.
Risks
Refined flour can contribute to blood sugar spikes and lacks the fiber of whole grains.
Benefits
Enrichment adds back some nutrients like iron and B vitamins, which are beneficial for health.
WaterNeutral
Water is a fundamental ingredient in baking, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten in dough. It does not contribute any calories or nutrients.
See more about Water →Malt syrupNeutral
Malt syrup is a natural sweetener derived from barley, often used in baking for its distinct flavor. It contains some vitamins and minerals but is primarily a source of sugar. It contributes to the browning and flavor of baked goods.
Risks
High in sugars, which can contribute to weight gain and metabolic issues if consumed in excess.
Benefits
Adds a unique flavor and can enhance the texture of baked products.
Raisin juice concentrateNeutral
Raisin juice concentrate is used as a natural sweetener and flavor enhancer. It contains some antioxidants and nutrients from the fruit. It is a more natural alternative to refined sugars.
Risks
High in natural sugars, which can contribute to calorie intake and affect blood sugar levels.
Benefits
Provides natural sweetness and some antioxidants from the fruit.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to the leavening of bread and can provide some nutritional benefits like B vitamins.
Molasses powderNeutral
Molasses powder is a dried form of molasses, used for its flavor and color in baking. It contains some minerals like iron and calcium. It is a more natural sweetener compared to refined sugars.
Risks
High in sugars, which can contribute to health issues if consumed in large amounts.
Benefits
Provides a rich flavor and contains some minerals like iron and calcium.
EnzymesNeutral
Enzymes are used in baking to improve dough handling and bread quality. They are natural proteins that catalyze biochemical reactions. They help in breaking down starches and proteins, enhancing the texture and flavor of baked goods.
Benefits
Improve dough handling and enhance the texture and flavor of baked goods.
Brown sugarBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Excessive consumption can lead to health issues such as obesity and tooth decay.
Benefits
Provides a richer flavor profile compared to white sugar due to the presence of molasses.
Processing
Processed Foods
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