Boboli 12" Original Pizza Crust - 12.6oz
Summary
This pizza crust is moderately processed and contains palm oil, which is high in saturated fats and poses environmental concerns. The presence of preservatives like calcium propionate also contributes to its processing level. However, it avoids more harmful ingredients like high-fructose corn syrup or artificial dyes, which helps maintain a fair score.
At a glance
Key ingredients 7
Wheat FlourNeutral
Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. While it is a common ingredient, it lacks the nutritional benefits of whole grain alternatives.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides structure and texture to baked goods, making it a versatile ingredient in cooking.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the chemical reactions that occur during baking. Water itself does not provide any nutritional value.
Benefits
Essential for hydration and the chemical processes in baking.
Vegetable OilBad
Vegetable oil, specifically palm oil, is used for its neutral flavor and stability at high temperatures. Palm oil is high in saturated fats, which can contribute to heart disease when consumed in excess. Its production is also associated with environmental concerns.
Risks
High in saturated fats, which may increase the risk of heart disease. Environmental concerns related to palm oil production.
Benefits
Provides a stable cooking oil with a neutral flavor, suitable for high-temperature cooking.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in baked goods. It is a refined ingredient that does not provide the trace minerals found in unrefined salts. Excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in food products.
YeastNeutral
Yeast is a microorganism used in baking to leaven dough, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. Yeast itself does not pose significant health risks.
Benefits
Essential for leavening dough and creating a desirable texture in baked goods.
SugarNeutral
Sugar is used to enhance flavor and aid in the fermentation process with yeast. It is a refined carbohydrate that can contribute to health issues if consumed in excess. In small amounts, it helps balance flavors in baked goods.
Risks
Excessive sugar intake can lead to obesity, diabetes, and other metabolic disorders.
Benefits
Enhances flavor and aids in the fermentation process in baking.
PreservativesNeutral
Calcium propionate is used as a preservative to extend the shelf life of baked goods by inhibiting mold growth. It is generally recognized as safe when used in small amounts. Some individuals may experience sensitivities or allergic reactions.
Risks
Some individuals may experience sensitivities or allergic reactions to calcium propionate.
Benefits
Helps extend the shelf life of baked goods by preventing mold growth.
Processing
Processed Foods
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