Arnold - Brownberry Bread 24.00 oz

Brownberry
75 Good
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Summary

This bread contains beneficial ingredients like whole wheat flour, flaxseeds, and oats, which provide fiber and essential nutrients. However, the presence of refined sugar as a sweetener introduces a moderate concern, as it can contribute to increased calorie intake without nutritional benefits. The product is moderately processed, which limits its score despite the presence of several wholesome ingredients.

At a glance

Beneficial ingredients 5
Harmful ingredients 1
Owned by Bimbo Bakeries USA
Category Bread

Key ingredients 9

Whole Wheat Flour
Very Good

Whole wheat flour is a minimally processed ingredient rich in fiber and essential nutrients. It retains the bran and germ, providing more vitamins and minerals compared to refined flour. This ingredient supports digestive health and provides sustained energy.

Benefits

Rich in dietary fiber, which aids in digestion and helps maintain stable blood sugar levels. Provides essential nutrients like B vitamins and iron.

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Water
Neutral

Water is a neutral ingredient used as a solvent and to provide moisture in bread. It is essential for the dough formation and yeast activation. Water itself does not contribute any nutritional value.

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Wheat Gluten
Neutral

Wheat gluten is added to improve the elasticity and texture of bread. It is a protein that helps bread rise and maintain its shape. While it enhances texture, it may cause issues 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 and structurally sound.

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Sugar
Bad

Sugar is a refined sweetener that can contribute to increased calorie intake without providing essential nutrients. It is often used to enhance flavor and aid in yeast fermentation. Excessive consumption of sugar is linked to various health issues, including obesity and dental problems.

Risks

High intake of sugar can lead to weight gain, increased risk of type 2 diabetes, and dental cavities.

Benefits

Provides energy and enhances the flavor profile of baked goods.

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Brown and Golden Flaxseed
Very Good

Flaxseeds are a rich source of omega-3 fatty acids, fiber, and lignans. They contribute to heart health and have anti-inflammatory properties. The inclusion of both brown and golden flaxseeds adds nutritional diversity.

Benefits

Rich in omega-3 fatty acids, which support cardiovascular health. High fiber content aids in digestion and promotes satiety.

Oats
Very Good

Oats are a whole grain known for their high fiber content and ability to lower cholesterol levels. They provide a good source of vitamins, minerals, and antioxidants. Oats contribute to heart health and help maintain stable blood sugar levels.

Benefits

High in soluble fiber, which can help reduce cholesterol and improve heart health. Provides sustained energy and supports digestive health.

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Honey
Good

Honey is a natural sweetener with antioxidant properties. It is less processed than refined sugar and contains trace amounts of vitamins and minerals. Honey can enhance flavor while providing some health benefits.

Risks

Excessive consumption can contribute to high sugar intake and related health issues.

Benefits

Contains antioxidants and has a lower glycemic index than refined sugar, potentially offering a healthier alternative for sweetening.

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Yeast
Neutral

Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, which helps the dough rise. It is a natural ingredient essential for leavening bread. Yeast itself does not provide significant nutritional benefits.

Benefits

Essential for bread leavening, contributing to texture and volume.

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Bulgur
Good

Bulgur is a whole grain that is high in fiber and nutrients. It is minimally processed and retains most of its nutritional value. Bulgur adds texture and nutritional diversity to bread.

Benefits

Rich in fiber and nutrients, supporting digestive health and providing sustained energy.

Processing

Group 3 · Processed

Processed Foods

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