Whole Grains 22 Grains & Seeds Small Slice

Oroweat
65 Fair
$24.04 · 24 oz
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Summary

This bread contains beneficial ingredients such as whole wheat flour, oats, flaxseed, and sunflower seeds, which contribute to its nutritional value and provide fiber, healthy fats, and protein. However, the presence of sugar and vegetable oil, which may include seed oils, detracts from its overall healthiness. The product is moderately processed, which limits its score despite the inclusion of several whole food ingredients.

At a glance

Beneficial ingredients 5
Harmful ingredients 2
Owned by Grupo Bimbo
Category Bread

Key ingredients 10

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, vitamins, and minerals, supporting digestive health and providing long-lasting energy.

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Water
Neutral

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

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Sugar
Bad

Sugar is a refined carbohydrate that can contribute to increased blood sugar levels. It is often added for sweetness and to aid in fermentation. Excessive consumption can lead to health issues such as obesity and diabetes.

Risks

High intake of sugar can lead to obesity, diabetes, and other metabolic disorders.

Benefits

Provides energy and aids in the fermentation process of bread.

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Oats
Good

Oats are a whole grain rich in soluble fiber, particularly beta-glucan, which can help lower cholesterol levels. They provide a good source of vitamins, minerals, and antioxidants. Oats contribute to heart health and improved digestion.

Benefits

Rich in beta-glucan fiber, which supports heart health and aids in digestion.

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Wheat gluten
Neutral

Wheat gluten is a protein derived from wheat that provides elasticity and structure to bread. It is essential for the texture and rise of the dough. While generally safe, it can cause issues for those with gluten intolerance or celiac disease.

Risks

May cause adverse reactions in individuals with gluten intolerance or celiac disease.

Benefits

Provides structure and elasticity to bread, improving texture and rise.

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Flaxseed
Very Good

Flaxseed is a nutrient-dense seed high in omega-3 fatty acids, fiber, and lignans. It supports heart health and has anti-inflammatory properties. Flaxseed can aid in digestion and provide a source of plant-based protein.

Benefits

Rich in omega-3 fatty acids and fiber, supporting heart health and digestion.

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Rye sourdough
Good

Rye sourdough is a fermented grain product that enhances flavor and digestibility. The fermentation process can increase the availability of nutrients and improve gut health. It provides a unique taste and texture to bread.

Benefits

Improves nutrient availability and gut health through fermentation.

Sunflower seeds
Good

Sunflower seeds are a nutritious whole food rich in healthy fats, protein, and vitamins. They provide antioxidants and support heart health. Sunflower seeds add texture and nutritional value to bread.

Benefits

Rich in healthy fats and antioxidants, supporting heart health.

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Yeast
Neutral

Yeast is a microorganism used in baking to ferment and leaven bread. It contributes to the bread's texture and flavor. Yeast itself does not provide significant nutritional benefits.

Benefits

Essential for fermentation and leavening, contributing to bread texture and flavor.

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Vegetable oil
Bad

Vegetable oil is often a blend of seed oils high in omega-6 fatty acids, which can promote inflammation. It is used for moisture and texture in bread. Excessive consumption of omega-6 fatty acids can disrupt the balance of fatty acids in the diet.

Risks

High omega-6 content may promote inflammation when consumed in excess.

Benefits

Provides moisture and texture to baked goods.

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Processing

Group 3 · Processed

Processed Foods

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