ORGANIC BREAD FLOUR
At a glance
Summary
This organic bread flour is minimally processed and made from certified organic wheat, which ensures it is free from synthetic pesticides and fertilizers. The inclusion of essential nutrients like niacin, iron, and folic acid enhances its nutritional profile, making it a high-quality ingredient for baking. Its clean label and lack of harmful additives contribute to its high rating.
Key ingredients 6
Certified organic wheat flourVery Good
Certified organic wheat flour is a high-quality ingredient that is minimally processed. Being organic, it is free from synthetic pesticides and fertilizers, which enhances its nutritional profile. It provides essential nutrients and fiber, supporting digestive health.
Benefits
Rich in carbohydrates and fiber, it provides energy and supports digestive health. The organic certification ensures it is free from harmful chemicals.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Excessive intake may lead to skin flushing and liver issues.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and helps maintain healthy skin and eyes.
IronNeutral
Iron is an essential mineral added to flour to prevent anemia and support oxygen transport in the body. It is crucial for producing hemoglobin and myoglobin. However, excessive iron intake can lead to toxicity, especially in individuals with hemochromatosis.
Risks
Excessive intake can lead to iron overload and toxicity.
Benefits
Essential for oxygen transport and energy production in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify flour. It helps convert carbohydrates into energy and supports nerve function. While beneficial, it is important to consume it in balanced amounts to avoid potential side effects.
Benefits
Supports energy metabolism and nerve function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify flour to prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and repair. However, excessive intake can mask vitamin B12 deficiency symptoms.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and preventing neural tube defects.
Processing
Unprocessed or Minimally Processed Foods
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