At a glance
Summary
This bagel product contains a mix of beneficial and less desirable ingredients. The inclusion of chickpea flour and organic apple cider vinegar provides nutritional benefits, while the use of organic cane syrup as a sweetener introduces added sugars, which can be detrimental to health if consumed in excess. The product is moderately processed, which limits its score despite the presence of some wholesome ingredients.
Key ingredients 13
Chick pea flourGood
Chick pea flour is a high-protein, gluten-free flour alternative. It is rich in fiber and essential nutrients. It supports digestive health and provides a plant-based protein source.
Benefits
Rich in protein and fiber, supporting digestive health and providing essential nutrients.
Organic apple cider vinegarGood
Organic apple cider vinegar is used for its flavor and potential health benefits. It is minimally processed and contains beneficial acetic acid. It may aid digestion and support blood sugar regulation.
Benefits
May aid digestion and support blood sugar regulation due to its acetic acid content.
Sea saltsGood
Sea salt is a minimally processed salt containing trace minerals. It is used to enhance flavor and provide essential sodium. It is considered a healthier alternative to refined table salt.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor naturally.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any nutritional value or health risks. Its presence is essential for the dough formation.
See more about Water →Potato starchNeutral
Potato starch is used as a thickener and to improve texture. It is a refined carbohydrate with minimal nutritional value. It is gluten-free, making it suitable for those with gluten intolerance.
Risks
Excessive consumption of refined carbohydrates may contribute to blood sugar spikes.
Benefits
Provides a gluten-free alternative for texture improvement in baked goods.
Rice flourNeutral
Rice flour is a gluten-free flour alternative used in baking. It is a refined carbohydrate with limited nutritional benefits. It is suitable for gluten-free diets.
Risks
May contribute to blood sugar spikes if consumed in large quantities.
Benefits
Offers a gluten-free option for those with celiac disease or gluten sensitivity.
Organic white corn flourNeutral
Organic white corn flour is a gluten-free flour used in baking. It is minimally processed and organic, which is a quality indicator. It provides a mild flavor and is suitable for gluten-free diets.
Risks
May cause blood sugar spikes due to its carbohydrate content.
Benefits
Being organic, it avoids pesticide residues and supports sustainable farming practices.
Xanthan gumNeutral
Xanthan gum is used as a thickening and stabilizing agent in food products. It is a polysaccharide produced through fermentation. It helps improve texture and shelf life in gluten-free products.
Risks
Excessive consumption may cause digestive discomfort in sensitive individuals.
Benefits
Enhances texture and stability in gluten-free baked goods.
Tapioca starchNeutral
Tapioca starch is a refined carbohydrate used for thickening and texture improvement. It is derived from the cassava root and is gluten-free. It is commonly used in gluten-free baking.
Risks
High consumption of refined carbohydrates can lead to blood sugar spikes.
Benefits
Provides a gluten-free thickening option for those with gluten intolerance.
Potato flourNeutral
Potato flour is used to enhance texture and moisture in baked goods. It is a gluten-free flour alternative. It provides some vitamins and minerals but is primarily a carbohydrate source.
Risks
May contribute to blood sugar spikes if consumed in large quantities.
Benefits
Offers a gluten-free option with some vitamins and minerals.
YeastNeutral
Yeast is used as a leavening agent in baking. It helps dough rise by fermenting sugars. It is a natural ingredient with no significant health risks.
Benefits
Facilitates dough rising and contributes to the texture of baked goods.
EnzymesNeutral
Enzymes are used to improve dough texture and shelf life. They are naturally occurring proteins that catalyze biochemical reactions. They are generally recognized as safe in food processing.
Benefits
Enhances dough texture and extends shelf life without synthetic additives.
Sugars (organic cane syrup)Bad
Organic cane syrup is a refined sugar used as a sweetener. Despite being organic, it is still a source of added sugars. Excessive consumption can lead to health issues such as obesity and diabetes.
Risks
High intake of added sugars is linked to obesity, diabetes, and other metabolic disorders.
Processing
Processed Foods
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