French Bread W/Garlic Herb
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This French Bread with Garlic Herb is a processed food with a relatively simple ingredient list, primarily consisting of enriched flour and yeast. While it lacks harmful additives like artificial colors or high-fructose corn syrup, the use of enriched flour indicates a moderate level of processing. The absence of seed oils and artificial additives contributes positively to its score, but the processing level limits its overall rating.
Key ingredients 10
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for energy production and maintaining healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Important for energy production and maintaining healthy skin and eyes.
Enriched FlourNeutral
Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing.
Risks
May contribute to blood sugar spikes due to its high glycemic index.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. This ingredient is minimally processed and used in small quantities.
Benefits
Enhances the flavor profile of baked goods and aids in fermentation.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement added to enriched flour to prevent iron deficiency. It is a common fortification in processed foods. The bioavailability of iron from ferrous sulfate is generally good.
Risks
Excessive intake may lead to gastrointestinal discomfort or iron overload.
Benefits
Helps prevent iron deficiency anemia by providing a source of dietary iron.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 added to enriched flour. It is essential for carbohydrate metabolism and nerve function. This fortification helps restore nutrients lost during flour processing.
Benefits
Supports energy metabolism and proper nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification with folic acid is common in processed grains.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and preventing certain birth defects.
WaterNeutral
Water is a fundamental ingredient in bread-making, providing moisture and activating yeast. It is a natural, unprocessed component. Water is essential for the dough's consistency and texture.
Benefits
Necessary for hydration and activating yeast in dough.
YeastNeutral
Yeast is a microorganism used in bread-making to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which cause the dough to rise. Yeast is a natural ingredient with minimal processing.
Benefits
Contributes to the leavening and flavor development in bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause gluten-related issues for individuals with celiac disease or gluten sensitivity.
Benefits
Serves as a primary source of carbohydrates, providing energy.
Processing
Processed Foods
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