Wholemeal Sliced Bread
Summary
This wholemeal sliced bread contains beneficial ingredients like whole wheat flour and wheat bran, which provide dietary fiber and essential nutrients. However, the presence of soybean oil, a seed oil high in omega-6 fatty acids, and added sugar detracts from its health profile. The bread is moderately processed, which limits its score, and the inclusion of these less desirable ingredients further impacts its overall rating.
At a glance
Key ingredients 10
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation process.
See more about Water →Whole wheat flourGood
Whole wheat flour is a good source of dietary fiber and essential nutrients. It is less processed than refined flour, retaining the bran and germ. This contributes to better digestion and nutrient absorption.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in fiber, vitamins, and minerals, supporting digestive health and providing sustained energy.
Whole white wheat flourGood
Whole white wheat flour offers similar nutritional benefits to traditional whole wheat flour but with a milder flavor. It retains the bran and germ, providing fiber and nutrients. This makes it a nutritious alternative to refined flour.
Risks
Contains gluten, which may be problematic for those with gluten intolerance or celiac disease.
Benefits
Provides fiber and essential nutrients, supporting digestive health and offering a milder taste profile.
Wheat branGood
Wheat bran is high in dietary fiber, which aids in digestion and promotes a healthy gut. It is a byproduct of milling wheat and is minimally processed. Its inclusion enhances the nutritional profile of the bread.
Risks
Excessive consumption may cause digestive discomfort in some individuals.
Benefits
Rich in fiber, promoting digestive health and helping to maintain regular bowel movements.
SugarBad
Sugar is a refined carbohydrate that can contribute to increased blood sugar levels. It is often added for taste and to aid in yeast fermentation. Excessive consumption can lead to health issues such as obesity and diabetes.
Risks
High intake may lead to weight gain, increased risk of type 2 diabetes, and dental cavities.
Benefits
Provides energy and enhances the flavor of baked goods.
YeastNeutral
Yeast is a microorganism used in baking to leaven bread. It ferments sugars, producing carbon dioxide and alcohol, which helps the dough rise. It is a natural ingredient with no significant health concerns.
Benefits
Contributes to the texture and flavor of bread through fermentation.
Wheat glutenNeutral
Wheat gluten is a protein that provides elasticity and structure to bread. It is extracted from wheat and used to improve the texture of baked goods. It is a common ingredient in bread making.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Enhances the texture and chewiness of bread, providing a desirable structure.
Calcium sulfateNeutral
Calcium sulfate is used as a dough conditioner and source of calcium. It is a naturally occurring mineral that helps improve the texture of baked goods. It is generally recognized as safe when used in food.
Benefits
Provides calcium, which is essential for bone health.
Soybean oilVery Bad
Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is extracted using chemical solvents, which may leave residues. Its high omega-6 content is a concern for balanced fatty acid intake.
Risks
High omega-6 content may promote inflammation and contribute to an imbalanced fatty acid profile.
CulturedNeutral
The term 'cultured' typically refers to the fermentation process used to enhance flavor and preservation. It involves the use of beneficial bacteria or yeast. This process is traditional and generally considered safe.
Benefits
May improve flavor and shelf life through natural fermentation processes.
Processing
Processed Foods
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