Organic Sliced Sourdough Bread
Summary
This organic sourdough bread features high-quality ingredients such as organic wheat flour and organic sourdough culture, which contribute to its nutritional value and digestibility. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to achieve a high score within its processing category. The presence of sea salt and enzymes further supports its quality, though the processing level imposes a cap on the maximum score achievable.
At a glance
Key ingredients 4
Organic Wheat FlourGood
Organic wheat flour is a staple ingredient in bread, providing essential carbohydrates and some protein. Being organic, it is free from synthetic pesticides and fertilizers, which is beneficial for health and the environment. It serves as the primary structure for the bread, contributing to its texture and flavor.
Risks
Potential allergen for individuals with wheat or gluten sensitivities.
Benefits
Provides carbohydrates for energy and contains some protein and fiber, contributing to a balanced diet.
Organic Sourdough CultureVery Good
Organic sourdough culture is a natural leavening agent that enhances the flavor and texture of bread. It involves fermentation, which can improve the digestibility of the bread and increase the availability of nutrients. The organic aspect ensures no synthetic additives are used in its preparation.
Benefits
Fermentation process can improve gut health by promoting beneficial bacteria and enhancing nutrient absorption.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium needed for various bodily functions, though in small amounts.
EnzymesNeutral
Enzymes are added to improve the texture and shelf life of the bread. They are naturally occurring proteins that catalyze biochemical reactions. In bread making, they help break down starches and proteins, enhancing dough handling and bread quality.
Benefits
Improve the texture and freshness of the bread without the need for chemical additives.
Processing
Processed Foods
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