Whole Foods Market Firesmith Chicken

Red fife flour is a heritage wheat variety known for its rich flavor and nutritional profile. It is less processed than modern wheat varieties and may contain higher levels of nutrients. Its traditional cultivation methods contribute to biodiversity.

Levain is a natural sourdough starter that enhances the flavor and texture of baked goods. It involves fermentation, which can improve digestibility and nutrient availability. The fermentation process also contributes to a unique taste profile.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches, improving digestibility. Its natural sweetness can reduce the need for added sugars.

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Raw wheat germ is a nutrient-dense component of wheat, rich in vitamins, minerals, and healthy fats. It is minimally processed, retaining its natural nutrient profile. Its inclusion boosts the nutritional value of the product.

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor. It is less processed than table salt, retaining more minerals. Its use in moderation can contribute to electrolyte balance.

Filtered water is used as a solvent and carrier in food products. It is free from impurities and contaminants that may be present in unfiltered water. Its role is primarily functional, with no direct nutritional impact.

Unbleached hard wheat flour is a staple ingredient in baking, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it still contains gluten, which can be problematic for some individuals.

Reduced iron is added to fortify flour, helping to prevent iron deficiency anemia. It is a common fortification practice to ensure adequate iron intake. The bioavailability of iron from this source can vary.

Thiamine mononitrate is a form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent deficiencies in populations consuming processed foods.

Folic acid is a synthetic form of folate used to fortify flour, crucial for DNA synthesis and cell division. It is especially important for pregnant women to prevent neural tube defects. Fortification helps ensure adequate intake in the general population.

Cornmeal is a ground product of dried corn, used for texture and flavor in baked goods. It is a whole grain, providing fiber and some nutrients. Its processing is minimal, retaining much of its natural nutrient content.