At a glance
Summary
This yeast dinner roll is made with enriched flour, which is refined and lacks the nutrients found in whole grains, and sugar, which contributes to added sugars in the diet. While the ingredient list is relatively short and free from artificial additives, the use of refined flour and sugar, along with its processed nature, limits its nutritional value compared to whole grain alternatives.
Key ingredients 11
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and skin health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars. It is typically used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and texture in baked goods.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement added to enriched flour to prevent iron deficiency. It is important for oxygen transport in the blood. It is typically added in small amounts and does not significantly alter the nutritional profile of the product.
Risks
Excessive intake can lead to iron overload, but this is unlikely from typical consumption levels.
Benefits
Helps prevent iron deficiency and supports oxygen transport in the blood.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and nerve function. It is typically added in small amounts and does not significantly alter the nutritional profile of the product.
Benefits
Supports energy metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is important for DNA synthesis and cell division. It is typically added in small amounts and does not significantly alter the nutritional profile of the product.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from typical consumption levels.
Benefits
Supports DNA synthesis and cell division, and helps prevent neural tube defects.
WaterNeutral
Water is a basic ingredient used to hydrate and mix other ingredients in dough. It is essential for the baking process and does not contribute calories or nutrients. It is a neutral component in the product.
Benefits
Essential for hydration and mixing in the baking process.
YeastNeutral
Yeast is a microorganism used to leaven bread, providing texture and flavor. It ferments sugars to produce carbon dioxide, which causes dough to rise. It is a natural ingredient with no significant health concerns.
Benefits
Contributes to the leavening and flavor of bread.
Enriched FlourBad
Enriched flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins to replace lost nutrients. This processing reduces its nutritional value compared to whole grain alternatives.
Risks
Consumption of refined grains like enriched flour can lead to spikes in blood sugar levels and may contribute to weight gain and metabolic issues.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides carbohydrates for energy and some protein content.
SugarBad
Sugar is a refined carbohydrate that provides sweetness and energy. Excessive consumption can lead to health issues such as obesity and diabetes. It is often added to enhance flavor but offers no essential nutrients.
Risks
High intake of sugar can contribute to obesity, diabetes, and dental cavities.
Benefits
Provides quick energy but lacks essential nutrients.
Processing
Processed Foods
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