Bread Slices
Summary
This bread is made from high-quality ingredients, including sourdough and organic wheat flour, and is minimally processed, which contributes to its healthiness. The absence of harmful additives and the use of simple, recognizable ingredients enhance its nutritional profile. Its low processing level and clean label make it a wholesome choice compared to more processed bread options.
At a glance
Key ingredients 9
SourdoughNeutral
Sourdough is a traditional bread starter that uses natural fermentation. It can improve digestibility and nutrient absorption compared to conventional bread. However, its benefits depend on the fermentation process and the quality of the flour used.
Benefits
May improve gut health due to natural fermentation and can enhance nutrient absorption.
CornmealNeutral
Cornmeal is a ground flour made from dried corn. It provides texture and a slightly sweet flavor to baked goods. While it is a source of carbohydrates, it lacks significant nutritional benefits compared to whole grains.
Benefits
Provides carbohydrates and can add texture and flavor to baked goods.
Organic Wheat FlourNeutral
Organic wheat flour is made from organically grown wheat, which avoids synthetic pesticides and fertilizers. It is a staple ingredient in bread-making, providing structure and texture. However, it may not offer significant health benefits beyond being organic.
Benefits
Being organic, it avoids synthetic pesticides and fertilizers, which is beneficial for health and the environment.
WaterNeutral
Water is a basic ingredient used in bread-making to hydrate the flour and activate yeast. It is essential for the dough formation and fermentation process. Water itself does not provide nutritional benefits.
Benefits
Essential for dough formation and fermentation but does not provide nutritional benefits.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast fermentation. It is a necessary component in small amounts for proper dough development. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive consumption can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and controls yeast fermentation in bread-making.
Reduced IronNeutral
Reduced iron is added to flour to fortify it with iron, an essential mineral. It helps prevent iron-deficiency anemia but does not significantly alter the taste or texture of the bread. The bioavailability of iron in this form can vary.
Benefits
Helps prevent iron-deficiency anemia by providing an essential mineral.
Thiamine MononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for energy metabolism and nerve function. While beneficial, it is not naturally occurring in the bread.
Benefits
Essential for energy metabolism and nerve function, helping to prevent deficiencies.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to fortify flour and support energy production and cellular function. It is water-soluble and generally safe in fortified foods. Its presence in bread helps meet daily nutritional needs.
Benefits
Supports energy production and cellular function, contributing to overall health.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. While beneficial, it is not naturally occurring in the bread.
Benefits
Crucial for DNA synthesis and cell division, especially important during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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