At a glance
Summary
This bread is made from sourdough, which is a minimally processed ingredient known for its digestive benefits and improved nutrient absorption. The fermentation process in sourdough reduces phytic acid, enhancing mineral bioavailability and contributing to a lower glycemic index. The absence of harmful additives and the use of organic wheat flour further support its high rating.
Key ingredients 9
SourdoughGood
Sourdough is a fermented bread product that can improve digestion and nutrient absorption. The fermentation process reduces phytic acid, enhancing mineral bioavailability. It also contributes to a lower glycemic index compared to regular bread.
Benefits
Contains beneficial probiotics from fermentation that support gut health and improve digestion.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Essential for energy production and cellular function, preventing riboflavin deficiency.
CornmealNeutral
Cornmeal is a ground corn product used for texture and flavor in bread. It is a source of carbohydrates and provides some fiber. However, it lacks significant nutritional benefits compared to whole grains.
Risks
May cause allergic reactions in individuals sensitive to corn.
Benefits
Provides texture and flavor to bread, with some fiber content.
Organic Wheat FlourNeutral
Organic wheat flour is a staple ingredient in bread, providing structure and carbohydrates. Being organic, it is free from synthetic pesticides and fertilizers. However, it is a refined grain, lacking the fiber and nutrients of whole wheat flour.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Organic certification ensures it is free from synthetic chemicals, providing a cleaner ingredient option.
WaterNeutral
Water is a basic ingredient used in bread making to hydrate flour and activate yeast. It is essential for dough formation and fermentation. It does not contribute any nutritional value.
Benefits
Essential for dough formation and fermentation processes in bread making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking but does not provide nutritional benefits. Excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in bread making.
Reduced IronNeutral
Reduced iron is added to fortify bread with iron, an essential mineral for oxygen transport in the body. It is a common fortification practice in enriched flours. However, the bioavailability of iron from non-heme sources is lower than from heme sources.
Risks
Excessive iron intake can lead to toxicity, especially in individuals with hemochromatosis.
Benefits
Provides essential iron, supporting oxygen transport and energy production in the body.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify bread. It is essential for energy metabolism and nerve function. Fortification helps prevent deficiencies in populations with limited dietary diversity.
Benefits
Supports energy metabolism and nerve function, preventing thiamine deficiency.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify bread. It is crucial for DNA synthesis and cell division, particularly important during pregnancy. Fortification helps prevent neural tube defects in newborns.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Supports DNA synthesis and cell division, crucial for fetal development and preventing neural tube defects.
Processing
Unprocessed or Minimally Processed Foods
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