At a glance
Summary
This bread is made with unbleached unbromated wheat flour and malted barley flour, which are generally acceptable ingredients. However, it is a processed product with added vitamins and minerals, which slightly detracts from its overall healthiness. The absence of harmful additives like seed oils or high-fructose corn syrup is positive, but the processing level limits its score.
Key ingredients 10
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and overall health as part of the B-vitamin complex.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Contributes to energy production and overall health as part of the B-vitamin complex.
Unbleached unbromated wheat flourNeutral
Unbleached unbromated wheat flour is a common base for bread products. It is less processed than bleached flour, retaining more nutrients. However, it lacks the nutritional density of whole grain flours.
Risks
Potential gluten sensitivity or allergy concerns for some individuals.
Benefits
Provides structure and texture to baked goods, with some retention of natural nutrients compared to bleached flour.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and aid in fermentation. It contains enzymes that help break down starches into sugars. It is typically used in small amounts and does not significantly impact nutritional value.
Risks
May cause issues for those with gluten intolerance or barley allergies.
Benefits
Enhances flavor and aids in the fermentation process, contributing to the bread's texture and taste.
Reduced ironNeutral
Reduced iron is added to enriched flour to prevent iron deficiency. It is a common fortification in processed grains. While beneficial for preventing anemia, it is less bioavailable than iron from animal sources.
Risks
Excessive iron intake can lead to toxicity, but this is rare from dietary sources alone.
Benefits
Helps prevent iron deficiency anemia by supplementing dietary iron intake.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. Fortification helps replace nutrients lost during flour processing.
Benefits
Supports energy metabolism and nerve function as part of the B-vitamin complex.
Folic acidNeutral
Folic acid is a synthetic form of folate used to fortify flour. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from dietary sources alone.
Benefits
Supports DNA synthesis and cell division, crucial for fetal development and overall health.
WaterNeutral
Water is a fundamental ingredient in bread, used to hydrate flour and activate yeast. It is essential for dough formation and texture. As a basic component, it has no direct nutritional impact.
Benefits
Essential for dough formation and contributes to the texture of the final product.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant nutritional benefits. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular disease.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
YeastNeutral
Yeast is a microorganism used to leaven bread, producing carbon dioxide that causes dough to rise. It is a natural ingredient with no significant health risks. It contributes to the texture and flavor of bread.
Benefits
Essential for leavening bread, contributing to its texture and flavor.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play