Tuscany Freshly Baked
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 artificial preservatives is a positive aspect, but the processing level limits its score.
At a glance
Key ingredients 10
Unbleached unbromated wheat flourNeutral
Unbleached unbromated wheat flour is a common base for bread products. It is less processed than bleached flour, retaining more natural 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. While it adds flavor, it does not significantly contribute to nutritional value.
Risks
May pose gluten-related issues for sensitive individuals.
Benefits
Enhances flavor and aids in the fermentation process of bread.
NiacinNeutral
Niacin is a form of vitamin B3 added to enrich flour. It plays a role in energy metabolism and maintaining healthy skin. As an additive, it helps restore nutrients lost during processing.
Benefits
Supports energy metabolism and contributes to overall nutritional enrichment of processed flour.
Reduced ironNeutral
Reduced iron is added to flour to prevent iron deficiency. It is a common fortification in processed grains. While beneficial for preventing anemia, it is not as bioavailable as iron from animal sources.
Risks
Excessive intake can lead to iron overload, particularly in individuals with hemochromatosis.
Benefits
Helps prevent iron deficiency anemia by supplementing dietary iron intake.
Thiamine mononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. Its addition helps replace nutrients lost during flour processing.
Benefits
Supports carbohydrate metabolism and nerve function, contributing to the nutritional profile of enriched flour.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enrich flour and support energy production. It is essential for cellular function and growth. Its inclusion helps restore nutrients lost during flour processing.
Benefits
Supports energy production and cellular function, enhancing the nutritional value of processed flour.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify flour. It is crucial for DNA synthesis and cell division. Its addition helps prevent neural tube defects in developing fetuses.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, particularly important during pregnancy.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and activating yeast. It is essential for dough formation and texture. As a natural ingredient, it poses no health risks.
Benefits
Essential for dough formation and activating yeast in bread making.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant processing. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and regulates yeast activity in bread making.
YeastNeutral
Yeast is a microorganism used to ferment dough, producing carbon dioxide for leavening. It is a natural ingredient essential for bread texture. While beneficial for bread making, it does not provide significant nutritional value.
Benefits
Essential for leavening and texture in bread making.
Processing
Processed Foods
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