Sourdough
Summary
This sourdough bread is made with enriched wheat flour and contains added vitamins and minerals, which are common in processed foods. While it lacks harmful additives like high-fructose corn syrup or artificial dyes, the use of enriched flour indicates a moderate level of processing. The ingredient list is relatively short, but the processing level limits its score.
At a glance
Key ingredients 8
Enriched wheat flourNeutral
Enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to fortification.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the fermentation process in sourdough. Water itself does not provide any nutritional value but is crucial for the texture and structure of the bread.
See more about Water →Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches into sugars. While it contributes to the bread's taste and texture, it does not significantly impact nutritional value.
Benefits
Enhances flavor and aids in fermentation, improving bread quality.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and contributes to overall health.
Reduced ironNeutral
Reduced iron is added to enriched flour to increase its iron content, which is essential for oxygen transport in the blood. It helps prevent iron-deficiency anemia. While beneficial, excessive iron intake can be harmful.
Risks
Excessive intake may lead to iron overload, which can be harmful.
Benefits
Helps prevent iron-deficiency anemia and supports oxygen transport in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It is important for energy metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during processing. It plays a role in energy production and cellular function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy production and cellular function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects in developing fetuses. It is crucial for DNA synthesis and cell division. While beneficial, excessive intake can mask vitamin B12 deficiency.
Risks
Excessive intake can mask vitamin B12 deficiency, leading to potential health issues.
Benefits
Prevents neural tube defects and supports DNA synthesis and cell division.
Processing
Processed Foods
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