Seeded Sliced Sourdough
Summary
This seeded sliced sourdough bread contains beneficial ingredients like sunflower seeds and spelt, which provide healthy fats, protein, and fiber. However, it is a processed food with a moderate level of processing, which limits its score potential. The absence of harmful additives or seed oils is positive, but the processing level and presence of refined wheat flour prevent it from achieving a higher score.
At a glance
Key ingredients 7
WheatflourNeutral
Wheatflour is a staple ingredient in bread, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. While it is a common ingredient, it lacks the nutritional benefits of whole grain alternatives.
Risks
Refined wheatflour can contribute to blood sugar spikes and lacks fiber compared to whole grains.
Benefits
Provides essential carbohydrates for energy and is a key component in bread-making.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural, unprocessed ingredient with no health risks. Water is essential for hydration and the overall texture of the bread.
Benefits
Essential for hydration and contributes to the dough's consistency and texture.
Sunflower SeedsGood
Sunflower seeds are a nutritious addition, providing healthy fats, protein, and fiber. They are rich in vitamin E and other antioxidants, which support heart health. The seeds add texture and nutritional value to the bread.
Benefits
Rich in healthy fats, protein, and antioxidants, supporting heart health and providing nutritional benefits.
Spelt (Wheat)Good
Spelt is an ancient grain that is often easier to digest than modern wheat varieties. It contains more protein and fiber than regular wheat, contributing to better satiety and digestive health. Spelt adds a nutty flavor and nutritional diversity to the bread.
Risks
Contains gluten, which may be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Higher in protein and fiber compared to regular wheat, supporting digestive health and satiety.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant health benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread-making.
Malted WheatflourNeutral
Malted wheatflour is used to enhance flavor and color in bread. It is a processed ingredient that provides enzymes to aid in fermentation. While it adds flavor, it does not offer significant nutritional benefits.
Benefits
Enhances flavor and aids in the fermentation process of bread.
Dried Fermented WheatflourNeutral
Dried fermented wheatflour is used to improve the flavor and texture of sourdough bread. It is a processed ingredient that contributes to the sourdough's characteristic tangy taste. While it enhances flavor, it does not provide significant nutritional benefits.
Benefits
Contributes to the unique flavor and texture of sourdough bread.
Processing
Processed Foods
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