At a glance
Summary
This bread contains beneficial ingredients like natural sourdough and rye flour, which enhance flavor and provide nutritional benefits. However, the presence of rapeseed oil, a highly processed seed oil, negatively impacts its health profile. The product's processing level also limits its score, as it is not minimally processed.
Key ingredients 8
Natural sourdough (rye flour, water)Good
Natural sourdough is a fermentation product that enhances flavor and digestibility of bread. It can improve the bioavailability of nutrients and reduce phytic acid content. The fermentation process may also contribute to a lower glycemic index compared to conventional bread.
Benefits
May improve gut health and nutrient absorption due to fermentation process.
WaterNeutral
Water is a fundamental ingredient in bread making, necessary for dough formation and yeast activation. It does not contribute any calories or nutrients. Its quality can affect the final texture and taste of the bread.
Benefits
Essential for hydration and dough consistency in bread making.
Rye flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Rich in fiber and nutrients, supporting digestive health and satiety.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. Excessive consumption can lead to health issues such as hypertension. It is essential to balance salt intake with other dietary sources.
Risks
High intake of salt can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast fermentation in bread.
YeastNeutral
Yeast is a microorganism used in bread making to leaven dough and develop flavor. It is a natural ingredient that contributes to the bread's texture. Yeast fermentation can also enhance the nutritional profile of bread by producing B vitamins.
Benefits
Contributes to leavening and flavor development in bread.
Acidity regulator sodium acetateNeutral
Sodium acetate is used as an acidity regulator to maintain pH balance in food products. It is generally recognized as safe when used in food processing. It does not contribute any nutritional value to the product.
Benefits
Helps maintain pH balance in food products, ensuring stability and shelf life.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Consumption of refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides essential carbohydrates for energy, though lacks the fiber and nutrients of whole grain options.
Rapeseed oilVery Bad
Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed, which may reduce its nutritional quality. Alternatives like olive oil offer healthier fat profiles.
Risks
High omega-6 content may promote inflammation when consumed in excess.
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