Roggen Vollkornbrot
Summary
This bread is made from whole rye grain, water, sea salt, and yeast, which are simple and wholesome ingredients. The use of whole rye grain provides fiber and essential nutrients, contributing to better satiety and blood sugar control. Despite being processed, the absence of harmful additives or seed oils allows it to achieve a high score within its category constraints.
At a glance
Key ingredients 4
Whole rye grainGood
Whole rye grain is a nutrient-dense ingredient providing fiber, vitamins, and minerals. It is minimally processed, retaining its natural nutrients and health benefits. Compared to refined grains, whole rye offers better satiety and blood sugar control.
Benefits
Rich in dietary fiber, which supports digestive health and may aid in weight management. Contains essential nutrients like magnesium and B vitamins.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the bread. It does not contribute any calories or nutrients. Its role is primarily functional in the baking process.
See more about Water →Sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium needed for fluid balance and nerve function, though in small amounts.
YeastNeutral
Yeast is a microorganism used in bread-making to ferment sugars and produce carbon dioxide, which helps the dough rise. It is a natural ingredient that contributes to the texture and flavor of the bread. Yeast is generally considered safe and beneficial for baking purposes.
Benefits
Contributes to the leavening process, improving the texture and palatability of the bread.
Processing
Processed Foods
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