At a glance
Summary
This bread contains rapeseed oil, a seed oil that is high in omega-6 fatty acids and can promote inflammation when consumed in excess. Additionally, the presence of added sugar contributes to increased caloric intake without providing essential nutrients. The product is moderately processed, which limits its score despite having a relatively short ingredient list and only one additive.
Key ingredients 8
WaterNeutral
Water is a fundamental ingredient in bread making, used to hydrate the flour and activate yeast. It is essential for the dough formation process. Water itself does not provide any nutritional value.
Benefits
Essential for dough formation and yeast activation in bread making.
Wheat sourdoughNeutral
Wheat sourdough is used to enhance the flavor and texture of bread. It involves a fermentation process that can improve digestibility. However, the nutritional benefits depend on the fermentation duration and flour type used.
Benefits
May improve digestibility and flavor of the bread through fermentation.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide that helps the dough rise. It is a natural ingredient essential for leavening. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for leavening and contributes to the bread's texture and flavor.
Table saltNeutral
Table salt is used to enhance flavor and control yeast activity in bread. It is a refined form of sodium chloride without trace minerals. Excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
Sodium acetateNeutral
Sodium acetate is used as a pH regulator in food products. It is generally recognized as safe when used in small amounts. It does not provide nutritional benefits but helps maintain product stability.
Benefits
Helps maintain product stability by regulating pH levels.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber and nutrients found in whole grains.
Benefits
Provides essential carbohydrates for energy but lacks significant nutritional benefits compared to whole grain alternatives.
SugarBad
Sugar is a refined carbohydrate that can contribute to increased blood sugar levels and caloric intake. It is often added to enhance flavor but offers no essential nutrients. Excessive consumption is linked to various health issues, including obesity and diabetes.
Risks
Excessive sugar intake can lead to obesity, diabetes, and other metabolic disorders.
Rapeseed oilVery Bad
Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. Its processing involves high heat and chemical solvents, which can degrade nutritional quality. High omega-6 content may promote inflammation when consumed in excess.
Risks
High omega-6 content may promote inflammation and its processing can introduce harmful compounds.
Processing
Processed Foods
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