At a glance
Summary
This bread contains beneficial ingredients like wholemeal wheat flour and a diverse blend of pulses, grains, and seeds, which contribute to its nutritional profile by providing fiber, protein, and healthy fats. However, the presence of rapeseed oil, a seed oil, introduces concerns due to its high omega-6 fatty acid content and potential inflammatory effects. Despite its good nutritional aspects, the bread is classified as ultra-processed, which limits its overall health score.
Key ingredients 10
Wholemeal Wheat FlourGood
Wholemeal wheat flour is a whole grain ingredient that retains the bran and germ, providing more fiber and nutrients than refined flour. It is minimally processed, preserving its natural vitamins and minerals. This ingredient supports digestive health and provides sustained energy.
Risks
May contain gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Pulses, Grains and Seed BlendGood
This blend includes a variety of pulses, grains, and seeds, providing a diverse range of nutrients and fiber. Ingredients like lentils, beans, and seeds are rich in protein, healthy fats, and micronutrients. The blend enhances the nutritional profile of the bread, offering benefits like improved heart health and digestion.
Risks
Potential allergen risk from sesame seeds and other seeds for sensitive individuals.
Benefits
Provides a rich source of plant-based protein, fiber, and essential fatty acids, supporting overall health.
Fermented Wheat FlourGood
Fermented wheat flour is used to improve the flavor and digestibility of the bread. Fermentation can increase the availability of nutrients and reduce antinutrients. This process can also enhance the bread's texture and shelf life.
Risks
Contains gluten, which may not be suitable for those with gluten-related disorders.
Benefits
Improves nutrient absorption and contributes to a more complex flavor profile.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough quality and enhances the bread's texture.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the bread. It is essential for the dough formation and baking process. Water itself does not contribute any nutritional value.
See more about Water →Wheat GlutenNeutral
Wheat gluten is added to improve the texture and elasticity of the bread. It is a concentrated form of protein derived from wheat. While it enhances the bread's structure, it does not provide significant nutritional benefits beyond protein content.
Risks
Contains gluten, which can trigger adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Contributes to the protein content of the bread, aiding in muscle maintenance and repair.
YeastNeutral
Yeast is a natural leavening agent that helps the bread rise by producing carbon dioxide during fermentation. It is a traditional ingredient in bread-making. Yeast itself does not provide significant nutritional benefits.
Benefits
Facilitates the fermentation process, contributing to the bread's texture and flavor.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking. While necessary in small amounts, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast fermentation in the bread-making process.
Soya FlourNeutral
Soya flour is used to enhance the protein content and improve the texture of the bread. It is a plant-based protein source that can be beneficial for vegetarians and vegans. However, it does not provide the same amino acid profile as animal-based proteins.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Contributes to the protein content of the bread, supporting muscle maintenance.
Vegetable OilsVery Bad
The inclusion of rapeseed and sustainable palm oil introduces seed oils, which are high in omega-6 fatty acids and can promote inflammation. These oils are often highly processed, which can degrade their nutritional quality. The use of sustainable palm oil is a positive aspect, but it does not offset the health concerns associated with seed oils.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Ultra-Processed Foods
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