Sub Rolls
Summary
The sub rolls contain beneficial ingredients like iron and pasteurized liquid whole egg, which provide essential nutrients. However, the presence of rapeseed oil, a highly processed seed oil, contributes to a lower score due to its potential inflammatory effects. The product is moderately processed, which further impacts its overall health rating.
At a glance
Key ingredients 11
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread products, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks fiber compared to whole grain options.
Benefits
Provides carbohydrates for energy and is a key component in bread structure.
Calcium CarbonateNeutral
Calcium carbonate is used as a dietary supplement to increase calcium intake. It is often added to fortify foods and improve nutritional content. It is generally considered safe when used in moderation.
Risks
Excessive intake can lead to hypercalcemia and other health issues.
Benefits
Helps in maintaining bone health by providing a source of calcium.
IronGood
Iron is an essential mineral that supports oxygen transport in the blood. It is often added to foods to prevent iron deficiency anemia. Fortification helps meet daily nutritional requirements.
Risks
Excessive iron intake can cause toxicity and gastrointestinal issues.
Benefits
Essential for producing hemoglobin and preventing anemia.
NiacinNeutral
Niacin, also known as vitamin B3, is important for energy metabolism and maintaining healthy skin. It is commonly added to fortified foods to prevent deficiencies. It is generally safe in recommended amounts.
Risks
High doses can cause flushing and liver damage.
Benefits
Supports energy production and skin health.
ThiaminNeutral
Thiamin, or vitamin B1, is crucial for carbohydrate metabolism and nerve function. It is often added to foods to prevent deficiencies. It is safe and beneficial in recommended amounts.
Benefits
Essential for energy metabolism and nerve function.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in dough formation. It is a natural and essential component of many food products. It does not contribute any calories or nutrients.
Benefits
Essential for hydration and dough consistency.
YeastNeutral
Yeast is a microorganism used in baking to leaven bread, creating a light and airy texture. It is a natural ingredient that contributes to the fermentation process. It is generally safe and beneficial in bread making.
Benefits
Contributes to the leavening and flavor development in bread.
Fermented Wheat FlourNeutral
Fermented wheat flour is used to enhance flavor and improve the texture of bread. The fermentation process can increase digestibility and nutrient availability. It is a traditional method used in bread making.
Benefits
Improves flavor and texture, and may enhance nutrient absorption.
Rapeseed OilVery Bad
Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. It is often highly processed and may contribute to inflammation when consumed in excess. Alternatives like olive oil offer healthier fat profiles.
Risks
High omega-6 content may promote inflammation when consumed in excess.
SaltNeutral
Salt is used in bread making to enhance flavor and control yeast activity. It is a common ingredient in many foods but should be consumed in moderation. Excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and helps control yeast fermentation in bread.
Pasteurised Liquid Whole EggGood
Pasteurised liquid whole egg provides protein and essential nutrients like choline and vitamin D. Pasteurization ensures safety by reducing the risk of foodborne illness. Eggs are a high-quality protein source.
Benefits
Rich in high-quality protein and essential nutrients like choline and vitamin D.
Processing
Processed Foods
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