Jason's Sliced White Sourdough Bread with Protein
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This bread is moderately processed and contains beneficial ingredients like wheat protein and sunflower seeds, which contribute to its nutritional profile. However, the presence of pea protein and the use of enriched wheat flour indicate a level of processing that limits its score. The absence of harmful additives or seed oils is a positive aspect, but the processing level prevents it from achieving a higher rating.
Key ingredients 8
Sunflower seedsGood
Sunflower seeds are a nutritious addition, providing healthy fats, protein, and fiber. They are rich in vitamin E and other antioxidants that support heart health. As whole seeds, they offer more nutritional benefits compared to extracted oils.
Risks
May cause allergic reactions in individuals with seed allergies.
Benefits
Rich in healthy fats, protein, and antioxidants, supporting heart health and providing essential nutrients.
WaterNeutral
Water is a fundamental ingredient in bread making, contributing to the dough's consistency and texture. It is a natural, unprocessed component with no additives. Water itself does not provide nutritional value but is essential for hydration.
Benefits
Essential for hydration and contributes to the dough's texture and consistency.
Wheat proteinNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May cause allergic reactions in individuals with gluten sensitivities or celiac disease.
Benefits
Increases the protein content of the bread, supporting muscle maintenance and repair.
Pea proteinNeutral
Pea protein is a plant-based protein source that contributes to the bread's protein content. It is less processed than some other plant proteins and offers a good amino acid profile. However, it may not be as bioavailable as animal-based proteins.
Benefits
Provides a plant-based protein source, contributing to the overall protein content of the bread.
Rye flourNeutral
Rye flour adds a distinct flavor and texture to the bread, along with some fiber and nutrients. It is less refined than white flour, offering more nutritional benefits. However, it still contains gluten, which may be a concern for some individuals.
Risks
May cause allergic reactions in individuals with gluten sensitivities or celiac disease.
Benefits
Provides additional fiber and nutrients compared to white flour, enhancing the bread's nutritional profile.
Fermented wheat flourNeutral
Fermented wheat flour is used to enhance flavor and improve the bread's texture. The fermentation process can increase the bioavailability of nutrients. However, it still contains gluten, which may be a concern for some individuals.
Risks
May cause allergic reactions in individuals with gluten sensitivities or celiac disease.
Benefits
Fermentation can improve nutrient absorption and add beneficial probiotics to the diet.
SaltNeutral
Salt is a common ingredient in bread, enhancing flavor and controlling yeast activity. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides essential carbohydrates for energy and is often fortified with important nutrients like iron and B vitamins.
Processing
Processed Foods
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