At a glance
Summary
This white sourdough bloomer is a processed food with a relatively clean ingredient list, featuring wholemeal rye flour and malted barley flour, which contribute beneficial nutrients and fiber. However, it is capped due to its processing level and contains refined wheat flour, which is less nutritious than whole grain alternatives. The absence of harmful additives or seed oils is a positive aspect, but the processing level limits its overall score.
Key ingredients 11
Wholemeal Rye FlourGood
Wholemeal rye flour is a whole grain flour that retains its bran and germ, offering more nutrients than refined flours. It is rich in fiber, which supports digestive health. Rye flour also provides a distinct flavor and texture to bread.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing a unique flavor profile.
Malted Barley FlourGood
Malted barley flour is used to improve the flavor and texture of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. This ingredient can enhance the nutritional profile of bread by providing additional vitamins and minerals.
Benefits
Enhances flavor and nutritional content, providing enzymes that aid in fermentation.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and overall health.
WaterNeutral
Water is a fundamental ingredient in bread-making, hydrating the flour and activating yeast. It is essential for dough formation but does not contribute nutritional value. Its role is primarily functional in the baking process.
See more about Water →Durum Wheat FlourNeutral
Durum wheat flour is used for its high protein content, which contributes to the bread's texture. It is a refined flour, similar to regular wheat flour, and lacks the fiber of whole grains. It is commonly used in pasta and some bread varieties.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides protein and carbohydrates, supporting energy needs.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient but does not provide nutritional benefits. Excessive consumption can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread-making.
Calcium CarbonateNeutral
Calcium carbonate is used as a dietary supplement to increase calcium content in foods. It is a common additive in fortified foods but does not affect the flavor or texture of bread. It is generally recognized as safe when used appropriately.
Risks
Excessive intake can lead to hypercalcemia, though this is unlikely from bread consumption alone.
Benefits
Provides a source of calcium, supporting bone health.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods. It is important for DNA synthesis and cell growth. While beneficial in preventing neural tube defects, it is not naturally occurring in bread.
Risks
Excessive intake can mask vitamin B12 deficiency.
Benefits
Essential for DNA synthesis and preventing neural tube defects.
IronNeutral
Iron is added to fortify bread, helping to prevent iron deficiency anemia. It is an essential mineral for oxygen transport in the blood. Fortification helps meet dietary needs but does not enhance the bread's natural flavor or texture.
Risks
Excessive iron intake can lead to toxicity, though this is rare from fortified foods alone.
Benefits
Supports oxygen transport and helps prevent anemia.
ThiaminNeutral
Thiamin, or vitamin B1, is added to bread to support energy metabolism. It is essential for converting carbohydrates into energy. Fortification ensures adequate intake but does not alter the bread's natural properties.
Benefits
Essential for energy metabolism and maintaining nerve function.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour may contribute to blood sugar spikes and lacks fiber compared to whole grain alternatives.
Benefits
Provides carbohydrates necessary for energy, though it lacks the nutritional benefits of whole grains.
Processing
Processed Foods
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