At a glance
Summary
This bread contains several beneficial ingredients such as rye flour, sourdough culture, rye kernels, and flaxseeds, which contribute to its nutritional value and support digestive health. However, the presence of rapeseed oil, a seed oil high in omega-6 fatty acids, is a concern due to its potential inflammatory effects and high processing level. The product is moderately processed, which limits its score despite the presence of whole grains and natural leavening agents.
Key ingredients 16
Sourdough cultureGood
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It can improve the bioavailability of nutrients in the bread. The fermentation process may also contribute to gut health.
Benefits
Enhances flavor and digestibility, and may improve nutrient absorption and gut health.
Rye kernelsGood
Rye kernels are whole grains that provide fiber, vitamins, and minerals. They contribute to the bread's texture and nutritional profile. Whole grains like rye kernels are associated with various health benefits.
Benefits
Provide fiber, vitamins, and minerals, supporting overall health and contributing to a nutritious diet.
Sunflower seedsGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Provide healthy fats and antioxidants, contributing to the bread's nutritional profile.
FlaxseedsGood
Flaxseeds are rich in omega-3 fatty acids, fiber, and lignans. They support heart health and have anti-inflammatory properties. Their inclusion enhances the nutritional value of the bread.
Benefits
Rich in omega-3 fatty acids and fiber, supporting heart health and providing anti-inflammatory benefits.
Rye flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Rich in fiber and nutrients, rye flour supports digestive health and may aid in blood sugar regulation.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It does not contribute any nutritional value but is essential for the baking process. Its presence is necessary for the texture and structure of the bread.
See more about Water →BreadcrumbsNeutral
Breadcrumbs are used to enhance texture and absorb moisture. They do not significantly alter the nutritional profile of the bread. Their role is primarily functional in the baking process.
Barley malt extractNeutral
Barley malt extract is used for flavor and color enhancement. It provides some sweetness and can contribute to the Maillard reaction during baking. Its nutritional impact is minimal in small quantities.
Benefits
Adds flavor and color, enhancing the sensory qualities of the bread.
Salt with iodineNeutral
Iodized salt provides essential iodine, which is important for thyroid function. It is used to enhance flavor and preserve the bread. The amount used is typically small and not a health concern.
Risks
Excessive salt intake can lead to health issues, but the amount in bread is generally moderate.
Benefits
Provides essential iodine, supporting thyroid health.
VinegarNeutral
Vinegar is used as a preservative and flavor enhancer. It can help extend the shelf life of the bread. Its nutritional impact is negligible in small amounts.
Benefits
Acts as a preservative and flavor enhancer, contributing to the bread's shelf life.
SyrupNeutral
Syrup is used as a sweetener and can contribute to the browning of the crust. It provides carbohydrates but little nutritional value. Its impact is primarily on flavor and appearance.
Risks
Excessive consumption of added sugars can lead to health issues, but the amount in bread is typically moderate.
Benefits
Adds sweetness and enhances the crust's appearance through browning.
Dried sourdoughNeutral
Dried sourdough is used to enhance flavor and improve the bread's texture. It provides some of the benefits of fresh sourdough culture but in a more stable form. Its nutritional impact is minimal.
Benefits
Enhances flavor and texture, contributing to the bread's sensory qualities.
YeastNeutral
Yeast is a leavening agent that helps the bread rise. It contributes to the texture and flavor of the bread. Its nutritional impact is minimal in the final product.
Benefits
Essential for leavening, contributing to the bread's texture and flavor.
Barley malt flourNeutral
Barley malt flour is used for flavor and color enhancement. It contributes to the Maillard reaction during baking. Its nutritional impact is minimal in small quantities.
Benefits
Enhances flavor and color, contributing to the bread's sensory qualities.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Benefits
Provides carbohydrates and protein, contributing to the bread's structure.
Rapeseed oilVery Bad
Rapeseed oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed, which may reduce its nutritional quality. Its use is discouraged due to potential health concerns.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play