SLICED SOURDOUGH BREAD
Summary
This sliced sourdough bread is made with high-quality ingredients such as certified organic unbleached wheat flour and sea salt, which contribute to its nutritional value. The bread is processed, but it avoids harmful additives and seed oils, maintaining a clean label. However, the processing level limits its maximum potential score, despite the use of beneficial ingredients.
At a glance
Key ingredients 5
Certified organic unbleached wheat flourGood
This is a high-quality flour that retains more nutrients compared to bleached flour. Being organic, it is free from synthetic pesticides and fertilizers, which enhances its nutritional profile. It provides essential carbohydrates and some protein, making it a staple in bread products.
Benefits
Provides essential carbohydrates for energy and contains some protein and fiber, contributing to a balanced diet.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It is a neutral ingredient with no direct nutritional benefits or risks. Its primary role is functional, contributing to the dough's consistency and texture.
See more about Water →Sea saltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and can contribute to the overall mineral intake. Unlike refined salt, it retains natural minerals, which can be beneficial in small amounts.
Risks
Excessive consumption of sodium can lead to health issues such as hypertension.
Benefits
Provides essential sodium and trace minerals, contributing to electrolyte balance and flavor enhancement.
Cultured wheatNeutral
Cultured wheat is used as a natural preservative due to its antimicrobial properties. It is created through fermentation, which can enhance the flavor profile of bread. It does not significantly alter the nutritional content of the product.
Benefits
Acts as a natural preservative, potentially extending shelf life without synthetic additives.
Plant based enzymeNeutral
Plant-based enzymes are used to improve dough handling and bread texture. They are derived from natural sources and help in breaking down starches and proteins during baking. These enzymes do not contribute directly to the nutritional value of the bread.
Benefits
Improves dough consistency and bread texture, enhancing the overall quality of the product.
Processing
Processed Foods
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