Baguette

Sprouts
65 Fair
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Summary

This baguette is made with enriched flour, which is a refined ingredient, and contains added salt, contributing to its processed nature. While it includes beneficial ingredients like whole grain flours and rye flour, which provide fiber and nutrients, the presence of refined flour and the level of processing limit its healthiness. The product does not contain harmful additives or seed oils, but its processing level and ingredient composition prevent it from scoring higher.

At a glance

Beneficial ingredients 4
Harmful ingredients 0
Owned by Apollo Global Management
Category Bread

Key ingredients 9

Enriched Flour
Neutral

Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain options.

Risks

May contribute to blood sugar spikes due to its refined nature and lack of fiber.

Benefits

Provides essential vitamins and minerals like iron and B vitamins due to enrichment.

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Water
Neutral

Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It does not provide any nutritional value but is essential for the baking process. It helps activate yeast and develop gluten structure in bread.

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Wheat Gluten
Neutral

Wheat gluten is a protein that provides elasticity and structure to bread. It is often added to improve the texture and rise of baked goods. While beneficial for bread quality, it can cause issues for those with gluten sensitivities or celiac disease.

Risks

Can cause adverse reactions in individuals with gluten intolerance or celiac disease.

Benefits

Enhances the texture and structure of bread, making it more palatable.

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Yeast
Good

Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, causing dough to rise. It contributes to the flavor and texture of bread. Yeast fermentation can also enhance the nutritional profile by increasing B vitamins.

Benefits

Improves bread texture and flavor while potentially enhancing nutritional content through fermentation.

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Rye Flour
Good

Rye flour is a whole grain flour that provides more fiber and nutrients compared to refined flours. It contributes to a denser texture and distinct flavor in bread. Rye is also known for its potential to improve digestive health due to its fiber content.

Risks

May cause digestive discomfort in individuals sensitive to high-fiber foods.

Benefits

Rich in fiber and nutrients, supporting digestive health and providing a unique flavor profile.

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Wheat
Neutral

Wheat is a staple grain used in many bread products. It provides carbohydrates and some protein but is often refined, reducing its nutritional value. Whole wheat options are more nutritious due to higher fiber content.

Risks

May cause allergic reactions in individuals with wheat allergies or gluten intolerance.

Benefits

Provides energy through carbohydrates and some protein content.

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Sea Salt
Good

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Risks

Excessive consumption can lead to high blood pressure and other health issues.

Benefits

Enhances flavor and provides trace minerals.

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Whole Grain Flours
Good

Whole grain flours retain the bran and germ, providing more fiber and nutrients than refined flours. They contribute to a healthier nutritional profile and can improve heart health. Whole grains are also linked to better digestive health.

Risks

May cause digestive discomfort in individuals not accustomed to high-fiber diets.

Benefits

Rich in fiber and nutrients, supporting heart and digestive health.

Malted Barley Flour
Neutral

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars, aiding yeast activity. While it adds flavor, it does not significantly impact nutritional value.

Benefits

Enhances flavor and aids in dough fermentation.

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Processing

Group 3 · Processed

Processed Foods

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