CIABATTA ITALIAN TABLE BREAD
Summary
This ciabatta bread features a relatively clean ingredient list with beneficial whole grain flours and yeast, which contribute to its nutritional value. However, it is considered a processed food due to its level of processing, which limits its score. The absence of harmful additives or seed oils supports a higher rating within its category, but the processing level prevents it from reaching the top tier.
At a glance
Key ingredients 6
Wheat flourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. While it is a common ingredient, it may not offer significant health benefits compared to whole grain alternatives.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates that are a primary energy source for the body.
WaterNeutral
Water is a fundamental ingredient in bread-making, hydrating the flour and activating yeast. It is essential for the dough formation process. Water itself does not contribute any nutritional value.
See more about Water →Whole grain floursGood
Whole grain flours, such as rye and whole wheat, retain the bran and germ, providing more fiber and nutrients. They contribute to a healthier bread option compared to refined flours. Whole grains are associated with improved digestion and reduced risk of chronic diseases.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and providing sustained energy.
Sea saltGood
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 may contribute to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium for fluid balance and nerve function.
YeastGood
Yeast is a crucial leavening agent in bread, responsible for fermentation and dough rising. It contributes to the bread's texture and flavor. Yeast fermentation can enhance nutrient availability and digestibility.
Benefits
Enhances flavor and texture of bread, and may improve nutrient absorption.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars, aiding yeast activity. While it contributes to bread quality, its nutritional impact is limited.
Risks
May cause allergic reactions in individuals sensitive to barley.
Benefits
Improves dough fermentation and flavor, contributing to a better bread texture.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store