At a glance
Summary
This bread contains a blend of whole grains and seeds, which are minimally processed and provide beneficial nutrients like fiber and healthy fats. However, the presence of enriched flour and added sugar detracts from its overall healthiness. While it is a processed food, the ingredient list is relatively clean, lacking harmful additives or seed oils, which helps maintain a moderate score.
Key ingredients 7
Grain and seed blendVery Good
The grain and seed blend includes a variety of whole grains and seeds, offering a diverse nutrient profile. These ingredients are minimally processed and provide fiber, healthy fats, and micronutrients. They contribute to heart health and overall wellness.
Benefits
Rich in fiber, healthy fats, and micronutrients, supporting heart health and overall wellness.
Whole wheat flourGood
Whole wheat flour is a good source of dietary fiber and essential nutrients. It is less processed than refined flour, retaining more vitamins and minerals. Its consumption supports digestive health and provides sustained energy.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in fiber, vitamins, and minerals, supporting digestive health and providing long-lasting energy.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any nutritional value or health risks. Its presence is essential for the dough formation.
See more about Water →Enriched flourNeutral
Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber of whole grains but provides essential nutrients like iron and B vitamins. It is commonly used in processed foods for its texture and shelf stability.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential nutrients such as iron and B vitamins due to fortification.
Wheat glutenNeutral
Wheat gluten is a protein that provides elasticity and structure to bread. It is a common ingredient in bread-making to improve texture. While beneficial for bread quality, it can be problematic for those with gluten intolerance.
Risks
Can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Improves bread texture and structure, enhancing the quality of baked goods.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to bread rising and flavor development, providing B vitamins and aiding in fermentation.
SugarBad
Sugar is a refined carbohydrate that can contribute to increased blood sugar levels. It is often added to enhance flavor but provides no essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes.
Risks
High intake may lead to obesity, diabetes, and other metabolic disorders.
Processing
Processed Foods
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