At a glance
Summary
This Olive Oil Ciabatta is a processed food with a cap on its score due to its processing level. It contains extra virgin olive oil, which is a beneficial ingredient known for its healthy fats and antioxidants. However, the use of enriched flour, which is refined and lacks the nutrients of whole grains, detracts from its overall nutritional profile.
Key ingredients 11
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Malted barley flourGood
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. Provides a source of dietary fiber and nutrients.
Benefits
Enhances flavor and texture while providing dietary fiber and nutrients.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and skin health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough strength and volume in baking.
WaterNeutral
Water is a basic ingredient used to hydrate and bind ingredients in bread. It is essential for the dough formation and baking process. No significant health impacts are associated with water in this context.
Benefits
Essential for hydration and dough formation in baking.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Enhances flavor and helps control yeast activity in baking.
Reduced ironNeutral
Reduced iron is added to enriched flour to compensate for iron lost during processing. It is essential for oxygen transport in the blood. The bioavailability of synthetic iron may be lower than that from natural sources.
Benefits
Essential for oxygen transport and preventing anemia.
Thiamine mononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 added to enriched flour. It is crucial for energy metabolism and nerve function. Synthetic vitamins may not be as beneficial as those from whole food sources.
Benefits
Supports energy metabolism and nerve function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour. It is essential for DNA synthesis and cell division. Synthetic folic acid may not be as beneficial as folate from natural sources.
Benefits
Essential for DNA synthesis and cell division.
Enriched flourBad
Enriched flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins to replace lost nutrients. The refining process can lead to rapid spikes in blood sugar levels.
Risks
May contribute to blood sugar spikes and lacks the nutritional benefits of whole grains.
Benefits
Provides a source of carbohydrates and energy but lacks significant nutritional benefits.
Processing
Processed Foods
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