Nature's Promise Artisan sourdough loaf

Rye sourdough is a fermented ingredient that enhances flavor and digestibility. The fermentation process can increase the bioavailability of nutrients and improve gut health. It also contributes to the bread's unique taste and texture.

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Enriched wheat flour is a common ingredient in bread, providing structure and texture. It is fortified with vitamins and minerals like niacin, iron, thiamine, riboflavin, and folic acid to replace nutrients lost during processing. While it provides essential nutrients, it lacks the fiber and micronutrients found in whole grain flour.

Water is a fundamental ingredient in bread, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and texture. Water itself does not provide nutritional benefits but is crucial for the baking process.

Malted barley flour is used to enhance flavor and improve the browning of the crust. It contains enzymes that can aid in the fermentation process. While it adds flavor, it does not significantly impact the nutritional profile of the bread.

Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a common fortification in processed grains. While it helps meet daily iron requirements, excessive intake can lead to health issues.

Thiamine mononitrate is a form of vitamin B1 added to enriched flour. It is crucial for carbohydrate metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. While beneficial, excessive intake can mask vitamin B12 deficiency.