At a glance
Summary
This pizza crust is moderately processed and contains a mix of beneficial and less desirable ingredients. The inclusion of resistant starches, flax meal, psyllium, and inulin provides some nutritional benefits, such as fiber and prebiotics, which support gut health. However, the presence of high oleic sunflower oil and sunflower lecithin, along with multiple additives like modified starches and gums, indicates a higher level of processing, which impacts the overall healthiness of the product.
Key ingredients 11
Resistant tapioca starchGood
Resistant tapioca starch is a type of resistant starch that acts as a prebiotic, supporting gut health. It is minimally processed and can help improve digestive health by promoting beneficial gut bacteria. Compared to regular starches, it has a lower glycemic impact.
Benefits
Supports gut health by acting as a prebiotic and has a lower glycemic impact compared to regular starches.
Flax mealGood
Flax meal is rich in omega-3 fatty acids and fiber, supporting heart health and digestion. It is minimally processed and retains most of its natural nutrients. Compared to other seeds, flax meal is particularly high in lignans, which have antioxidant properties.
Risks
May cause digestive discomfort if consumed in large amounts due to high fiber content.
Benefits
Rich in omega-3 fatty acids and fiber, supporting heart health and digestion.
PsylliumGood
Psyllium is a soluble fiber that aids in digestion and helps maintain healthy cholesterol levels. It is derived from the husks of Plantago ovata seeds and is minimally processed. Psyllium can also help regulate blood sugar levels by slowing digestion.
Risks
May cause bloating or gas if consumed in large quantities without adequate water.
Benefits
Aids in digestion and helps maintain healthy cholesterol levels.
InulinGood
Inulin is a type of soluble fiber that acts as a prebiotic, promoting the growth of beneficial gut bacteria. It is extracted from chicory root and is minimally processed. Inulin can also help improve calcium absorption and support digestive health.
Risks
May cause bloating or gas if consumed in large amounts.
Benefits
Acts as a prebiotic, promoting the growth of beneficial gut bacteria and supporting digestive health.
Modified celluloseNeutral
Modified cellulose is used as a thickener and stabilizer in food products. It is derived from plant fibers and is generally considered safe for consumption. While it provides no nutritional benefits, it helps improve the texture and stability of food products.
Benefits
Helps improve the texture and stability of food products.
Xanthan gumNeutral
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in food products. It is produced through fermentation and is generally recognized as safe. While it provides no nutritional benefits, it is effective in improving the texture of gluten-free products.
Risks
May cause digestive issues in sensitive individuals if consumed in large amounts.
Benefits
Effective in improving the texture of gluten-free products.
Rice branNeutral
Rice bran is the outer layer of the rice grain, rich in fiber and nutrients. It is minimally processed and can contribute to dietary fiber intake. However, it is not as nutrient-dense as other whole grains.
Benefits
Contributes to dietary fiber intake and is rich in nutrients.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in many processed foods. While necessary for bodily functions, excessive intake can lead to health issues such as hypertension.
Risks
Excessive intake can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and is necessary for bodily functions.
YeastNeutral
Yeast is used as a leavening agent in baking, helping dough rise. It is a natural ingredient and contributes to the fermentation process. While it provides no significant nutritional benefits, it is essential for bread-making.
Benefits
Essential for bread-making and contributes to the fermentation process.
Sunflower lecithinBad
Sunflower lecithin is used as an emulsifier in food products. It is extracted from sunflower seeds and is less processed than soy lecithin. However, it still lacks significant nutritional benefits and is primarily used for texture improvement.
Benefits
Improves texture and consistency in food products.
High oleic sunflower oilVery Bad
Heavily flagged ingredient class under Scout's doctrine.
Risks
Excessive consumption may still contribute to an imbalance in omega-6 to omega-3 fatty acids.
Benefits
Contains higher levels of monounsaturated fats, which are more stable and less inflammatory than polyunsaturated fats.
Processing
Processed Foods
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