At a glance
Summary
This sourdough loaf is made with a mix of unbleached enriched wheat flour and whole wheat flour, providing some nutritional benefits from the whole grains. However, it is a processed food with added vitamins and minerals, which slightly detracts from its overall healthiness. The absence of harmful additives like seed oils or artificial preservatives is positive, but the processing level limits its score.
Key ingredients 10
Whole Wheat FlourGood
Whole wheat flour is a nutritious ingredient that retains the bran and germ, providing fiber and essential nutrients. It contributes to a lower glycemic index compared to refined flours. The presence of whole grains supports digestive health and provides a more complex flavor profile.
Risks
May cause digestive discomfort in individuals with gluten sensitivity or celiac disease.
Benefits
Rich in dietary fiber and essential nutrients, supporting digestive health and providing a more complex flavor.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and maintains healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is essential for the dough formation and contributes to the texture of the bread. Water itself does not provide any nutritional value but is crucial for the baking process.
Benefits
Essential for dough formation and contributes to the texture of the bread.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component for proper dough development and flavor balance. While it is essential in small amounts, excessive consumption can lead to health issues.
Risks
Excessive intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
Malted Barley FlourNeutral
Malted barley flour is used to improve the fermentation process and enhance the flavor of bread. It contains enzymes that help break down starches into sugars, feeding the yeast. While it aids in bread quality, it does not significantly impact nutritional value.
Benefits
Improves fermentation and enhances flavor in bread making.
IronNeutral
Iron is an essential mineral added to enriched flour to prevent deficiencies. It is crucial for oxygen transport in the blood and energy production. While beneficial, excessive iron intake can be harmful.
Risks
Excessive intake can lead to iron overload and associated health issues.
Benefits
Essential for oxygen transport and energy production in the body.
Thiamin MononitrateNeutral
Thiamin mononitrate, a form of vitamin B1, is added to enriched flour to support energy metabolism. It is essential for converting carbohydrates into energy. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and is essential for carbohydrate conversion.
Folic AcidNeutral
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, it is typically consumed in adequate amounts through a balanced diet.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Prevents neural tube defects and supports DNA synthesis and cell division.
Unbleached Enriched Wheat FlourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals through enrichment, supporting overall nutritional intake.
Processing
Processed Foods
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