PROTEINBRØD

Soybeans are a good source of plant-based protein and essential amino acids. They contain isoflavones, which have been linked to various health benefits. They are also rich in fiber and healthy fats.

Wheat germ is a nutrient-rich part of the wheat kernel, high in vitamins and minerals. It is a good source of vitamin E, folate, and magnesium. It adds nutritional value to baked goods.

Whole wheat is a whole grain that retains all parts of the grain, providing fiber and nutrients. It supports digestive health and provides sustained energy. It is less processed than refined wheat.

Yellow flaxseeds are rich in omega-3 fatty acids and fiber. They support heart health and have anti-inflammatory properties. They are a good source of lignans, which may have antioxidant effects.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They provide antioxidants and support heart health. They are minimally processed and retain their natural nutrients.

Brown flaxseeds are similar to yellow flaxseeds, providing omega-3 fatty acids and fiber. They support heart health and have anti-inflammatory properties. They are a good source of lignans, which may have antioxidant effects.

Dried sourdough from rye adds flavor and may improve the digestibility of bread. It contains beneficial lactic acid bacteria. It is a traditional fermentation product with potential health benefits.

Soy flour is a high-protein flour that enhances the nutritional profile of baked goods. It is rich in essential amino acids and isoflavones. It is a plant-based protein source, suitable for vegetarians.

Water is a neutral ingredient used as a base in many food products. It does not contribute any calories or nutrients. It is essential for hydration and mixing other ingredients.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Salt is used to enhance flavor and preserve food. It is a common culinary ingredient. It is essential for maintaining fluid balance and nerve function.