mini LAVASH FLATBREAD TRADITIONAL
Summary
This mini Lavash Flatbread is moderately processed, containing a mix of beneficial and less desirable ingredients. The inclusion of oat fiber, cultured wheat flour, yeast, and organic enzymes enhances its nutritional profile and indicates a cleaner label. However, the presence of cane sugar, a refined ingredient, and the overall processing level limit its healthiness, preventing it from achieving a higher score.
At a glance
Key ingredients 9
Wheat FlourNeutral
Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. While it is a common ingredient, it lacks the nutritional benefits of whole grain alternatives.
Risks
May contribute to blood sugar spikes and is a common allergen for those with gluten sensitivity.
Benefits
Provides essential carbohydrates for energy, though lacks fiber and nutrients found in whole grains.
WaterNeutral
Water is a fundamental ingredient in baking, used to hydrate flour and activate yeast. It is essential for the dough formation process. There are no health concerns associated with water in this context.
Benefits
Essential for hydration and dough consistency.
Oat FiberGood
Oat fiber is a beneficial ingredient that adds dietary fiber to the product. It can aid in digestion and help maintain healthy cholesterol levels. The inclusion of oat fiber enhances the nutritional profile of the flatbread.
Benefits
Contributes to digestive health and may help in lowering cholesterol levels.
Wheat GlutenNeutral
Wheat gluten is used to improve the elasticity and chewiness of the dough. It is a concentrated source of protein but can be problematic for those with gluten intolerance or celiac disease. Its use is common in bread products to enhance texture.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides protein and improves the texture of baked goods.
Cane SugarBad
Cane sugar is a refined sugar that can contribute to increased calorie intake and potential blood sugar spikes. It is often used to enhance flavor but lacks nutritional benefits. Excessive consumption of refined sugars is linked to various health issues.
Risks
May lead to weight gain, increased risk of diabetes, and dental issues when consumed in excess.
Benefits
Provides quick energy but should be consumed in moderation.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Adds flavor and contains trace minerals.
Cultured Wheat FlourGood
Cultured wheat flour is used as a natural preservative, enhancing the shelf life of the product without artificial additives. It is made by fermenting wheat flour with beneficial bacteria. This process can improve the digestibility of the product.
Benefits
Acts as a natural preservative and may improve gut health due to fermentation.
YeastGood
Yeast is a natural leavening agent that helps the dough rise, contributing to the texture and flavor of the bread. It is a source of B vitamins and can improve the nutritional profile of the product. Yeast fermentation can also enhance the digestibility of the bread.
Benefits
Provides B vitamins and enhances the texture and flavor of bread.
Organic EnzymesGood
Organic enzymes are used to improve the dough's texture and shelf life naturally. They help break down starches and proteins, enhancing the bread's quality. The use of organic enzymes indicates a cleaner label with fewer artificial additives.
Benefits
Improves dough quality and shelf life naturally.
Processing
Processed Foods
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