At a glance
Summary
This bread features a high content of whole grain ingredients like sourdough from whole grain rye, rye flour, and rye kernels, which contribute to its nutritional value and fiber content. The inclusion of flaxseed and sunflower seeds adds healthy fats and additional nutrients. However, the presence of syrup and the processing level limit its score, despite the overall clean ingredient list.
Key ingredients 11
Sourdough from whole grain ryeVery Good
Sourdough from whole grain rye is a fermented ingredient that enhances digestibility and nutrient absorption. The fermentation process can increase the availability of minerals and reduce phytic acid content. It also contributes to a unique flavor profile and potential probiotic benefits.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing a slow release of energy.
FlaxseedVery Good
Flaxseed is a nutrient-dense seed high in omega-3 fatty acids, fiber, and lignans. It supports heart health and has anti-inflammatory properties. Flaxseed can also aid in digestion and provide a source of plant-based protein.
Benefits
Rich in omega-3 fatty acids and fiber, promoting heart health and digestion.
Rye kernelsGood
Rye kernels are whole grains that provide fiber, vitamins, and minerals. They add texture and nutritional value to the bread. Whole grains like rye are linked to reduced risk of chronic diseases.
Benefits
Rich in fiber and nutrients, supporting heart health and digestion.
Sunflower seedsGood
Sunflower seeds are a good source of healthy fats, protein, and vitamins. They contribute to the nutritional profile of the bread and add a nutty flavor. Sunflower seeds are associated with heart health benefits due to their healthy fat content.
Benefits
Provide healthy fats and protein, supporting heart health and adding nutritional value.
WheatNeutral
Wheat is a staple grain providing carbohydrates and some protein. It is a common ingredient in bread products, offering energy and some essential nutrients. However, it may not be suitable for individuals with gluten intolerance or celiac disease.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates for energy and contains some essential nutrients.
Rye flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
High in fiber, supporting digestive health and providing a steady release of energy.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute any nutritional value. Its presence is necessary for the texture and structure of the bread.
Benefits
Essential for dough formation and baking, but provides no nutritional benefits.
SyrupNeutral
Syrup is used as a sweetener and to enhance the flavor of the bread. It provides carbohydrates but should be consumed in moderation due to its sugar content. In this context, it is used in small amounts and does not significantly impact the overall healthiness of the product.
Risks
Excessive consumption of added sugars can lead to health issues such as weight gain and increased risk of chronic diseases.
Benefits
Adds flavor and sweetness to the bread, but offers limited nutritional benefits.
Malt from barleyNeutral
Malt from barley is used to enhance flavor and color in baked goods. It provides some carbohydrates and can contribute to the browning of the crust. While it adds flavor, it does not significantly impact the nutritional profile.
Benefits
Enhances flavor and color, contributing to the sensory qualities of the bread.
YeastNeutral
Yeast is a leavening agent that helps the dough rise and develop texture. It is essential for the fermentation process in bread making. While it does not provide significant nutritional benefits, it is crucial for bread production.
Benefits
Essential for leavening and texture development in bread.
Iodized saltNeutral
Iodized salt is used to enhance flavor and provide iodine, an essential nutrient. It is a common ingredient in bread, contributing to taste and nutritional value. While necessary in small amounts, excessive salt intake should be avoided.
Risks
Excessive salt intake can lead to high blood pressure and other health issues.
Benefits
Provides iodine, an essential nutrient, and enhances flavor.
Processing
Processed Foods
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