At a glance
Summary
This bread contains several beneficial ingredients such as whole wheat flour, sunflower seeds, and flaxseeds, which contribute to its nutritional value by providing fiber, healthy fats, and essential nutrients. However, the presence of syrup as a sweetener introduces added sugars, which can be a concern if consumed in excess. The product is moderately processed, which limits its score despite the overall clean ingredient list.
Key ingredients 12
Whole wheat flourVery Good
Whole wheat flour is less processed than refined flour, retaining the bran and germ. It is rich in fiber, vitamins, and minerals, supporting digestive health and providing sustained energy. Its use in bread enhances nutritional value compared to refined flour.
Benefits
High in fiber and nutrients, supporting digestive health and providing sustained energy.
FlaxseedsVery Good
Flaxseeds are rich in omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They support heart health and may reduce inflammation. Their inclusion in bread enhances nutritional value significantly.
Risks
May cause digestive issues if consumed in large quantities due to high fiber content.
Benefits
Rich in omega-3 fatty acids and fiber, supporting heart health and reducing inflammation.
Sunflower seedsGood
Sunflower seeds are a source of healthy fats, protein, and essential nutrients like vitamin E. They add texture and nutritional value to bread. Their inclusion supports heart health and provides antioxidants.
Risks
High in calories and fat, which may contribute to weight gain if consumed in excess.
Benefits
Rich in healthy fats, protein, and antioxidants, supporting heart health.
Spelt flourGood
Spelt flour is an ancient grain that is more nutritious than modern wheat varieties. It contains more protein and fiber, supporting digestive health and providing a nutty flavor. It is often easier to digest for some people with wheat sensitivities.
Risks
Contains gluten, which may not be suitable for those with celiac disease or gluten intolerance.
Benefits
Higher in protein and fiber than regular wheat, supporting digestive health.
Spelt flakesGood
Spelt flakes are made from whole spelt grains, retaining their nutritional profile. They add texture and fiber to bread, enhancing its nutritional value. Their inclusion supports digestive health and provides a nutty flavor.
Risks
Contains gluten, which may not be suitable for those with celiac disease or gluten intolerance.
Benefits
Adds fiber and texture, supporting digestive health.
Scalded whole rye flourGood
Scalded whole rye flour is processed to improve its baking properties and flavor. It is rich in fiber and nutrients, supporting digestive health and providing a distinct taste. Its use in bread enhances nutritional value compared to refined flours.
Risks
Contains gluten, which may not be suitable for those with celiac disease or gluten intolerance.
Benefits
High in fiber and nutrients, supporting digestive health and providing a distinct flavor.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It contributes to the dough's consistency and texture. It is a neutral ingredient with no direct nutritional impact.
Benefits
Essential for hydration and dough formation.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide and causing the dough to rise. It is essential for leavening but does not contribute significant nutritional value. It is a natural ingredient with no adverse health effects.
Benefits
Essential for leavening and contributes to bread texture.
Malt from barleyNeutral
Malt from barley is used to enhance flavor and color in bread. It is a natural ingredient that contributes to the sweetness and aroma of the product. It does not significantly impact the nutritional profile of the bread.
Risks
Contains gluten, which may not be suitable for those with celiac disease or gluten intolerance.
Benefits
Enhances flavor and color without significant nutritional impact.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread making. It is essential for taste but should be consumed in moderation to avoid health issues. It is a natural ingredient with no adverse health effects when used appropriately.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides carbohydrates for energy and is often enriched with vitamins and minerals.
SyrupBad
Syrup is used as a sweetener and can contribute to the browning of the crust. It is a source of added sugars, which can contribute to health issues if consumed in excess. Its use in bread should be moderate to avoid excessive sugar intake.
Risks
High sugar content can contribute to obesity, diabetes, and other metabolic disorders.
Benefits
Provides sweetness and enhances crust color and flavor.
Processing
Processed Foods
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