At a glance
Summary
This sourdough bread is made with enriched unbleached wheat flour and contains no harmful additives like seed oils or artificial sweeteners. However, it is a processed food with added vitamins and minerals, which slightly reduces its overall health score. The presence of salt and yeast is typical for bread, but the processing level limits its maximum potential score.
Key ingredients 12
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and overall cellular health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and overall cellular health.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough quality and elasticity in bread making.
Enriched Unbleached Wheat FlourNeutral
Enriched unbleached wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flours. The enrichment process adds back some nutrients lost during processing, but it is still less nutritious than whole grain alternatives.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds flavor, it is used in small quantities and does not significantly impact nutritional value.
Benefits
Enhances flavor and aids in the fermentation process of bread.
Reduced IronNeutral
Reduced iron is added to enriched flours to prevent iron deficiency anemia. It is a common fortification in processed grains. While it helps meet daily iron requirements, it is less bioavailable than iron from animal sources.
Risks
Excessive intake can lead to iron overload, but this is rare from dietary sources alone.
Benefits
Helps prevent iron deficiency and supports oxygen transport in the body.
Thiamine MononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify processed foods. It is essential for carbohydrate metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.
Benefits
Supports energy metabolism and nerve function.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify processed foods. 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, but this is rare from dietary sources alone.
Benefits
Supports DNA synthesis and is important for fetal development during pregnancy.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is essential for the dough formation and fermentation process. While crucial for bread structure, it does not contribute nutritional value.
Benefits
Essential for dough formation and yeast activation in bread making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It plays a crucial role in dough structure and fermentation. While necessary in small amounts, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and improves dough structure in bread making.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, causing the dough to rise. It is essential for leavening and contributes to the bread's texture and flavor. While crucial for bread making, it does not provide significant nutritional benefits.
Benefits
Essential for leavening and contributes to the texture and flavor of bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May lead to increased blood sugar levels and lacks dietary fiber.
Benefits
Provides carbohydrates for energy and is a versatile ingredient in baking.
Processing
Processed Foods
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