At a glance
Summary
This nine grain sourdough bread features a variety of whole grains such as cracked wheat, barley, rye, oats, and flax, which contribute to its nutritional profile by providing fiber and essential nutrients. The ingredient list is relatively clean, with no artificial additives or seed oils, and the use of sea salt adds a natural source of sodium. However, as a processed food, it is subject to a processing score cap, which limits its maximum potential rating.
Key ingredients 12
OatsVery Good
Oats are a whole grain known for their high fiber content, particularly beta-glucan, which supports heart health. They are minimally processed and retain most of their nutrients. Oats add a chewy texture and nutty flavor to bread.
Risks
May cause digestive issues in individuals with oat allergies.
Benefits
Supports heart health by helping to lower cholesterol levels and provides sustained energy.
Cracked wheatGood
Cracked wheat is a whole grain that retains the bran and germ, providing fiber and nutrients. It is less processed than refined grains, offering more health benefits. It contributes to the bread's texture and nutritional profile.
Risks
May cause digestive discomfort in individuals with gluten sensitivity.
Benefits
Rich in dietary fiber, which supports digestive health and provides a feeling of fullness.
BarleyGood
Barley is a whole grain known for its high fiber content, particularly beta-glucan, which can help lower cholesterol. It is minimally processed and retains most of its nutrients. Barley adds a nutty flavor and chewy texture to bread.
Risks
Contains gluten, which may be problematic for those with celiac disease or gluten intolerance.
Benefits
Supports heart health by helping to lower cholesterol levels and provides essential vitamins and minerals.
CornGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
May contribute to blood sugar spikes if consumed in large quantities.
Benefits
Provides carbohydrates for energy and contains some vitamins and minerals.
RyeGood
Rye is a whole grain that is high in fiber and nutrients, offering a denser texture and distinct flavor to bread. It is less processed than refined grains, retaining more health benefits. Rye is known for its potential to improve digestive health.
Risks
Contains gluten, which can be problematic for those with gluten-related disorders.
Benefits
Rich in fiber, which aids in digestion and may help regulate blood sugar levels.
FlaxGood
Flax seeds are rich in omega-3 fatty acids, fiber, and lignans, which offer numerous health benefits. They are minimally processed and retain their nutritional profile. Flax seeds add a nutty flavor and crunchy texture to bread.
Risks
May cause digestive discomfort if consumed in large amounts due to high fiber content.
Benefits
Supports heart health with omega-3 fatty acids and aids digestion with high fiber content.
Brown riceGood
Brown rice is a whole grain that retains its bran and germ, providing fiber and essential nutrients. It is minimally processed and offers more health benefits than white rice. Brown rice adds a chewy texture and nutty flavor to bread.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing sustained energy.
Sea saltGood
Sea salt is a minimally processed salt that retains trace minerals, offering a more natural source of sodium. It enhances the flavor of bread without the additives found in refined table salt. Sea salt is considered a healthier alternative to refined salt.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Provides essential sodium and trace minerals, enhancing flavor naturally.
Unbleached wheat flourNeutral
Unbleached wheat flour is a staple ingredient in bread, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined grain and lacks the fiber and nutrients found in whole grains.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential carbohydrates for energy and is a key component in bread making.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural and unprocessed component. Water itself does not provide nutritional benefits but is essential for hydration.
Benefits
Essential for hydration and necessary for the bread-making process.
MilletNeutral
Millet is a gluten-free whole grain that provides carbohydrates and some essential nutrients. It is less commonly used in bread but adds a unique texture and flavor. Millet is a good source of magnesium and phosphorus.
Benefits
Provides essential nutrients and is a good option for those avoiding gluten.
TriticaleNeutral
Triticale is a hybrid grain combining wheat and rye, offering a balance of nutrients from both grains. It is less processed than refined grains, retaining more nutrients. Triticale adds a unique flavor and texture to bread.
Risks
Contains gluten, which may be problematic for those with gluten intolerance.
Benefits
Provides a good source of protein and fiber, contributing to a balanced diet.
Processing
Processed Foods
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