pan Bimbo cero
Summary
This bread contains whole wheat flour and wheat bran, which are beneficial for providing dietary fiber and nutrients. However, it is classified as ultra-processed due to the presence of soy lecithin and other additives, which limits its score. The product's processing level and the inclusion of processed ingredients like soy lecithin prevent it from achieving a higher rating despite its fiber content.
At a glance
Key ingredients 11
Whole wheat flourGood
Whole wheat flour is a source of complex carbohydrates and dietary fiber. It retains the bran and germ, providing more nutrients compared to refined flour. It supports digestive health and provides sustained energy.
Risks
May contain gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in fiber, vitamins, and minerals, supporting overall health and digestion.
Wheat glutenNeutral
Wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated source of protein derived from wheat. While it enhances bread quality, it offers limited nutritional benefits beyond protein content.
Risks
Contains gluten, which can trigger adverse reactions in those with gluten intolerance or celiac disease.
Benefits
Provides a source of protein, enhancing the protein content of the bread.
YeastNeutral
Yeast is a microorganism used in baking to leaven bread, contributing to its texture and flavor. It undergoes fermentation, producing carbon dioxide that helps dough rise. It is a natural ingredient with no significant health concerns.
Benefits
Contributes to the leavening and flavor of bread, enhancing its palatability.
Pea proteinNeutral
Pea protein is a plant-based protein source used to boost the protein content of foods. It is derived from yellow peas and is considered a complete protein. It is a suitable alternative for those avoiding animal proteins.
Risks
May cause digestive discomfort in some individuals due to its fiber content.
Benefits
Provides a plant-based protein source, suitable for vegetarians and vegans.
Fermented wheat flourNeutral
Fermented wheat flour is used to enhance flavor and improve the texture of bread. The fermentation process can increase the bioavailability of nutrients. It is a traditional method that can improve digestibility.
Risks
Contains gluten, which may not be suitable for those with gluten-related disorders.
Benefits
May improve nutrient absorption and flavor profile of the bread.
Wheat branGood
Wheat bran is the outer layer of the wheat kernel, rich in dietary fiber. It supports digestive health and can aid in maintaining healthy cholesterol levels. It is a valuable addition to whole grain products.
Risks
May cause digestive issues if consumed in large amounts due to high fiber content.
Benefits
High in fiber, promoting digestive health and potentially lowering cholesterol levels.
Iodized saltNeutral
Iodized salt is regular table salt with added iodine, an essential mineral. It helps prevent iodine deficiency, which can lead to thyroid problems. It is a common ingredient in processed foods.
Risks
Excessive consumption can lead to high blood pressure and other health issues.
Benefits
Provides iodine, which is essential for thyroid function and overall health.
Potassium chlorideNeutral
Potassium chloride is used as a salt substitute to reduce sodium content in foods. It provides potassium, an essential mineral for heart and muscle function. It is often used in low-sodium products.
Risks
Excessive intake can lead to hyperkalemia, especially in individuals with kidney issues.
Benefits
Helps reduce sodium intake while providing essential potassium.
EnzymesNeutral
Enzymes are used in baking to improve dough handling and bread quality. They are natural proteins that catalyze biochemical reactions. They enhance the texture and shelf life of baked goods.
Benefits
Improve the texture and quality of bread, enhancing its shelf life.
Lactic acidNeutral
Lactic acid is used as a preservative and flavoring agent in foods. It is naturally occurring and can enhance the taste and shelf life of products. It is generally recognized as safe for consumption.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
Soy lecithinBad
Soy lecithin is an emulsifier used to improve texture and consistency in foods. It is derived from soybeans and is highly processed. While it is generally safe, it offers limited nutritional benefits.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Improves texture and consistency in processed foods.
Processing
Ultra-Processed Foods
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