At a glance
Summary
This mini pita bread is made with whole wheat flour, which provides complex carbohydrates and dietary fiber, contributing positively to its nutritional profile. However, the presence of added sugars and calcium propionate, a synthetic preservative, detracts from its healthfulness. The product is moderately processed, which limits its score despite the use of whole wheat flour.
Key ingredients 9
Whole wheat flourGood
Whole wheat flour is a source of complex carbohydrates and dietary fiber. It retains the bran and germ, providing essential nutrients like B vitamins and minerals. Compared to refined flour, it offers better nutritional value and supports digestive health.
Risks
May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in dietary fiber, which aids in digestion and helps maintain stable blood sugar levels. Provides essential nutrients like B vitamins and minerals.
YeastNeutral
Yeast is used as a leavening agent in bread making. It helps dough rise by fermenting sugars and producing carbon dioxide. It is a natural ingredient with no significant health concerns.
Benefits
Contributes to the texture and flavor of bread through fermentation.
WaterNeutral
Water is a basic ingredient used to hydrate dough and activate yeast. It is essential for the baking process but does not contribute additional nutrients. It is a neutral component in terms of health impact.
Benefits
Essential for dough formation and yeast activation in baking.
StarchNeutral
Starch is used as a thickening agent and to improve texture in baked goods. It is a carbohydrate that provides energy but lacks significant nutritional value. It is commonly used in processed foods for its functional properties.
Benefits
Provides energy as a carbohydrate source.
Calcium carbonateNeutral
Calcium carbonate is used as a dietary supplement and food additive to fortify foods with calcium. It is generally recognized as safe and helps improve calcium intake. It is often used in bread to enhance nutritional value.
Risks
Excessive intake can lead to hypercalcemia, but this is rare from food sources.
Benefits
Provides calcium, which is essential for bone health and various metabolic functions.
Sodium bicarbonateNeutral
Sodium bicarbonate, or baking soda, is used as a leavening agent in baking. It reacts with acidic components to produce carbon dioxide, helping dough rise. It is a common and safe ingredient in baking.
Benefits
Contributes to the leavening process, improving texture and volume in baked goods.
Added sugarsBad
Added sugars contribute to increased calorie intake without providing essential nutrients. Excessive consumption is linked to health issues like obesity and type 2 diabetes. They are often used to enhance flavor but can lead to unhealthy eating habits.
Risks
High intake of added sugars can lead to weight gain, increased risk of heart disease, and metabolic disorders.
Calcium propionateBad
Calcium propionate is a preservative used to prevent mold growth in baked goods. While effective, it is a synthetic additive that some individuals may be sensitive to. It is commonly used in processed foods to extend shelf life.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Helps prevent spoilage and extend the shelf life of baked products.
Sodium phosphateBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Excessive consumption can lead to imbalances in phosphate levels, but this is uncommon from food sources.
Benefits
Improves texture and stability in processed foods.
Processing
Processed Foods
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