At a glance
Summary
This bread contains beneficial ingredients like whole wheat flour, sesame seeds, flaxseeds, and sunflower seeds, which enhance its nutritional profile with fiber, healthy fats, and minerals. However, the presence of rapeseed oil, a seed oil high in omega-6 fatty acids, and added sugar detracts from its healthiness. The product is moderately processed, which limits its score despite the inclusion of nutritious components.
Key ingredients 16
Whole wheat flourGood
Whole wheat flour is a nutritious alternative to refined flour, retaining the bran and germ. It provides more fiber, vitamins, and minerals. Its use in bread can improve nutritional content and digestive health.
Risks
May cause digestive discomfort in individuals with wheat sensitivities.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing sustained energy.
Sesame seedsGood
Sesame seeds are a nutrient-dense ingredient, providing healthy fats, protein, and minerals like calcium and magnesium. They can enhance the nutritional profile of bread. Their inclusion adds texture and flavor.
Risks
Allergic reactions can occur in individuals with sesame allergies.
Benefits
Rich in healthy fats and minerals, supporting bone health and providing antioxidant benefits.
FlaxseedsGood
Flaxseeds are a rich source of omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They can improve the nutritional value of bread and support heart health. Their inclusion can aid in digestion and provide anti-inflammatory benefits.
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 digestion.
Sunflower seedsGood
Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They can enhance the nutritional profile of bread and provide antioxidant benefits. Their inclusion adds texture and flavor.
Risks
Allergic reactions can occur in individuals with sunflower seed allergies.
Benefits
Rich in healthy fats and vitamin E, supporting skin health and providing antioxidant benefits.
Wheat branGood
Wheat bran is a high-fiber ingredient that supports digestive health. It adds bulk to the diet and can help regulate blood sugar levels. Its inclusion in bread can enhance nutritional content.
Risks
May cause digestive discomfort in individuals with wheat sensitivities.
Benefits
Rich in fiber, supporting digestive health and blood sugar regulation.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough texture and strengthens gluten.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten. It does not contribute any calories or nutrients.
Benefits
Essential for hydration and dough consistency.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide and causing the dough to rise. It contributes to the bread's texture and flavor. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for leavening bread and developing flavor.
Table vinegarNeutral
Table vinegar is used in bread making to enhance flavor and act as a preservative. It can improve the shelf life of bread. It does not provide significant nutritional benefits.
Benefits
Enhances flavor and acts as a natural preservative.
Iodized saltNeutral
Iodized salt is used to enhance flavor and provide iodine, an essential nutrient. It helps regulate thyroid function. Excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can lead to hypertension and other cardiovascular issues.
Benefits
Provides iodine, supporting thyroid health.
Wheat proteinNeutral
Wheat protein, also known as gluten, provides structure and elasticity to bread. It is essential for the texture of many baked goods. It does not offer the complete amino acid profile found in animal proteins.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides structure and elasticity to bread.
Roasted barley malt flourNeutral
Roasted barley malt flour is used to enhance flavor and color in bread. It provides a subtle sweetness and can improve the crust's appearance. It does not offer significant nutritional benefits.
Benefits
Enhances flavor and color in bread.
Barley malt flourNeutral
Barley malt flour is used to enhance flavor and color in bread. It provides a subtle sweetness and can improve the crust's appearance. It does not offer significant nutritional benefits.
Benefits
Enhances flavor and color in bread.
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 but lacks significant nutritional benefits compared to whole grains.
SugarBad
Sugar is used to enhance flavor and aid in yeast fermentation. Excessive consumption can lead to health issues such as obesity and diabetes. It provides empty calories with no significant nutritional benefits.
Risks
Excessive sugar intake can lead to obesity, diabetes, and other metabolic disorders.
Benefits
Aids in yeast fermentation and enhances flavor.
Rapeseed oilVery Bad
Rapeseed oil, also known as canola oil, is a seed oil high in omega-6 fatty acids. Its processing often involves high heat and chemicals, which can degrade its nutritional quality. High omega-6 intake may promote inflammation.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play