ROSEMARY OLIVE OIL ROUND LOAF

Labrea
75 Good
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Summary

This rosemary olive oil round loaf is made with a relatively clean ingredient list, featuring beneficial components like extra virgin olive oil, rosemary, and wheatgerm, which contribute to its nutritional profile. However, it is a processed food due to the use of enriched flour and yeast, which limits its score. The absence of harmful additives and the inclusion of natural ingredients help maintain a favorable rating within its category.

At a glance

Beneficial ingredients 4
Harmful ingredients 0
Owned by Aryzta, LLC
Category Bread

Key ingredients 9

Unbleached enriched flour
Neutral

Unbleached enriched flour provides essential nutrients like iron and B vitamins due to fortification. It is a refined flour, which means it lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during processing.

Risks

Refined flour can contribute to blood sugar spikes and lacks fiber, which is important for digestive health.

Benefits

Enrichment adds essential nutrients like iron and B vitamins, which are important for energy metabolism and overall health.

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Water
Neutral

Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It is essential for the dough's consistency and texture. Water quality can affect the final product, but it generally poses no health risks.

Benefits

Essential for hydration and activating yeast, contributing to the bread's texture and rise.

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Sour culture
Good

Sour culture is used in bread to enhance flavor and improve digestibility. It involves natural fermentation, which can increase the bioavailability of nutrients. The fermentation process can also reduce phytic acid, improving mineral absorption.

Benefits

Enhances flavor and digestibility, and may improve nutrient absorption due to fermentation.

Extra virgin olive oil
Very Good

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Benefits

Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.

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Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It is essential for the structure and taste of the bread. Excessive consumption can lead to health issues like hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and helps control yeast activity in bread making.

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Rosemary
Good

Rosemary is an herb that adds flavor and aroma to the bread. It contains antioxidants and anti-inflammatory compounds. Rosemary may also have antimicrobial properties.

Benefits

Provides antioxidants and anti-inflammatory benefits, and enhances flavor and aroma.

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Wheatgerm
Good

Wheatgerm is a nutrient-rich part of the wheat kernel, providing vitamins, minerals, and healthy fats. It is a good source of vitamin E and folate. Including wheatgerm can enhance the nutritional profile of bread.

Benefits

Rich in vitamins and minerals, particularly vitamin E and folate, contributing to overall nutritional value.

Semolina
Neutral

Semolina is a coarse flour made from durum wheat, used to add texture to bread. It is high in protein and gluten, which can improve the bread's structure. Semolina is less refined than white flour but still lacks the fiber of whole grains.

Risks

May cause issues for those with gluten intolerance or celiac disease.

Benefits

Provides protein and contributes to the bread's texture and structure.

Yeast
Neutral

Yeast is a microorganism used to leaven bread, creating a light and airy texture. It ferments sugars, producing carbon dioxide and alcohol. Yeast is essential for the bread-making process but does not provide significant nutritional benefits.

Benefits

Essential for leavening bread and creating a desirable texture.

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Processing

Group 3 · Processed

Processed Foods

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