New Yasmeen Bakery Pita bread

Niacin, or vitamin B3, is essential for energy metabolism and DNA repair. It is often added to enriched flours to replace nutrients lost during processing. Adequate intake supports skin health and nervous system function.

Iron is a crucial mineral for oxygen transport in the blood. It is often added to flour to prevent deficiencies. Adequate iron intake is vital for preventing anemia and supporting overall health.

Thiamine mononitrate is a form of vitamin B1, important for energy metabolism. It is added to enriched flours to replace nutrients lost during processing. Supports nerve function and carbohydrate metabolism.

Ascorbic acid, or vitamin C, is an antioxidant that supports immune function. It is used in bread making to improve dough quality. Enhances iron absorption from plant-based foods.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to enriched flours to replace nutrients lost during processing. Supports skin health and energy metabolism.

Flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.

Alpha amylase is an enzyme used to break down starches into sugars during baking. It improves dough handling and bread texture. Naturally present in some grains and added to enhance baking performance.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Water is a fundamental ingredient in bread, hydrating flour and activating yeast. It is essential for dough formation and texture. Provides no nutritional value but is necessary for the baking process.

Yeast is a microorganism used to leaven bread, producing carbon dioxide for dough rise. It is a natural ingredient essential for bread texture. Provides some B vitamins and protein.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient that provides sodium. Excessive intake can lead to health issues like hypertension.

Refined grain flour stripped of bran and germ.

Benzoyl peroxide is used as a bleaching agent in flour processing. It is a chemical additive that does not contribute nutritional value. Its use is controversial due to potential health concerns.

Sugar is used to feed yeast and enhance flavor in bread. It is a refined carbohydrate that can contribute to blood sugar spikes. Excessive consumption is linked to various health issues.