At a glance
Summary
This bread features a clean ingredient list with beneficial components like sourdough starter, olive oil, and flaxseed, which contribute to its nutritional value. The use of olive oil instead of seed oils is a positive aspect, and the absence of artificial additives or preservatives enhances its health profile. However, as a processed food, its score is limited by its processing level, despite the high-quality ingredients.
Key ingredients 12
Olive OilVery Good
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.
FlaxseedVery Good
Flaxseed is a nutrient-dense seed rich in omega-3 fatty acids and fiber. It supports heart health and aids in digestion. Ground flaxseed is more bioavailable than whole seeds.
Benefits
Provides omega-3 fatty acids and fiber, supporting heart health and digestion.
Sourdough StarterGood
Sourdough starter is a natural leavening agent that enhances flavor and digestibility. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process can also reduce gluten content, making it easier to digest.
Benefits
Contains beneficial probiotics that support gut health and improve the digestibility of bread.
Dried GarlicGood
Dried garlic adds flavor and has potential health benefits due to its antioxidant properties. It contains allicin, which may support immune function. It is used in small quantities for flavor enhancement.
Benefits
Contains antioxidants and compounds that may support immune health.
Dried OnionGood
Dried onion provides flavor and contains antioxidants that may support health. It is used in small amounts to enhance the taste of foods. Onions are known for their potential anti-inflammatory properties.
Benefits
Provides antioxidants and flavor, with potential anti-inflammatory benefits.
Cherry PowderGood
Cherry powder is used for flavor and color, and it contains antioxidants. It is derived from cherries, which are rich in vitamins and minerals. The powder is typically used in small amounts.
Benefits
Provides antioxidants and enhances flavor and color in foods.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that help break down starches into sugars. It is typically used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and aids in the fermentation process of bread dough.
WaterNeutral
Water is essential for hydration and acts as a solvent in the dough. It is a basic component in bread making, contributing to the dough's consistency. Water itself does not provide any nutritional value.
Benefits
Essential for hydration and dough formation in bread making.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a refined ingredient without trace minerals. Excessive consumption can lead to high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
Poppy SeedNeutral
Poppy seeds are used for flavor and texture in baked goods. They contain small amounts of nutrients like calcium and magnesium. The seeds are typically used in small quantities and do not significantly impact nutritional value.
Benefits
Adds flavor and texture, with minor contributions of nutrients like calcium.
Cultured Wheat FlourNeutral
Cultured wheat flour is used as a natural preservative to extend shelf life. It is made by fermenting wheat flour with bacteria. It does not significantly alter the nutritional profile of the product.
Benefits
Acts as a natural preservative, extending the shelf life of baked goods.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause blood sugar spikes and is a common allergen for those with gluten sensitivity.
Benefits
Provides essential carbohydrates for energy and is a key component in traditional bread making.
Processing
Processed Foods
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