Sourdough Bread
Summary
This sourdough bread is moderately processed and contains evaporated cane juice, which contributes to added sugar intake. While it lacks multiple harmful additives, the presence of added sugar and its processing level prevent it from achieving a higher score. The bread's nutritional profile is decent, but the added sugar and processing level are notable concerns.
At a glance
Key ingredients 5
Unbleached FlourNeutral
Unbleached flour is a common ingredient in bread-making, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.
Risks
Consumption of refined carbohydrates can lead to spikes in blood sugar levels.
Benefits
Provides essential structure and texture to baked goods, though it lacks significant nutritional benefits.
CiderNeutral
Cider is used in bread for flavor and fermentation purposes. It can add a subtle sweetness and complexity to the bread's taste. However, it does not significantly contribute to the nutritional profile of the bread.
Benefits
Adds flavor complexity and aids in fermentation, enhancing the bread's taste.
Evaporated Cane JuiceBad
Evaporated cane juice is a form of sugar used as a sweetener. It is less processed than refined sugar but still contributes to added sugar intake. Excessive consumption of added sugars is linked to various health issues.
Risks
High intake of added sugars can lead to obesity, type 2 diabetes, and heart disease.
Benefits
Provides sweetness and can enhance the flavor profile of foods, though it offers no significant nutritional benefits.
SaltNeutral
Salt is essential in bread-making for flavor and controlling yeast activity. It helps strengthen gluten structure, improving texture. However, excessive salt intake is a concern for cardiovascular health.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and improves dough texture by strengthening gluten.
YeastNeutral
Yeast is a crucial ingredient in bread-making, responsible for fermentation and leavening. It helps the dough rise and contributes to the bread's texture and flavor. Yeast itself does not provide significant nutritional benefits.
Benefits
Essential for fermentation and leavening, contributing to the bread's texture and flavor.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store