At a glance
Summary
This bread features a relatively clean ingredient list with beneficial components such as whole wheat flour and extra virgin olive oil, which contribute to its nutritional value. The use of sea salt and natural yeast further supports its quality. However, it is a processed food, which limits its score, and the presence of ethyl alcohol treatment, although not harmful, indicates a level of processing that prevents it from reaching the highest scores.
Key ingredients 7
Extra virgin olive oilVery 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.
Whole wheat flourGood
Whole wheat flour retains the bran and germ, providing more fiber and nutrients than refined flours. It supports digestive health and offers a richer nutrient profile. The inclusion of whole grains is associated with various health benefits.
Risks
May cause digestive discomfort in individuals with gluten sensitivity or celiac disease.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting heart health and digestion.
Sea saltGood
Sea salt is a minimally processed, natural source of sodium and trace minerals. It enhances flavor and provides essential electrolytes. Unlike refined salt, it retains beneficial minerals.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Provides essential electrolytes and enhances flavor with trace minerals.
Wheat flour type 0Neutral
Wheat flour type 0 is a refined flour commonly used in baking. It lacks the bran and germ, reducing fiber and nutrient content compared to whole grain flours. While it provides structure and texture to baked goods, it offers limited nutritional benefits.
Risks
Refined flours can contribute to blood sugar spikes and lack essential nutrients found in whole grains.
Benefits
Provides a good base for baking due to its gluten content, which helps in dough elasticity and structure.
WaterNeutral
Water is a fundamental ingredient in baking, providing moisture and aiding in the activation of yeast. It is essential for dough formation and texture. Water itself does not contribute any nutritional value.
Benefits
Essential for hydration and activating yeast in dough preparation.
Natural yeastNeutral
Natural yeast is used in bread making to leaven dough and develop flavor. It contributes to the fermentation process, enhancing the bread's texture and taste. While it aids in digestion, it does not provide significant nutritional benefits.
Benefits
Enhances flavor and texture of bread through natural fermentation.
EthanolNeutral
Ethanol is used as a preservative to prevent microbial growth in baked goods. It is derived from cereals and evaporates during baking, leaving no significant residue. Its use is primarily functional, with no direct nutritional impact.
Benefits
Acts as a preservative to extend shelf life by inhibiting microbial growth.
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