At a glance
Summary
This product is ultra-processed, which limits its potential health score. It contains refined wheat flour as the main ingredient and uses emulsifiers like mono- and diglycerides, which are industrially produced and can impact gut health. However, the inclusion of extra virgin olive oil is a positive aspect, providing beneficial monounsaturated fats.
Key ingredients 8
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. 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.
WaterNeutral
Water is a basic ingredient used to hydrate and bind other ingredients. It is essential for the dough formation in baked goods. It does not provide any nutritional value.
See more about Water →LardNeutral
Lard is a traditional fat used in baking, providing a flaky texture. It is high in saturated fats, which can impact heart health if consumed in excess. It is less processed than many industrial oils.
Risks
High in saturated fats, which may contribute to heart disease if consumed in large amounts.
Benefits
Provides a rich flavor and texture to baked goods.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in many processed foods. Excessive consumption can lead to high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative.
Citric acidNeutral
Citric acid is a natural preservative and flavor enhancer. It is commonly used in processed foods to maintain acidity and freshness. It is generally recognized as safe when consumed in typical amounts.
Risks
Excessive consumption may cause tooth enamel erosion.
Benefits
Acts as a preservative and enhances flavor.
Sodium bicarbonateNeutral
Sodium bicarbonate is a leavening agent used to make baked goods rise. It is a common ingredient in baking and cooking. It is generally safe when used in typical culinary amounts.
Risks
Excessive consumption can lead to alkalosis and electrolyte imbalances.
Benefits
Helps dough rise and improves texture in baked goods.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides energy through carbohydrates and contains some protein.
Mono- and diglycerides of fatty acidsBad
Emulsifiers used to improve texture and shelf life of processed foods. They are industrially produced and can be derived from both animal and vegetable sources. Their consumption in large amounts may affect gut health.
Risks
May impact gut health and contribute to inflammation when consumed in large quantities.
Benefits
Improves texture and extends shelf life of products.
Processing
Ultra-Processed Foods
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