At a glance
Summary
This multigrain sourdough bread contains a beneficial mix of whole grains and seeds, which contribute to its fiber and nutrient content. However, it is a processed food with enriched wheat flour as a primary ingredient, which reduces its overall health score. The presence of multiple enzymes and ascorbic acid, while not harmful, indicates a moderate level of processing that further impacts its rating.
Key ingredients 9
Grain mixGood
The grain mix includes millet, rolled oats, wheat bran, sunflower seeds, and flax seeds, which are whole foods rich in fiber and nutrients. These grains and seeds provide essential fatty acids, vitamins, and minerals. They contribute to the bread's nutritional profile by adding fiber and healthy fats.
Risks
Potential allergen risk for individuals sensitive to seeds or grains.
Benefits
Rich in dietary fiber, healthy fats, and micronutrients, supporting digestive health and providing sustained energy.
Malted barley flourGood
Malted barley flour is used to enhance flavor and improve the texture of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. It adds a subtle sweetness and nutritional benefits such as fiber and vitamins.
Benefits
Enhances flavor and texture, and provides additional nutrients like fiber and vitamins.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Acts as a dough conditioner and antioxidant, improving bread quality and shelf life.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten. Water itself has no nutritional value but is crucial for the bread's texture and structure.
Benefits
Essential for hydration and the chemical reactions necessary in bread making.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant nutritional benefits. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to the leavening process, improving texture and flavor, and provides some nutritional benefits.
Cultured wheat flourNeutral
Cultured wheat flour is treated with bacterial cultures to enhance flavor and shelf life. It is similar to regular wheat flour but may have improved digestibility. It does not significantly alter the nutritional profile of the bread.
Benefits
May improve flavor and shelf life without adding artificial preservatives.
EnzymesNeutral
Enzymes such as amylase, pentosanase, glucose oxidase, and lipase are used to improve dough handling and bread quality. They are naturally occurring proteins that aid in the breakdown of starches and fats. Enzymes are generally recognized as safe and improve the bread's texture and shelf life.
Benefits
Improve dough handling, texture, and shelf life without adding artificial additives.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides a source of carbohydrates and some essential vitamins and minerals due to enrichment.
Processing
Processed Foods
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