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Corn bread

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Corn bread

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Summary

This corn bread is made with organic ingredients such as unbleached wheat flour and yellow corn meal, which are beneficial and contribute to its nutritional value. However, it contains a significant amount of added sugar and is classified as a processed food, which limits its overall healthiness. The presence of leavening agents and corn starch further indicates a moderate level of processing, impacting its score.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Bread

Key ingredients 5

Organic Unbleached Wheat Flour
Good

Organic unbleached wheat flour is a minimally processed ingredient that retains more nutrients compared to bleached flour. The organic certification indicates it is free from synthetic pesticides and fertilizers. It provides essential carbohydrates and some protein, making it a staple in many diets.

Risks

Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.

Benefits

Provides a source of energy and some protein, along with essential nutrients like B vitamins and iron.

See more about Organic Unbleached Wheat Flour →
Organic Yellow Corn Meal
Good

Organic yellow corn meal is a whole grain product that offers fiber and essential nutrients. Being organic, it is free from genetically modified organisms and synthetic chemicals. It contributes to the texture and flavor of corn bread.

Benefits

Rich in fiber and provides essential nutrients like magnesium and phosphorus.

Organic Cane Sugar
Neutral

Organic cane sugar is a less processed form of sugar that retains some molasses content. While it is organic, it still contributes to added sugars in the diet. It is used primarily for sweetness in the product.

Risks

Excessive consumption of added sugars can lead to health issues such as obesity and dental cavities.

Benefits

Provides a quick source of energy but should be consumed in moderation.

See more about Organic Cane Sugar →
Leavening (Sodium Acid Pyrophosphate, Baking Soda)
Neutral

Leavening agents like sodium acid pyrophosphate and baking soda are used to help the bread rise and achieve a light texture. These are common food additives with a long history of safe use. They are essential for the texture of baked goods but do not provide nutritional benefits.

Risks

Excessive consumption of sodium acid pyrophosphate may lead to imbalances in phosphorus levels.

Non-GMO Corn Starch
Neutral

Non-GMO corn starch is used as a thickening agent and to improve texture. Being non-GMO ensures it is free from genetically modified organisms. It is a refined carbohydrate with limited nutritional value.

Benefits

Provides a smooth texture and consistency to the product.

Processing

Group 3 · Processed

Processed Foods

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