Prozimenio Starenio
Summary
The product is processed, which limits its potential score. The presence of an unspecified 'acid' raises concerns due to potential digestive discomfort or allergic reactions. Despite these issues, the product does not contain multiple harmful additives, allowing for a moderate score.
At a glance
Key ingredients 8
Wheat flourNeutral
Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity. It is often enriched with vitamins and minerals to improve nutritional value.
Risks
Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten intolerance.
Benefits
Enriched wheat flour provides essential nutrients such as iron and B vitamins, which are important for energy metabolism and red blood cell production.
CalciumNeutral
Calcium is often added to flour to enhance its nutritional profile. It is essential for bone health and plays a role in muscle function. The addition of calcium to flour helps prevent deficiencies in populations with low dietary intake.
Benefits
Supports bone health and muscle function, and helps prevent calcium deficiency.
IronNeutral
Iron is added to flour to prevent iron deficiency anemia, a common nutritional deficiency. It is crucial for oxygen transport in the blood. Fortification of flour with iron helps improve public health outcomes.
Risks
Excessive iron intake can lead to toxicity, especially in individuals with hemochromatosis.
Benefits
Essential for oxygen transport and energy production, helping to prevent anemia.
NiacinNeutral
Niacin, or vitamin B3, is added to flour to enhance its nutritional value. It plays a key role in energy metabolism and DNA repair. Fortification helps prevent niacin deficiency, which can lead to pellagra.
Benefits
Supports energy metabolism and DNA repair, preventing niacin deficiency.
ThiaminNeutral
Thiamin, or vitamin B1, is added to flour to prevent deficiency. It is essential for carbohydrate metabolism and nerve function. Fortification helps ensure adequate intake in populations with low dietary thiamin.
Benefits
Supports carbohydrate metabolism and nerve function, preventing thiamin deficiency.
Sodium bicarbonateNeutral
Sodium bicarbonate is a common leavening agent used in baking to help dough rise. It reacts with acidic components to produce carbon dioxide gas. It is generally recognized as safe when used in typical culinary applications.
Risks
Excessive consumption can lead to an imbalance in blood pH levels.
Benefits
Facilitates the rising of dough, improving texture and volume in baked goods.
Acid calcium phosphateNeutral
Acid calcium phosphate is used as a leavening agent in baking. It reacts with sodium bicarbonate to release carbon dioxide, aiding in dough rising. It is considered safe for use in food products.
Benefits
Enhances the leavening process, contributing to the texture of baked goods.
AcidBad
The term 'acid' is vague and does not specify the type of acid used, which can be concerning. Some acids may cause digestive discomfort or allergic reactions in sensitive individuals. The lack of specificity makes it difficult to assess safety and health impacts accurately.
Risks
Potential for digestive discomfort or allergic reactions depending on the type of acid used.
Processing
Processed Foods
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