JackBakes Traditional Hand-Braided Challah Bread, 15 Oz
Summary
This challah bread contains beneficial ingredients like honey and eggs, which provide natural sweetness and high-quality protein. However, the presence of vegetable oil, which is high in omega-6 fatty acids and often extracted using high heat and chemicals, detracts from its nutritional quality. The bread is moderately processed, which limits its score despite the relatively clean ingredient list.
At a glance
Key ingredients 8
All-purpose flourNeutral
All-purpose flour is a refined wheat flour commonly used in baking. It lacks the bran and germ found in whole wheat flour, reducing its fiber and nutrient content. While versatile, it is less nutritious compared to whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its high glycemic index.
Benefits
Provides structure and texture to baked goods, making it a staple in many recipes.
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 calories or nutrients.
Benefits
Essential for hydration and dough consistency in baking.
HoneyGood
Honey is a natural sweetener with antioxidant properties. It provides a unique flavor and can have a lower glycemic impact compared to refined sugars. Honey also contains trace amounts of vitamins and minerals.
Risks
Excessive consumption can contribute to high sugar intake.
Benefits
Contains antioxidants and may have antibacterial properties, offering some health benefits over refined sugars.
Vegetable oilBad
Vegetable oil is often a blend of seed oils, which are high in omega-6 fatty acids. These oils are typically extracted using high heat and chemicals, which can degrade their nutritional quality. High omega-6 intake may promote inflammation if not balanced with omega-3s.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Benefits
Provides a source of fat that can improve texture and moisture in baked goods.
EggsVery Good
Eggs are a high-quality protein source with essential amino acids. They contain beneficial nutrients like choline and vitamin D. Eggs also contribute to the structure and richness of baked goods.
Risks
Potential allergen for some individuals.
Benefits
Rich in protein and essential nutrients, supporting muscle health and providing satiety.
Active dry yeastNeutral
Active dry yeast is a leavening agent used to ferment dough, producing carbon dioxide for rise. It is a processed form of yeast that requires rehydration before use. Yeast contributes to the flavor and texture of bread.
Benefits
Essential for leavening and flavor development in bread.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in baking. It is a mineral essential for various bodily functions. However, excessive intake can lead to health issues like hypertension.
Risks
Excessive consumption can contribute to high blood pressure.
Benefits
Enhances flavor and plays a role in dough structure and fermentation.
Granulated sugarNeutral
Granulated sugar is a refined sweetener used to add sweetness and aid in browning. It is highly processed and lacks nutritional value. While it enhances flavor, it should be consumed in moderation.
Risks
Excessive intake can lead to weight gain and increased risk of metabolic diseases.
Benefits
Provides sweetness and aids in the browning and texture of baked goods.
Processing
Processed Foods
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