Lebanese Bread
Summary
This Lebanese Bread features a clean ingredient list with beneficial components like olive oil, yeast, and iodised salt, which contribute to its nutritional value. Despite being processed, it avoids harmful additives and seed oils, maintaining a relatively healthy profile. The presence of wheat flour and sugar, along with its processing level, slightly limits its score, but overall it remains a wholesome choice within its category.
At a glance
Key ingredients 8
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. Whole grain alternatives offer more fiber and nutrients compared to refined wheat flour.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides energy and is a key component in bread-making, contributing to the texture and structure of the product.
WaterNeutral
Water is essential for hydration and acts as a solvent in the dough-making process. It helps in activating yeast and developing gluten. There are no health concerns associated with water in this context.
Benefits
Essential for hydration and plays a crucial role in dough formation and yeast activation.
YeastGood
Yeast is a natural leavening agent that helps bread rise by producing carbon dioxide. It also contributes to the flavor and texture of the bread. Yeast fermentation can enhance the nutritional profile of bread by increasing B vitamins.
Benefits
Enhances the nutritional profile of bread by increasing B vitamins and contributes to the bread's texture and flavor.
Iodised SaltGood
Iodised salt provides essential iodine, which is crucial for thyroid function. It enhances the flavor of the bread and helps control yeast activity. Excessive salt intake can lead to health issues, but moderate use in bread is generally safe.
Risks
Excessive consumption of salt can lead to hypertension and other cardiovascular issues.
Benefits
Provides essential iodine for thyroid health and enhances the flavor of the bread.
SugarNeutral
Sugar is used in small amounts to feed yeast and enhance browning in bread. While it adds sweetness, excessive consumption of sugar can lead to health issues. In this context, sugar is used minimally and primarily for yeast activation.
Risks
Excessive sugar intake can lead to health issues such as obesity and diabetes.
Benefits
In small amounts, it aids in yeast activation and enhances the browning of the bread.
Olive OilVery Good
Olive oil is a healthy fat rich in monounsaturated fats and antioxidants. It supports heart health and provides anti-inflammatory benefits. Its use in bread can improve texture and add nutritional value.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties.
MilkGood
Milk adds nutritional value to bread by providing protein, calcium, and vitamins. It contributes to a softer texture and richer flavor. Some individuals may be lactose intolerant, but milk is generally beneficial in moderate amounts.
Risks
May cause issues for individuals with lactose intolerance.
Benefits
Provides protein, calcium, and vitamins, contributing to a softer texture and richer flavor in bread.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. While necessary in small amounts, excessive salt intake can lead to health issues. In bread, it is used in moderation to balance flavors.
Risks
Excessive consumption of salt can lead to hypertension and other cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in bread.
Processing
Processed Foods
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