Plain Naan
Summary
This plain naan is made with a relatively clean ingredient list, including beneficial components like yogurt and eggs, which contribute to its nutritional profile. However, it is a processed food with added sugar, which can be a concern if consumed in excess. The presence of refined flour and the processing level limit its score, despite the absence of harmful additives or seed oils.
At a glance
Key ingredients 10
FlourNeutral
Flour is a staple ingredient in many baked goods, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.
Risks
Refined flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides carbohydrates for energy, though whole grain options are more nutritious.
SaltNeutral
Salt is used to enhance flavor and preserve food. Excessive consumption can lead to health issues such as hypertension. It is essential in moderation for maintaining electrolyte balance.
Risks
High intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Instant YeastGood
Instant yeast is a leavening agent that helps dough rise, improving texture and flavor. It is a natural ingredient that enhances the baking process. It is more convenient than active dry yeast as it does not require proofing.
Benefits
Facilitates fermentation, which can enhance nutrient availability and digestibility.
YogurtGood
Yogurt adds moisture and a slight tang to baked goods, improving texture. It contains probiotics that can support gut health. Using full-fat yogurt can add beneficial fats and improve flavor.
Benefits
Contains probiotics that support digestive health and provide beneficial nutrients like calcium and protein.
WaterNeutral
Water is a fundamental ingredient in baking, hydrating flour and activating yeast. It is essential for dough formation and texture. The quality of water can affect the final product.
Benefits
Essential for hydration and activating other ingredients in the dough.
SugarBad
Sugar is used to enhance flavor and aid in browning during baking. It is a refined carbohydrate that can contribute to health issues if consumed in excess. Alternatives like honey or maple syrup offer more nutrients.
Risks
Excessive consumption can lead to weight gain, insulin resistance, and dental issues.
Benefits
Provides quick energy and enhances flavor, though healthier alternatives exist.
Melted Unsalted ButterNeutral
Butter adds richness and flavor to baked goods, contributing to a tender texture. It contains saturated fats, which should be consumed in moderation. Grass-fed butter offers more beneficial fatty acids.
Risks
High in saturated fats, which can impact heart health if consumed excessively.
Benefits
Provides flavor and texture, with grass-fed options offering more nutrients.
EggGood
Eggs provide structure, moisture, and richness to baked goods. They are a high-quality protein source with essential amino acids. Pasture-raised eggs offer more omega-3 fatty acids and vitamins.
Risks
Allergies to eggs are common, and they should be consumed in moderation due to cholesterol content.
Benefits
Rich in protein and nutrients, supporting muscle health and providing essential vitamins.
Baking PowderNeutral
Baking powder is a leavening agent that helps dough rise, creating a light texture. It is a combination of an acid and a base, typically sodium bicarbonate and cream of tartar. It is generally safe when used in appropriate amounts.
Risks
Excessive use can lead to a bitter taste and potential digestive discomfort.
Benefits
Essential for leavening in recipes without yeast, contributing to texture and volume.
OilNeutral
Oil is used to add moisture and improve texture in baked goods. The type of oil used can impact health, with olive or coconut oil being healthier options. It is important to choose oils with a favorable fatty acid profile.
Risks
Some oils, particularly seed oils, can be high in omega-6 fatty acids, which may promote inflammation.
Benefits
Provides moisture and can improve the texture of baked goods, with healthier oils offering additional benefits.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store