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ROSEMARY SOURDOUGH [tilde]WITH OLIVE OIL[tilde]
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This rosemary sourdough bread features a clean ingredient list with beneficial components like sourdough starter, olive oil, and cracked wheat, which contribute to its nutritional profile and flavor. The use of olive oil, a healthy fat, and the absence of harmful additives or seed oils are positive aspects. However, the bread is processed, which limits its score despite the high-quality ingredients.
Key ingredients 7
Olive oilVery Good
Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Sourdough starterGood
Sourdough starter is a natural yeast that aids in fermentation, improving the bread's flavor and digestibility. It can enhance nutrient absorption and reduce phytic acid content. The fermentation process can also increase the availability of certain nutrients.
Benefits
Improves digestibility and nutrient absorption due to natural fermentation.
Cracked wheatGood
Cracked wheat is a whole grain that provides fiber and essential nutrients. It contributes to the bread's texture and nutritional profile. Whole grains are associated with various health benefits, including improved digestion.
Risks
May cause digestive discomfort in individuals with gluten sensitivity.
Benefits
Provides dietary fiber and essential nutrients, supporting digestive health and satiety.
RosemaryGood
Rosemary is an herb that adds flavor and aroma to the bread. It contains antioxidants and has potential anti-inflammatory properties. Its use in cooking can enhance the sensory experience of food.
Benefits
Provides antioxidants and enhances flavor with potential anti-inflammatory properties.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It is essential for the dough's consistency and texture. It does not contribute any calories or nutrients.
Benefits
Essential for hydration and dough formation in baking.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread making. It is a common ingredient in baking for its functional properties. Excessive consumption can lead to health issues, but moderate use is generally safe.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity in baking.
Unbleached enriched wheat flourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Refined flour can contribute to blood sugar spikes and lacks the fiber of whole grains.
Benefits
Enrichment adds back some nutrients lost during processing, such as iron and B vitamins.
Processing
Processed Foods
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