Wholemeal Bread
Summary
This wholemeal bread benefits from using whole meal flour and dried yeast, which are minimally processed and provide nutritional value. However, the presence of added sugar and the overall processing level limit its healthiness. While the ingredient list is relatively clean, the processing level prevents it from achieving a higher score.
At a glance
Key ingredients 6
Whole meal flourGood
Whole meal flour is a minimally processed ingredient that retains the bran and germ, providing more nutrients than refined flour. It is a good source of dietary fiber, vitamins, and minerals. This ingredient supports digestive health and provides a steady release of energy.
Benefits
Rich in dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels. Provides essential nutrients such as B vitamins and iron.
SaltNeutral
Salt is a common seasoning used to enhance flavor in foods. It is essential for maintaining fluid balance and nerve function in the body. However, excessive consumption can lead to health issues such as hypertension.
Risks
High intake of salt can contribute to increased blood pressure and cardiovascular disease risk.
Benefits
Provides essential sodium needed for nerve and muscle function and helps maintain fluid balance.
SugarBad
Sugar is a refined carbohydrate that provides quick energy but lacks essential nutrients. Excessive consumption can lead to weight gain and increased risk of metabolic diseases. It is often added to foods to enhance sweetness but should be consumed in moderation.
Risks
High sugar intake is associated with obesity, type 2 diabetes, and dental cavities.
Benefits
Provides a quick source of energy but should be limited due to lack of nutritional benefits.
Dried yeastGood
Dried yeast is a natural leavening agent that helps bread rise and develop flavor. It is a source of B vitamins and protein. Yeast fermentation can enhance the bioavailability of nutrients in bread.
Benefits
Contributes to the leavening and flavor of bread and provides B vitamins and protein.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing and fermentation process. It is essential for the hydration of flour and activation of yeast. Water quality can affect the final texture and taste of the bread.
Benefits
Essential for hydration and activation of yeast in bread making.
ButterNeutral
Butter is a dairy product that adds richness and flavor to bread. It contains saturated fats and fat-soluble vitamins like A and D. While it enhances taste, it should be consumed in moderation due to its saturated fat content.
Risks
High intake of saturated fats can contribute to cardiovascular disease risk.
Benefits
Provides flavor and richness to bread and contains fat-soluble vitamins.
Processing
Processed Foods
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