FINEST SESAME PANE DI CASA
Summary
This bread features beneficial ingredients like sesame seeds and rye flour, which contribute to its nutritional value with healthy fats, fiber, and minerals. However, it is a processed food with a moderate level of processing, which limits its score. The absence of harmful additives and the presence of whole grain ingredients help maintain a relatively good rating 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. The flour is typically processed to remove the bran and germ, reducing its nutritional content.
Risks
May cause blood sugar spikes and is a common allergen for those with gluten sensitivity.
Benefits
Provides energy and is a key component in bread-making, contributing to the texture and structure of the product.
WaterNeutral
Water is essential in bread-making as it hydrates the flour and activates the yeast. It is a natural ingredient with no processing involved. Water helps in forming the dough and contributes to the bread's moisture content.
Benefits
Essential for hydration and dough formation, contributing to the bread's texture and moisture.
Sesame SeedsGood
Sesame seeds are a nutritious addition, providing healthy fats, protein, and fiber. They are minimally processed and retain their natural nutrients. Sesame seeds also contain antioxidants and beneficial minerals like calcium and magnesium.
Risks
Potential allergen for some individuals.
Benefits
Rich in healthy fats, protein, and fiber, and provide essential minerals and antioxidants.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast activity. It is a natural mineral that is minimally processed. While necessary in small amounts, excessive consumption can lead to health issues like hypertension.
Risks
Excessive intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread-making.
Rye FlourGood
Rye flour is a whole grain flour that adds flavor and nutritional value to bread. It is less processed than refined wheat flour and retains more nutrients. Rye flour is known for its high fiber content and lower glycemic index compared to wheat flour.
Risks
Contains gluten, which may be problematic for those with celiac disease or gluten sensitivity.
Benefits
Provides fiber and nutrients, and has a lower glycemic index than refined wheat flour.
Wheat Malt FlourNeutral
Wheat malt flour is used to enhance flavor and improve the texture of bread. It is made by sprouting wheat grains and then drying and grinding them. This process retains some nutrients and adds a mild sweetness to the bread.
Risks
Contains gluten, which may be problematic for those with celiac disease or gluten sensitivity.
Benefits
Enhances flavor and texture, and provides some additional nutrients from the sprouting process.
YeastNeutral
Yeast is a natural leavening agent used to make bread rise. It is a living organism that ferments sugars to produce carbon dioxide, which helps the dough expand. Yeast is minimally processed and essential for bread-making.
Benefits
Essential for leavening bread and contributes to the development of flavor and texture.
VitaminsNeutral
Vitamins are added to enhance the nutritional profile of the bread. They are typically added in small amounts and are essential for various bodily functions. The specific vitamins added are not detailed, but they generally aim to improve health benefits.
Benefits
Enhances the nutritional profile of the bread by providing essential nutrients.
Processing
Processed Foods
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