FINEST OLIVE AND CHILLI VIENNA
Analysis updated May 2026 · How Scout scores
At a glance
Summary
This bread product contains beneficial ingredients like wheat bran, kibbled rye, and wheat germ, which enhance its nutritional profile with fiber and essential vitamins. However, it is a processed food with a relatively high energy content and salt level, which limits its score. The absence of harmful additives and the presence of whole grain components contribute positively, but the processing level prevents a higher rating.
Key ingredients 11
Wheat BranGood
Wheat bran is the outer layer of the wheat kernel, rich in dietary fiber. It aids in digestion and can help maintain healthy cholesterol levels. Its inclusion in bread increases the fiber content, making it a healthier option than refined flour alone.
Risks
May cause digestive discomfort in some individuals if consumed in large quantities.
Benefits
High in dietary fiber, which supports digestive health and can aid in weight management.
Kibbled RyeGood
Kibbled rye is a whole grain ingredient that adds texture and nutritional value to bread. It is high in fiber and provides a range of vitamins and minerals. Rye can contribute to a feeling of fullness and has a lower glycemic index than wheat.
Risks
May cause digestive issues for those with gluten intolerance.
Benefits
Rich in fiber and nutrients, supporting heart health and aiding in blood sugar control.
Wheat GermGood
Wheat germ is the nutrient-rich core of the wheat kernel, containing essential vitamins and minerals. It is a good source of vitamin E, folate, and magnesium. Adding wheat germ to bread enhances its nutritional profile significantly.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Packed with nutrients, including vitamin E and folate, which support overall health.
WaterNeutral
Water is a fundamental ingredient in baking, contributing to the dough's consistency and hydration. It is essential for activating yeast and gluten development. Water itself has no nutritional value but is crucial for the baking process.
Benefits
Essential for hydration and necessary for the chemical reactions in baking.
Wheat GlutenNeutral
Wheat gluten is a protein that provides elasticity and structure to bread. It is often added to improve the texture and rise of baked goods. While it enhances bread quality, it is not suitable for those with gluten-related disorders.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves the texture and structure of bread, making it more palatable.
SaltNeutral
Salt is used in baking to enhance flavor and control yeast activity. It is essential for the development of gluten and overall taste. Excessive consumption can lead to health issues such as hypertension.
Risks
High intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and plays a crucial role in the baking process.
MaltNeutral
Malt, derived from barley, is used to add flavor and color to baked goods. It contains enzymes that can aid in the fermentation process. While it adds a distinct taste, it is not a significant source of nutrients.
Risks
Contains gluten and may not be suitable for those with gluten intolerance.
Benefits
Enhances flavor and color in baked goods, contributing to a richer taste.
EnzymeNeutral
Enzymes are used in baking to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. While beneficial for baking, they do not contribute nutritional value.
Benefits
Improves dough quality and extends the freshness of baked goods.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Essential for leavening bread and enhancing flavor and texture.
VitaminsNeutral
Vitamins, such as folic acid, are added to enrich the nutritional profile of bread. Folic acid is important for DNA synthesis and repair. While beneficial, synthetic vitamins may not be as bioavailable as those from whole food sources.
Risks
Excessive intake of synthetic vitamins can lead to imbalances and health issues.
Benefits
Supports essential bodily functions, such as DNA synthesis and cell growth.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause blood sugar spikes and is a common allergen for those with gluten sensitivity or celiac disease.
Benefits
Provides essential carbohydrates for energy, though lacks the fiber and nutrients found in whole grains.
Processing
Processed Foods
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