Panini roll
Summary
The Panini roll is a processed food with a relatively simple ingredient list, primarily consisting of wheat flour, water, salt, and yeast. It avoids major harmful ingredients such as seed oils, artificial dyes, and high-fructose corn syrup, which is positive. However, the presence of processing aids and the processed nature of the product limit its score, as it lacks the whole-food quality and minimal processing seen in higher-scoring breads.
At a glance
Key ingredients 6
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread products, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. The flour used is not specified as whole grain, which would offer more nutritional benefits.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides carbohydrates necessary for energy, though lacks the fiber and nutrients of whole grain alternatives.
WaterNeutral
Water is a fundamental ingredient in bread making, used to hydrate the flour and activate yeast. It is essential for the dough formation process. There are no health concerns associated with water in this context.
Benefits
Essential for hydration and activating yeast in bread making.
Iodised SaltNeutral
Iodised salt is used to enhance flavor and control yeast activity in bread. It provides iodine, an essential nutrient for thyroid function. However, excessive salt intake can lead to health issues such as hypertension.
Risks
Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Provides iodine, which is essential for thyroid health.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide and causing the dough to rise. It is a natural ingredient with no significant health concerns. Yeast also contributes to the development of flavor in bread.
Benefits
Essential for leavening bread and developing its flavor.
Vitamins (Thiamin, Folic Acid)Neutral
Thiamin and folic acid are added to enrich the nutritional profile of the bread. These vitamins are important for energy metabolism and cell function. However, they are synthetic additives rather than naturally occurring in the ingredients.
Benefits
Thiamin supports energy metabolism, while folic acid is crucial for DNA synthesis and repair.
Processing Aid (Wheat, Soy)Neutral
Processing aids like wheat and soy are used to improve the texture and shelf life of bread. They are typically present in small amounts and do not significantly alter the nutritional profile. There are no major health concerns associated with these processing aids in small quantities.
Risks
Potential allergen concerns for individuals sensitive to wheat or soy.
Benefits
Helps improve the texture and shelf life of the bread product.
Processing
Processed Foods
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