Sprouts Organic San Francisco Style Sourdough
Sprouts Farmers Market
At a glance
Summary
This sourdough bread is made with organic ingredients, including wheat flour and sourdough culture, which contribute to its nutritional value and digestibility. The use of sea salt and organic enzymes further enhances its quality, while the absence of harmful additives or seed oils supports a clean label. Despite its processed nature, the bread's ingredient quality and minimal additives allow it to achieve a high score within its category. Its plastic packaging can shed microplastics into the food and lowers its score.
Key ingredients 5
Organic sourdough cultureVery Good
Organic sourdough culture is beneficial for gut health due to its natural fermentation process. It enhances the bread's flavor and nutritional profile by increasing bioavailability of nutrients. The fermentation process can also reduce gluten content, making it easier to digest.
Benefits
Promotes gut health through natural probiotics and enhances nutrient absorption. Fermentation can improve digestibility and flavor.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor and preserving the bread. It is less processed than regular table salt, retaining beneficial minerals. Its use in moderation supports electrolyte balance and flavor enhancement.
Risks
Excessive consumption may lead to high blood pressure and other cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and supporting electrolyte balance.
Organic wheat flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Potential gluten sensitivity or allergy concerns for some individuals.
Benefits
Provides essential carbohydrates for energy and contains some protein and fiber. Organic certification ensures it is free from harmful chemicals.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in the bread. It is essential for the dough formation and fermentation process. It does not contribute any nutritional value but is necessary for the bread's texture.
Benefits
Essential for dough formation and fermentation, contributing to the bread's texture and structure.
Organic enzymesNeutral
Organic enzymes are used to improve the dough's texture and shelf life. Being organic, they are derived from natural sources without synthetic additives. They aid in the fermentation process but do not provide direct nutritional benefits.
Benefits
Enhances dough texture and shelf life, supporting the fermentation process without synthetic additives.
Processing
Processed Foods
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