Natural
Ultra-processed bread with refined carbs, sodium, and allergens; moderate nutrition but high glycemic impact.
Contains wheat (gluten), milk, and soy. Avoid if you have celiac disease, gluten sensitivity, or allergies to listed components; high sodium content may affect blood pressure.
What's the verdict?
This commercial bread uses refined wheat flour as the primary ingredient with added vital wheat gluten, fermented flours for flavor, iodized salt, and processing aids like enzymes and soy lecithin. It is a typical ultra-processed bakery item with no recent user-submitted safety or packaging issues.
Ingredients
10 listed · 5 flagged · estimated by AI, check the label- Wheat Flour (Base Flour)Caution
Main carbohydrate source for energy but refined nature leads to rapid digestion, high glycemic index, and potential blood sugar spikes; primary source of gluten which can trigger immune responses in sensitive individuals.
- Water (Hydration Component)
No direct nutritional value but essential for mixing ingredients and achieving proper bread texture; neutral effect on health.
- Yeast (Leavening Agent)
Responsible for bread rising through fermentation; may contribute minimal B vitamins but typically negligible in final product; safe for most consumers.
- Wheat Gluten (Protein Enhancer)Caution
Boosts the protein content and improves dough elasticity; however, concentrated gluten increases risk for those with wheat allergies, gluten intolerance or celiac disease.
- Fermented Wheat Flour (Conditioner)
Fermentation process can enhance flavor and potentially improve nutrient availability; still wheat-based so carries similar gluten-related concerns as standard flour.
- Iodized Salt (Seasoning/Preservative)Caution
Provides essential iodine for thyroid function but significantly contributes to sodium intake which in excess is linked to hypertension and heart disease risks.
- Fermented Rye Flour (Flavor Agent)Beneficial
Adds complex flavors and some additional dietary fiber and nutrients from rye; fermentation may promote beneficial gut bacteria and better digestibility.
- Milk-based Brightener (Glazing Agent)Caution
Creates an appealing crust appearance; introduces milk components that are beneficial for some (calcium) but pose allergy risks for lactose intolerant or milk-allergic individuals.
- Enzymes (Processing Aid)
Used to optimize dough development and bread volume; typically have no significant nutritional impact and are considered safe in food applications.
- Soy Lecithin (Emulsifier)Caution
Improves fat distribution and shelf stability; soy is a major allergen although lecithin is usually low in proteins, may cause reactions in highly sensitive people; often derived from GMO sources.
Nutrition
| calories | 260 |
|---|---|
| total fat | 3 |
| saturated fat | 1 |
| sodium | 470 |
| total carbohydrate | 48 |
| dietary fiber | 2 |
| sugars | 2 |
| protein | 9 |
| calcium | 20 |
| iron | 3 |
| potassium | 100 |
None: trans fat, cholesterol, vitamin d.
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