9 Grain & Seed Bread

How it scored 70 / 100

Nutrition snapshot

Ingredients 29 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 4 Flax Seed
  Seed of the flax plant (Linum usitatissimum), also known as linseed.
  Safe
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 7 Oat Flour
  Flour made from ground whole or rolled oats (Avena sativa).
  Safe
• 8 Sunflower Seed
  Edible seed of the sunflower plant (Helianthus annuus).
  Safe
• 9 Millet
  A group of small-grained, gluten-free cereal grasses (Pennisetum, Eleusine, Panicum spp.).
  Safe
• 10 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 11 Barley Flour
  Flour milled from barley grain (Hordeum vulgare); contains gluten.
  Low
• 12 Rye Flour
  Flour milled from rye grain (Secale cereale).
  Low
• 13 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 14 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 15 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 16 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 17 Sesame Seeds
  Seeds of Sesamum indicum, used whole or as paste (tahini), oil, or flour.
  Low
• 18 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 19 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 20 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 21 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 22 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 23 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 24 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 25 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 26 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 27 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 28 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 29 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low