Whitewheat Healthy White

How it scored 45 / 100

Nutrition snapshot

Ingredients 42 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  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 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 5 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 6 Soya Flour
  Flour milled from soybeans.
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 9 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 10 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 11 Flour Treatment Agent
  Generic class of additives used to improve baking quality of flour (oxidizers, reducers, bleaching agents) — e.g., ascorbic acid, L-cysteine…
  Low
• 12 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 13 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 14 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 15 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 16 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 17 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
• 18 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 19 Thiamin Hydrochloride
  The hydrochloride salt of thiamin (vitamin B1), an essential water-soluble vitamin.
  Low
• 20 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 21 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
• 22 Ammonium Sulphate
  Ammonium sulfate ((NH4)2SO4), an inorganic salt used as a flour treatment agent and yeast nutrient.
  Low
• 23 Natamycin
  Polyene macrolide antifungal produced by fermentation of Streptomyces natalensis; binds ergosterol in fungal membranes.
  Low
• 24 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 25 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 26 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 27 Oat Fibre
  Insoluble dietary fiber isolated from the oat hull (outer husk) of Avena sativa.
  Low
• 28 Cottonseed
  Seed of Gossypium spp. cotton plants; processed into oil, meal, and refined protein.
  Low
• 29 Cellulose
  Cellulose — purified plant fiber polymer of beta-1,4-linked glucose units (microcrystalline E460(i) or powdered E460(ii)).
  Low
• 30 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 31 Calcium Stearoyl Lactylate
  Calcium stearoyl-2-lactylate (CSL): calcium salt of the stearoyl ester of lactic acid; a synthetic emulsifier and dough conditioner.
  Low
• 32 monoglycerides —
• 33 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 34 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 35 Calcium Peroxide
  Calcium peroxide (CaO2), an inorganic flour treatment agent.
  Low
• 36 Calcium Iodate
  Calcium iodate (E916), an inorganic compound used as an iodine source in food fortification and dough conditioning.
  Moderate
• 37 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 38 Ethoxylated Mono & Diglycerides Moderate
• 39 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 40 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 41 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 42 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low