Grains Almighty Plant Protein Bread

How it scored 85 / 100

Nutrition snapshot

Ingredients 30 listed

• 1 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  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 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 4 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 5 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 6 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 7 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
• 8 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 9 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 10 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
• 11 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 12 Golden Flax Seeds
  Seeds from Linum usitatissimum (golden variety), a whole-food source of omega-3 alpha-linolenic acid, fiber and lignans.
  Safe
• 13 Barley
  The cereal grain Hordeum vulgare, used whole, pearled, malted, or as flour.
  Low
• 14 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 15 Pea Protein Isolate
  Concentrated protein extracted from yellow split peas (Pisum sativum).
  Safe
• 16 Chickpea Flour
  Flour milled from dried chickpeas (Cicer arietinum L.); also called gram flour or besan.
  Safe
• 17 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 18 WHEAT SOURDOUGH WATER —
• 19 SALT VEGETABLE OIL —
• 20 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 21 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 22 Sprouted Wheat
  Whole wheat grain that has been allowed to germinate before being dried and milled.
  Low
• 23 Rye
  Cereal grain Secale cereale, used for bread and whisky.
  Low
• 24 Triticale
  Triticale is a hybrid cereal grain bred from wheat (Triticum) and rye (Secale), grown for flour, feed, and forage.
  Low
• 25 Grain Vinegar
  Vinegar produced by fermenting grain alcohol (typically corn, rice, or barley) into acetic acid.
  Safe
• 26 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 27 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 28 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 29 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 30 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low