Potato Bread

How it scored 65 / 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 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 3 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 4 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 7 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 8 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 9 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
• 10 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 11 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 12 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 13 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 14 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
• 15 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 16 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 17 Curcumin
  Yellow-orange pigment extracted from turmeric rhizomes (Curcuma longa); E100 covers curcumins.
  Low
• 18 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 19 Sesame Seeds
  Seeds of Sesamum indicum, used whole or as paste (tahini), oil, or flour.
  Low
• 20 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 21 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 22 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
• 23 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 24 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 25 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
• 26 Potato Flour
  Flour made from cooked, dried, and ground whole potatoes.
  Safe
• 27 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 28 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
• 29 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low