Plain Bread Crumbs

How it scored 45 / 100

Nutrition snapshot

Ingredients 49 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 2 High Fructose Corn Syrup
  Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with …
  Moderate
• 3 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 4 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 5 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 6 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 7 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 8 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 9 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 10 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 11 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 12 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 13 Soya Flour
  Flour milled from soybeans.
  Low
• 14 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 15 Rye Flour
  Flour milled from rye grain (Secale cereale).
  Low
• 16 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 17 Oat Bran
  Outer layer of the oat groat, rich in beta-glucan soluble fiber.
  Safe
• 18 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 19 Rice Flour
  Flour milled from rice grains.
  Safe
• 20 Potato Flour
  Flour made from cooked, dried, and ground whole potatoes.
  Safe
• 21 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 22 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
• 23 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 24 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
• 25 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 26 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 27 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 28 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 29 Poppyseed
  Tiny edible seeds from the poppy plant (Papaver somniferum).
  Safe
• 30 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 31 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
• 32 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 33 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 34 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 35 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
• 36 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 37 Cottonseed
  Seed of Gossypium spp. cotton plants; processed into oil, meal, and refined protein.
  Low
• 38 Corn
  Edible cereal grain from Zea mays.
  Safe
• 39 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 40 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 41 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 42 Calcium Stearoyl Lactylate
  Calcium stearoyl-2-lactylate (CSL): calcium salt of the stearoyl ester of lactic acid; a synthetic emulsifier and dough conditioner.
  Low
• 43 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 44 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 45 Ammonium Sulphate
  Ammonium sulfate ((NH4)2SO4), an inorganic salt used as a flour treatment agent and yeast nutrient.
  Low
• 46 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 47 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 48 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 49 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low