The Classic Sandwich Bread

45

Nutrition Score

Poor

The Classic Sandwich Bread

5203064009308

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

81

Hazard Score

Healthy

51

Mirella Index

Everyday

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Water · No known concerns

The most common ingredient in processed foods.

Yeast · No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

Wheat Malt (Malted Wheat Flour)

WheatMalt · No known concerns

Contains cereals containing gluten

Flour milled from malted (germinated) wheat; contributes enzymes, colour and flavour to baked goods.

Malt · No known concerns

Contains cereals containing gluten

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

RyeFlour · No known concerns

Contains cereals containing gluten

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

sunflower oil · No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

Sugar (Sucrose)

Sugar · −4 pts

Moderate health concern Source: WHO, FDA

Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.

GlutenIng · −3 pts

Moderate health concern Source: EFSA, FDA

Contains cereals containing gluten

Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Mono- and Diglycerides of Fatty Acids

E471 · −3 pts

Moderate health concern Source: EFSA, FDA

Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.

Sodium Stearoyl Lactylate (SSL)

E481 · No known concerns

Emulsifier used in baked goods to improve texture and shelf life. Generally safe.

Glucose (Dextrose)

Glucose · −3 pts

Moderate health concern Source: EFSA, FDA

Simple sugar used as a sweetener, energy source, and in food processing. High GI.

Fava (Broad) Bean Flour

FavaBeanFlour · No known concerns

Flour milled from dried fava (broad) beans, used in gluten-free baking and batters.

Sodium Acetates

E262 · No known concerns

Sodium salt of acetic acid. Used as seasoning (salt and vinegar flavor) and preservative.

Calcium Propionate

E282 · −2 pts

Moderate health concern Source: FDA

Antifungal preservative used in sliced breads. May cause behavioral changes or migraines in sensitive children.

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

Ethanol (Food Grade)

Ethanol · No known concerns

Used as a carrier solvent for flavourings or a minor flavour component.

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