FRANCISCO EXTRA SOURDOUGH SLICED BREAD receives a FoodScore of 50 out of 100. This score reflects a balance of some beneficial nutrients and several factors that detract from its overall nutritional quality. On the positive side, it earns bonus points for its protein content, providing 8.16g per 100g, and its fiber content at 2g per 100g. It also contributes to micronutrient intake, with 16% DV for iron and 28% DV for folate per 100g. However, the product incurs penalties due to its sodium content of 387.76mg per 100g. The most significant penalty comes from its NOVA 4 classification, indicating it is an ultra-processed food. This classification is based on the presence of multiple industrial ingredients and processes, such as monoglycerides and DATEM, which are often used to improve texture and shelf life but contribute to a less favorable nutritional profile. When compared to a generic whole-grain equivalent, FRANCISCO bread typically provides less dietary fiber and a higher sodium content, making the whole-grain option a more nutrient-dense choice.
What the nutrients in francisco extra sourdough sliced bread, extra sourdough actually do for you, grounded in established dietary science.
This FRANCISCO bread is a source of essential micronutrients, specifically iron and folate. Per 100g, it provides 16% of the Daily Value for iron and 28% for folate. Iron is crucial for oxygen transport in the blood, while folate plays a key role in cell growth and development. Including this bread can help contribute to meeting daily requirements for these important vitamins and minerals, particularly for individuals who may have lower intakes from other food sources.
With 8.16g of protein per 100g, FRANCISCO EXTRA SOURDOUGH SLICED BREAD can support daily protein needs. Protein is vital for building and repairing tissues, producing enzymes and hormones, and supporting immune function. While not a primary protein source, incorporating a slice or two into a meal or snack can contribute to the overall protein content of your diet, especially when paired with other protein-rich foods.
This bread offers 2g of fiber per 100g, which can contribute to digestive health. Dietary fiber is important for maintaining regular bowel movements and can help promote satiety. While this amount is not exceptionally high, it still adds to your daily fiber intake, which is often below recommended levels for many Americans. Pairing this bread with fiber-rich toppings can further enhance its benefits.
Sourdough bread is commonly consumed as a base for sandwiches, toast, or as an accompaniment to meals. A typical serving is one slice, which can be part of breakfast, lunch, or dinner. Be mindful of toppings, as they can significantly impact the overall nutritional profile.
Individuals with wheat or soy allergies should be aware that this product contains both ingredients, as listed in the enriched wheat flour and soy lecithin. The presence of calcium propionate as a preservative is common in many commercial bread products, used to inhibit mold growth and extend shelf life. While generally recognized as safe, some individuals report sensitivities to food preservatives. The NOVA 4 classification indicates this is an ultra-processed food, which means it contains ingredients like monoglycerides and DATEM that are industrial additives. While these are approved for use, a diet rich in ultra-processed foods is generally associated with less favorable health outcomes. Consumers aiming for a minimally processed diet may wish to limit intake of products with this classification.