REDDING FRENCH BAKERY FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD, FISHERMAN'S WHARF STYLE
REDDING FRENCH BAKERY FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD scores 53/100 (Decent) due to its **moderate sodium content** and classification as a processed food, despite providing some beneficial micronutrients.
REDDING FRENCH BAKERY Sourdough scores 53/100, placing it in the 'Decent' category.
A single slice provides 17% DV for iron and 29% DV for folate.
The product contains 519.23mg of sodium per 100g, contributing to a penalty in its score.
This bread is classified as NOVA class 3 (processed), unlike a generic whole-grain bread.
Consider portion control due to the sodium content, especially if consumed with other salty foods.
Scores +6 points above the grain category average (47/100 across 2269 foods).
Fiber
1.9g
7% of Daily Value
Protein
7.69g
15% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
519.23mg
23% of Daily Value
+
What it brings to the table
Fiber (1.9g)+1
Protein (7.7g)+3
Micronutrients (Iron, Folate, Riboflavin)+6
−
What holds it back
Sodium (519.2mg)-2
Processed (NOVA 3)-5
Why it scores 53
REDDING FRENCH BAKERY FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD receives a FoodScore of 53 out of 100, categorizing it as 'Decent'. This score reflects a balance of positive and negative nutritional attributes. On the positive side, the bread earns bonus points for its protein content, providing 7.69g per 100g, and a small bonus for its 1.9g of fiber. Significant micronutrient contributions from iron (17% DV) and folate (29% DV), along with riboflavin from the enriched flour, also contribute positively to its score. However, the product incurs penalties primarily due to its sodium content, which is 519.23mg per 100g. Additionally, its classification as a NOVA class 3 processed food, indicated by ingredients like enriched wheat flour and cultured wheat flour, results in a penalty. Compared to a generic whole-grain equivalent, which would typically offer higher fiber and potentially lower sodium, this REDDING FRENCH BAKERY product falls short in those areas, though it does provide notable iron and folate.
Health benefits
What the nutrients in redding french bakery fisherman's wharf style extra sourdough bread, fisherman's wharf style actually do for you, grounded in established dietary science.
Source of Essential Micronutrients
This sourdough bread is a notable source of iron and folate, two essential micronutrients. Per 100g, it provides 17% of the Daily Value for iron and 29% for folate. Iron is crucial for oxygen transport in the blood and energy metabolism, while folate is vital for cell division and DNA synthesis. Including foods like this bread can contribute to meeting daily requirements for these important vitamins and minerals, especially for individuals who may not get enough from other dietary sources.
Contribution to Protein Intake
With 7.69g of protein per 100g, REDDING FRENCH BAKERY sourdough bread can contribute to daily protein intake. Protein is fundamental for muscle repair, enzyme production, and overall body function. While not a primary protein source, incorporating slices of this bread into meals, particularly when paired with protein-rich toppings like lean meats, cheese, or eggs, can help increase the protein content of a meal and contribute to satiety.
Low in Fat and Added Sugar
This product is characterized by its low total fat content, with only 0.96g per 100g, and contains no saturated or trans fats. Furthermore, it has 0g of added sugar, aligning with dietary recommendations to limit intake of these components. Choosing foods that are naturally low in fat and free from added sugars can support a balanced diet and help manage calorie intake, making this bread a suitable option for those monitoring these specific macronutrients.
REDDING FRENCH BAKERY FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD scores 53/100 (Decent) due to its moderate sodium content and classification as a processed food, despite providing some beneficial micronutrients.
How to eat it
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 and spreads, as they can significantly impact the overall nutritional profile.
Pair with lean protein sources like turkey, chicken, or eggs to create a more balanced meal and enhance satiety.
Use as a base for avocado toast, adding healthy fats and fiber, but be mindful of the portion size of the avocado.
Consider using a single slice alongside a large salad to keep sodium intake in check.
Store properly to maintain freshness; sourdough can be frozen and thawed as needed to reduce waste.
Things to keep in mind
Individuals with celiac disease or wheat sensitivity should avoid this product as its primary ingredient is unbleached enriched wheat flour. The presence of 'sourdough starter (wheat flour, water)' also confirms the presence of wheat. While sourdough fermentation can alter gluten structure, this product is not gluten-free and is not suitable for those with gluten-related disorders. The sodium content of 519.23mg per 100g is moderate, and individuals monitoring their sodium intake, such as those with hypertension, should consider this when incorporating the bread into their diet, especially if consuming multiple slices or pairing with other high-sodium foods.
Is REDDING FRENCH BAKERY FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD healthy?
This sourdough bread scores 53/100, placing it in the 'Decent' category. It provides beneficial iron and folate, and is low in fat and added sugar. However, its moderate sodium content and classification as a processed food mean it's best consumed in moderation as part of a balanced diet.
How does REDDING FRENCH BAKERY sourdough compare to other breads?
Compared to a generic whole-grain bread, REDDING FRENCH BAKERY sourdough has lower fiber content (1.9g vs. typically higher in whole grain). It also has a moderate sodium level. For instance, a brand like Pepperidge Farm Farmhouse Hearty White bread might have similar sodium levels but often less fiber, making this sourdough a comparable choice in some aspects but not a clear winner for fiber.
What does 'UNBLEACHED ENRICHED WHEAT FLOUR' mean in the ingredients?
Unbleached enriched wheat flour means the flour has not been chemically bleached and has had certain nutrients, specifically iron and B vitamins (niacin, thiamin mononitrate, riboflavin, folic acid), added back after processing. This enrichment helps restore some of the micronutrients lost during the milling process, contributing to the iron and folate content of the bread.
What is a typical serving size for this sourdough bread?
The declared serving size is 1 slice. Per 100g, which is roughly 2-3 slices depending on thickness, the product contains 519.23mg of sodium. Sticking to the recommended serving size helps manage sodium intake, especially if you're pairing it with other salty foods.
Can I freeze REDDING FRENCH BAKERY sourdough bread?
Yes, you can freeze REDDING FRENCH BAKERY sourdough bread to extend its shelf life. Freezing can help maintain its freshness and prevent spoilage. Thaw slices as needed, which can be convenient for portion control and reducing food waste.