Franz Franz Sourdough English Muffins
Why It Scored This Way
A mixed nutrition profile and more processed formulation give this product some useful qualities, but also meaningful limitations.
- Protein
- Added Sugar
- Sodium
- Processing
Verdict
Franz Franz Sourdough English Muffins are a pre-sliced, toasted breakfast bread. Its main strength is a moderate protein content, while its main tradeoff is a heavily formulated profile. Overall, it is a shelf-stable convenience option for those who prefer a tangy, sourdough-style base.
How to Use This
Best included occasionally, a few times per month, within a balanced diet and in controlled portions. Pair it with smashed avocado and a sprinkle of red pepper flakes for a savory breakfast toast.
Nutrition Overview
The profile is lean with very low fat and no added sugars, though sodium levels are moderate for a single serving.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 120 | Per serving |
| Total Fat | 0.5g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | — |
| Sodium | 200mg | 9% |
| Total Carbs | 24g | 9% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 1g | — |
| Added Sugars | 0g | 0% |
| Protein | 5g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 56mg | 4% |
| Iron | 1mg | 6% |
| Potassium | 75mg | 2% |
Ingredient Analysis
The base consists of enriched and whole wheat flours, but the formula is supported by various dough conditioners and mold inhibitors to ensure a long shelf life.
Ingredients
Water, Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Whole Wheat Flour, Yeast, Vital Wheat Gluten, Contains 2% or Less of Each of the Following: Cornmeal, Salt, Distilled Vinegar, Vegetable Oil (Canola and/or Soy), Yeast Nutrient (Ammonium Sulfate), Dough Conditioner (Ascorbic Acid), Fumaric Acid, Sodium Diacetate, Lactic Acid, Silicon Dioxide, Calcium Propionate and Potassium Sorbate (Mold Inhibitors), Calcium Sulfate, Enzymes.
