← Back to foods
Other
Sourdough
Sourdough is bread made by fermenting dough with wild yeast and lactic acid bacteria. The fermentation can improve flavor and may modestly affect digestibility compared with conventional yeast breads.
Beneficial properties
fermented food
may be easier to digest
lower phytate than standard bread
source of carbohydrates
can provide some B vitamins
Nutritional highlights
Sourdough primarily provides carbohydrates, with modest amounts of protein, B vitamins, iron, and selenium depending on the flour used.
Conditions it helps with
General Wellness
AI-suggested link; verify during admin review.
Gluten Intolerance (Celiac)
Includes: Celiac Disease
AI-suggested link; verify during admin review.
Gut Recovery
AI-suggested link; verify during admin review.
Nutrient Assimilation (general)
AI-suggested link; verify during admin review.