Bread by S. Rosen's, Alpha Baking Co. Inc. · Greenveil
Saving recent analysis Products Plant Based Foods And Beverages Bread Bread Greenveil's read: consider avoiding.
Food health High
Chemical concern Not assessed Ingredients· 20 Evidence· 0 Regulatory· 0 Alternatives· 0
Fortified wheat flour 52.8% — Wheat flour 26.8% — Malted barley 13% — E375 6.5% — Iron 3.2% — Thiamin mononitrate 1.6% — E101
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20 items
0.8%
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Folic acid 0.8% — Water 23.6% — › Whole wheat flour 11.8% —
Wheat berries 5.9% — Sugar 2.5% — › Yeast 1.7% — › Soya oil 0.9% — › Contains 2% and less of the following 0.4% — Wheat gluten 0.4% — Molasses 0.2% — › Salt 0.1% — ›
Flour treatment agent <0.1% — E481 <0.1% — E472e <0.1% — Ethoxylated mono- and diglycerides — E471 — E300 — E930 — E916 — E920 — E927a —
Yeast nutrients <0.1% — E341i <0.1% — E516 — E517 — Corn sugar <0.1% —
E150a — Calcium salts — › Soya lecithin — ›
E282
E202 — Preservative —
Ammonia caramel (E150C)
Calcium phosphates (E341) Show original label text Enriched wheat flour (wheat flour, barley malt, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, whole wheat flour, wheat berries, sugar, yeast, soybean oil, contains 2% or less of the following: wheat gluten, molasses, salt, dough conditioners (sodium stearoyl lactylate, datem, ethoxylated mono and diglycerides, mono & diglycerides, ascorbic acid, calcium peroxide, calcium iodate, l-cysteine, azodicarbonamide), yeast nutrients (monocalcium phosphate, calcium sulfate, ammonium sulfate), corn sugar, caramel color, calcium salts, soy lecithin, calcium propionate and potassium sorbate (preservatives).
Food health
Nutrition profile and additives of concern ⚠ Contains additive of concern Ammonia caramel Caramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen. Calcium propionate Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak. Calcium phosphates Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease. Per-ingredient concern · chemical identity, not food safety
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SR
S. Rosen's, Alpha Baking Co. Inc. SR
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