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Sourdough Wide Pan Bread
Greenveil's read: consider avoiding.
- Critical
- Flour55%—›
- Wheat flour28.2%—›
- Barley malt flour13.4%—›
- E3756.7%—
- Iron3.3%—›
- Thiamin mononitrate1.7%—›
- E1010.8%—
- Folic acid0.8%—›
- Water22.5%—›
- High fructose corn syrup11.3%—›
- CONTAINS 2% and LESS OF5.6%—
- Wheat gluten5.6%—›
- Soya oil2.8%—›
- Salt1.4%—›
- Yeast0.7%—›
- E2820.4%⚠ Low
- Preservative0.4%—
- Sourdough0.2%—
- F0.2%—
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ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SOYBEAN OIL, SALT, YEAST, CALCIUM PROPIONATE (PRESERVATIVE), SOURDOUGH (F
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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