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  3. Fiber & Flavor Potato Bread
Fiber & Flavor Potato Bread
Aunt Millie's·Plant Based Foods And Beverages · 0071314105064

Fiber & Flavor Potato Bread

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Flour51.9%—›
  • Wheat flour26.2%—›
  • Barley malt flour12.8%—›
  • Reduced iron6.4%—›
  • Thiamin mononitrate3.2%—›
  • Thiamin3.2%—›
  • E1011.6%—
  • E3750.8%—
  • E3750.8%—
  • Folic acid0.8%—›
  • Water24%—›
  • Resistant corn starch12%—
  • Yeast6%—›
  • Wheat gluten3%—›
  • Sugar1%—›
  • Soya oil1%—›
  • Potato flakes0.5%—
  • Salt0.2%—›
  • Potato flour0.2%—›
  • Wheat dextrin<0.1%—›
  • E516<0.1%—
  • E341i<0.1%—
  • Wheat starch—›
  • Monoglycerides—›
  • Whey—›
  • E282⚠ Low
  • A preservative—
  • Wheat protein—
  • Natural and artificial flavouring—
  • Ethoxylated mono- and diglycerides—
  • Dextrose—›
  • Vinegar—›
  • E270—
  • E330—
  • E300—
  • Soya lecithin—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

enriched flour [unbleached wheat flour, malted barley flour, reduced iron, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), niacin (vitamin b3), folic acid], water, resistant corn starch, yeast, wheat gluten, sugar, soybean oil, potato flakes, salt, potato flour, wheat dextrin, calcium sulfate, monocalcium phosphate, wheat starch, monoglycerides, modified whey, calcium propionate (a preservative), wheat protein, natural and artificial flavors, ethoxylated mono - and diglycerides, dextrose, vinegar, lactic acid, citric acid, ascorbic acid, soy lecithin,

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.
  • Calcium phosphatesInorganic 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

  1. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03YEASTCompoundNot assessed
  4. 04GLUTENCompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06SOYBEAN OILCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08POTATOCompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10MonoglyceridesCompoundNot assessed
  11. 11Whey, protein-freeCompoundNot assessed
  12. 12WHEYCompoundNot assessed
  13. 13GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  14. 14GLUCOSECompoundNot assessed
  15. 15DEXTROSECompoundNot assessed
  16. 16ACETIC ACIDActiveNot assessed
  17. 17VINEGARCompoundNot assessed
  18. 18SOYBEAN LECITHINCompoundNot assessed
  19. 19Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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