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  2. classic white bread
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Best Choice·0070038311522

classic white bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Est choice41.8%—
  • Ingredie s20.5%—
  • Flour10.5%—›
  • Vheat flour10%—
  • Valted barley flour14%—
  • E37510.8%—
  • Reduced iron7%—›
  • Thiamin mononitrate3.5%—›
  • E1011.7%—
  • Folic acid0.9%—›
  • Water0.4%—›
  • High fructose corn syrup0.2%—›
  • Tion facts s per container ze 2 slices0.1%—
  • Yeast<0.1%—›
  • Soya oil<0.1%—›
  • Contains 2% and less of the following<0.1%—
  • Salt<0.1%—›
  • Flour treatment agent—
  • E481—
  • E300—
  • E516—
  • Enzyme—›
  • E341i—
  • E282⚠ Low
  • Preservative—
  • Monoglycerides—›
  • Fat 0g 0% og—
  • Calcium phosphates (E341)⚠ Low
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est choice. ingredie s: enriched unbleached flour (vheat flour, valted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, tion facts s per container ze 2 slices (41g) yeast, soybean oil, contains 2% or less of the following: salt, dough conditioners sodium stearoyl lactylate, ascorbic acid, calcium sulfate, enzymes), monocalcium phosphate, calcium propionate (preservative). (monoglycerides, ring es 110 % daily value* contains: wheat 1% fat 0g 0% og 0%

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. 01IRONCompoundNot assessed
  2. 02THIAMINE NITRATECompoundNot assessed
  3. 03FOLIC ACIDActiveNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05High Fructose Corn SyrupCompoundNot assessed
  6. 06FRUCTOSECompoundNot assessed
  7. 07CORN SYRUPCompoundNot assessed
  8. 08YEASTCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  11. 11Hydratase, phosphoenolpyruvateCompoundNot assessed
  12. 12MonoglyceridesCompoundNot assessed

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