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  3. Enriched wheat bread
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Enriched wheat bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Flour52.5%—›
  • Wheat flour26.6%—›
  • Barley malt flour12.9%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.8%—›
  • Honey11.9%—›
  • High fructose corn syrup5.9%—›
  • Wheat gluten3%—›
  • Whole wheat flour1.5%—
  • Rye flour0.7%—›
  • Wheat bran0.4%—›
  • Contains 2% and less of each of the following0.2%—
  • Yeast0.2%—›
  • Soya flour<0.1%—›
  • Salt<0.1%—›
  • Soya oil<0.1%—›
  • Flour treatment agent<0.1%—
  • Contains one and more of the following—
  • E481—
  • Calcium stearoyl lactylate—›
  • Monoglycerides—›
  • E471—
  • Distilled monoglycerides—
  • E930—
  • E916—
  • E472e—
  • Ethoxylated mono- and diglycerides—
  • Enzyme—›
  • E300—
  • Wheat flour—›
  • Vinegar—›
  • E516—
  • Yeast food—
  • E517—
  • E341i—
  • Soya lecithin—›
  • E170i—
  • Calcium phosphates (E341)⚠ Low
Show original label text

Unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, honey, high fructose corn syrup, wheat gluten, whole wheat flour, rye flour, wheat bran, contains 2% or less of each of the following: yeast, soy flour, salt, soybean oil, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono - and diglycerides, distilled monoglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono - and diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar, calcium sulfate, yeast food (ammonium sulfate), monocalcium phosphate, soy lecithin, calcium carbonate.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 03HONEYCompoundNot assessed
  4. 04High Fructose Corn SyrupCompoundNot assessed
  5. 05FRUCTOSECompoundNot assessed
  6. 06CORN SYRUPCompoundNot assessed
  7. 07GLUTENCompoundNot assessed
  8. 08rye flourCompoundNot assessed
  9. 09BRANCompoundNot assessed
  10. 10SOYBEANCompoundNot assessed
  11. 11SALTCompoundNot assessed
  12. 12SOYBEAN OILCompoundNot assessed
  13. 13WHEATCompoundNot assessed
  14. 14ACETIC ACIDActiveNot assessed
  15. 15VINEGARCompoundNot assessed
  16. 16SOYBEAN LECITHINCompoundNot assessed
  17. 17Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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