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  3. White enriched bread
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Plant Based Foods And Beverages · 0051933268005

White enriched bread

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour53.6%—›
  • Wheat flour27.3%—›
  • Barley malt flour13.1%—›
  • E3756.6%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.2%—›
  • High fructose corn syrup11.6%—›
  • Contains 2% and less of each of the following5.8%—
  • Yeast5.8%—›
  • Salt0.7%—›
  • Soya oil0.7%—›
  • Wheat gluten0.7%—›
  • Flour treatment agent0.7%—
  • Contains one and more of the following0.3%—
  • E4810.3%—
  • Calcium stearoyl lactylate0.2%—›
  • Monoglycerides and diglycerides<0.1%—
  • E930<0.1%—
  • E916<0.1%—
  • E472e<0.1%—
  • Ethoxylated mono- and diglycerides—
  • Enzyme—›
  • Soya flour0.7%—›
  • Yeast food0.7%—
  • E5170.7%—
  • E341i0.7%—
  • E5160.5%—
  • Soya lecithin0.3%—›
  • E2820.3%⚠ Low
  • To retard spoilage0.3%—
  • 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, high fructose corn syrup, contains 2% or less of each of the following: yeast, salt, soybean oil, wheat gluten, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and/or diglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono - and diglycerides, enzymes), soy flour, yeast food (ammonium sulfate), monocalcium phosphate, calcium sulfate, soy lecithin, calcium propionate (to retard spoilage).

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. 03High Fructose Corn SyrupCompoundNot assessed
  4. 04FRUCTOSECompoundNot assessed
  5. 05CORN SYRUPCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07SOYBEAN OILCompoundNot assessed
  8. 08GLUTENCompoundNot assessed
  9. 09SOYBEANCompoundNot assessed
  10. 10SOYBEAN LECITHINCompoundNot assessed
  11. 11Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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