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  2. wonder bread brown and serve dinner rolls
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wonder bread brown and serve dinner rolls

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Ingnedients52.4%—
  • Flour27.4%—›
  • Wheat flour25%—›
  • Barley malt flour23.8%—›
  • E37511.9%—
  • Reduced iron6%—›
  • Thiamin mononitrate3%—›
  • E1011.5%—
  • Folic acio0.7%—
  • Water0.4%—›
  • High fructose corn syrup0.2%—›
  • Yeast<0.1%—›
  • Contains 2% and less óf each of the following<0.1%—
  • Soya oil<0.1%—›
  • Salt<0.1%—›
  • Soya flour<0.1%—›
  • Flour treatment agent—
  • 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 gluten—›
  • E341i—
  • Soya lecithin—›
  • E516—
  • E170i—
  • E282⚠ Low
  • To retard spoilage—
  • 1266-061915—
  • Calcium phosphates (E341)⚠ Low
Show original label text

ingnedients: unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acio), water, high fructose corn syrup, yeast, contains 2% or less óf each of the following: soybean oil, salt, soy flour, 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), wheat gluten, monocalcium phosphate, soy lecithin, calcium sulfate, calcium carbonate, calcium propionate (to retard spoilage). 1266-061915

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. 01BARLEY MALTCompoundNot assessed
  2. 02IRONCompoundNot assessed
  3. 03THIAMINE NITRATECompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05High Fructose Corn SyrupCompoundNot assessed
  6. 06FRUCTOSECompoundNot assessed
  7. 07CORN SYRUPCompoundNot assessed
  8. 08YEASTCompoundNot assessed
  9. 09SALTCompoundNot assessed
  10. 10SOYBEANCompoundNot assessed
  11. 11GLUTENCompoundNot assessed
  12. 12SOYBEAN LECITHINCompoundNot assessed
  13. 13Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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