Sara Lee 100% Whole Wheat Bread
Wheat source
Unknown
Flour type
Sugar type
Oil type
Wheat Gluten
Improves dough elasticity and texture, provides protein
Yeast
Leavening agent, enhances texture and flavor in bread products
Vegetable Oil (Soybean)
Source of unsaturated fats, provides essential fatty acids
Sorbic Acid
Extends shelf life by preventing microbial growth, preserves food safety and quality
DATEM
Improves dough stability, enhances texture and volume in baked goods, extends shelf life
Natural flavors
Flavor enhancement
Soy Lecithin
Emulsifier to improve texture and stability in foods, source of phospholipids
Whole Wheat Flour
Provides dietary fiber, vitamins, minerals, and contributes to digestive health
Water
Safe solvent, non-toxic, inexpensive, environmentally benign
Sugar
Provides energy as a quick source of glucose
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Calcium Propionate
Effective mold and bacterial growth inhibitor, extends shelf life of baked goods and other perishable foods
Monoglycerides
Emulsification, improves texture and shelf life of food products
Monocalcium phosphate
Leavening agent, source of calcium and phosphorus
Citric acid
Preservative properties, flavor enhancement, pH regulation, chelation of metals to improve product stability
Grain Vinegar
Antimicrobial properties, low-calorie flavoring
Sesame Seeds
Source of healthy fats, protein, minerals (calcium, magnesium), and antioxidants
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