Canola Oil

PUFA-dominant edible oil, oxidation instability, potential for hexane solvent residues if processed conventionally

Wheat Flour

Source of carbohydrates, provides energy, contains some proteins and dietary fiber

Niacin

Supports cellular energy production, may help lower cholesterol levels at therapeutic doses

Reduced Iron

Prevents and treats iron deficiency anemia, essential for oxygen transport in blood

Thiamine Mononitrate

Essential nutrient for energy metabolism, supports nervous system function

Riboflavin

Supports energy metabolism, antioxidant activity, supports cellular function

Folic acid

Prevents neural tube defects during pregnancy, supports DNA synthesis and repair, aids red blood cell formation

Water

Hydration, solvent for ingredient formulation

Whole Wheat Flour

Higher dietary fiber compared to refined flour, source of B vitamins, minerals, and antioxidants

Sesame Seeds

Source of healthy fats, protein, fiber, and micronutrients such as calcium, magnesium, and antioxidants

Flax Seeds

Source of plant-based omega-3 fatty acids (ALA), dietary fiber, and lignans with antioxidant properties

Raw Sunflower Kernels

Nutrient dense including vitamin E, healthy fats, protein, fiber, antioxidants

Hulled Millet

Source of carbohydrates, some dietary fiber, minerals, and B vitamins

barley flakes

Rye Flakes

Dietary fiber source, provides complex carbohydrates, contains vitamins and minerals

Oat Flakes

Source of soluble fiber (beta-glucan), supports digestive health, may reduce cholesterol levels

Salt (2% less salt)

Essential electrolyte, supports nerve transmission, aids fluid balance, reduced sodium may lower blood pressure risk

Brown Sugar

Provides sweetness and flavor in food products

Wheat Malt Flour

Enhances dough fermentation and flavor, source of fermentable sugars for yeast, contributes to bread crumb texture

Barley Malt Extract

Provides flavor, acts as a natural sweetener, source of maltose

Yeast

Source of B vitamins, protein, supports fermentation processes

Dough Conditioners (Ascorbic Acid)

Improves dough strength, enhances baked product volume and texture

Enzymes

Improves food processing efficiency, enhances flavor development, aids digestion