Sara Lee White and Whole Grain Bread
Wheat source
Unknown
Flour type
Sugar type
Oil type
Sorbic Acid
Effective preservative controlling microbial growth, extends shelf life of products
Niacin
Supports cellular energy production, maintains skin and nervous system health
Folic acid
Prevents neural tube defects during pregnancy, supports DNA synthesis and cell division
Spring water
Hydration, source of minerals depending on source
Organic Whole Wheat Flour
Source of dietary fiber, vitamins, minerals, and complex carbohydrates
Calcium Sulfate
Source of calcium for bone and cellular functions, used as food additive to improve texture and stability
Unrefined Salt
Essential electrolyte, supports nerve transmission, aids fluid balance, contains trace minerals
Calcium Propionate
Prevents mold and bacterial growth, extends shelf life
Organic Soy Flour
High-quality plant protein, source of isoflavones, contains dietary fiber, vitamin and mineral content
Monoglycerides
Improve texture and stability in food formulations
Vitamin D3
Supports bone health, aids calcium absorption, helps maintain immune function
Grain Vinegar
Antimicrobial properties, low-calorie flavoring
Monocalcium phosphate
Functions as acidulant, leavening agent in baking, regulates pH
Organic Oat Fiber
Supports digestive regularity, may aid in satiety, slight cholesterol-lowering effect
Organic Sesame Seed Sprout
Rich in antioxidants, source of plant protein, improves mineral absorption, contains bioactive lignans, may support cardiovascular health
Cellulose Fiber
Provides dietary fiber, supports digestive health, adds bulk to food products
Plastic
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