Sprouts Brioche Burger Buns
Wheat source
Unknown
Flour type
Sugar type
Oil type
Soybean oil
Source of essential fatty acids, commonly used for frying and cooking due to stability and availability
Wheat Gluten
Provides texture and elasticity in food formulations
Soy Lecithin
Emulsifier, stabilizes food mixtures, improves texture
Sunflower Oil
Source of essential fatty acids, provides vitamin E (antioxidant)
Canola Oil
Source of monounsaturated fats, low in saturated fat, supports lipid profile improvement
Wheat Flour
Provides carbohydrates and energy, commonly used as a food ingredient for structure and texture
Malted Barley Flour
Provides enzymatic activity aiding starch conversion, contributes to flavor and browning in baked goods
Niacin
Supports cellular energy production, maintains skin and nervous system health
Reduced Iron
Essential mineral for oxygen transport, supports red blood cell production
Thiamin Mononitrate
Prevents thiamine deficiency, supports carbohydrate metabolism, essential for nervous system function
Riboflavin
Supports energy production, antioxidant functions, healthy skin and vision maintenance
Folic acid
Prevents neural tube defects during pregnancy, supports DNA synthesis and cell division
Yeast
Source of B vitamins, supports fermentation in food production, enhances flavor and texture
Cellulose gum
Improves texture and stability in foods and cosmetics, dietary fiber source
Baking soda
Leavening agent for baking, pH buffering, neutralizes acids
Annatto
Natural food colorant, antioxidant properties
Turmeric
Antioxidant properties, culinary seasoning, traditional use for digestive support
Paprika
Adds color and flavor to foods, contains antioxidants such as carotenoids
Cultured Wheat Flour
Potentially improved digestibility, may contribute minor flavor or functional properties in food
Vinegar
Food preservative, flavoring agent, antimicrobial properties
Ascorbic Acid
Antioxidant properties, prevents oxidation and spoilage, supports collagen synthesis in skin
Enzymes
Improve processing efficiency, enable specific biochemical transformations, reduce chemical usage
Pea
High in protein, high in fiber, rich in vitamins and minerals, supports digestive health, supports heart health
Potato
Source of carbohydrates, vitamins, and minerals
Faba Bean
Source of plant protein, dietary fiber, vitamins, and minerals
Dextrose
Provides energy as a carbohydrate source, stabilizing agent in food formulations
Corn starch
Thickening agent, improves texture and viscosity
Plastic
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