Sara Lee
White Whole Grain Bread
Product Insights
White Whole Grain Bread is a plant‑based loaf classified in the Cereals and potatoes – Bread family. It carries a Nutri‑Score of C and falls into the ultra‑processed NOVA 4 category, offering relatively high fiber (5.3 g) and protein (8.8 g) while containing no sugars and low saturated fat (0.9 g). However, it provides a high energy density (467 kcal per 100 g), moderate salt (1.27 g), and includes several food additives such as calcium propionate, datem, and soy lecithin.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g/ml
Comparative Analysis
Compared with typical breads, this loaf contains markedly less sugar, fat, saturated fat and salt, but its calorie content is higher and it provides slightly less protein.
Ingredients
enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, whole grain wheat flour, sugar, yeast, wheat gluten, calcium sulfate, modified wheat starch, cellulose fiber, salt, soybean oil, calcium propionate (preservative), grain vinegar, datem, monoglycerides, monocalcium phosphate, soy lecithin, ferrous sulfate, citric acid, vitamin d3, potassium iodate,
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Frequently Asked Questions
Everything you need to know about White Whole Grain Bread.
