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Arnold Organic 22 Grains & Seeds Bread - 27 Oz
No High Fructose Corn Syrup • Vegan • Vegetarian • Protein pick Learn more about dietary restrictions
Arnold 22 Whole Grains and Seeds Organic Bread is baked with the goodness of organic grains, making it a simple choice that supports your goal of living a balanced life. Baked with organic flaxseed, oats, sunflower seeds, millet, pumpkin seeds and cracked wheat among other ingredients, this whole grain seeded bread gives your favorite sandwiches a rich, nutritional flavor. Free from artificial colors, flavors and preservatives, as well as high fructose corn syrup, this loaf of bread delivers nutrition in every bite. Bursting with flavor, all Arnold organic loaves are plant-based, Non-GMO Project Verified and sustainably baked using renewable wind energy; we match 100% of the electricity we use with renewable wind energy credits. Arnold organic bread provides a delicious foundation for savory egg salad sandwiches and other tasty meals whether you are at home, at work or need on the go snacks. This thin sandwich bread is also great for peanut butter and jelly or deli sandwiches as part of a school lunch. Enjoy a slice of Arnold Organic 22 Whole Grains and Seeds Bread as your morning toast topped with butter and jelly or use it in other kitchen creations. Arnold Organic Bread offers delicious nutrition for your balanced life from an expert name in bread.
- Plant-Based.
- Nutritional Benefits: The nutritional benefits found in each organic loaf are a product of diverse grains and real ingredients, such as whole wheat grown by North American farmers. We are working hard to reduce the carbon footprint behind each of these freshly baked breads.We match 100% of the electricity we use with renewable wind energy credits.From seed to slice®, we work to empower your balanced life across generations.4g Fiber Per Slice20g Whole Grains Per Slice6g Protein Per Slice
- Certified Organic by Quality Assurance International.
- Great Taste That's Sustainably Baked: We use USDA Organic ingredients and eco-friendly baking practices by using renewable wind energy.
- Honoring Nature’s Beauty: As members of 1% for the Planet, we donate a chunk of our revenues to support public food gardens in urban communities.
| Nutrition Facts | ||
| ||
| Amount per serving Calories140 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 3 Grams daily value 4 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams includes Polyunsaturated Fat of 1.5 Grams includes Monounsaturated Fat of 1 Grams | ||
| Cholesterol 0 Milligrams daily value0percent, | ||
| Sodium 220 Milligrams daily value10percent, | ||
| Total Carbohydrate of 22 Grams daily value 8 percentincludes Dietary Fiber of 4 Grams daily value14percent, includes Total Sugars of 4 Grams includes 4 Grams of Added Sugars and daily value of 8percent | ||
| Protein 6 Grams daily value4percent, | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 40 Milligrams Daily Value 4% | ||
| Iron 1.2 Milligrams Daily Value 6% | ||
| Potassium 130 Milligrams Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Whole Wheat Flour, Water, Wheat Gluten, Cane Sugar, Oats, Flaxseed, Rye Sourdough [Water, Fermented Rye Flour], Yeast, Sunflower Seeds, Vegetable Oil [Soybean Oil, Sunflower Oil, Canola Oil], Brown Sugar, Sea Salt, Brown Flaxseed, Millet, Cultured Wheat Flour, Pumpkin Seeds, Cracked Wheat, Molasses, Grain Vinegar, Natural Flavor, Rye Flour, Flaxmeal, Black Chia Seeds, Kamut (Khorasan Wheat), Kaniwa Seeds, Teff, Citric Acid, Brown Rice, Buckwheat Flour, Spelt Flour, Amaranth, Barley, Blue Cornmeal, Triticale, Salt, Sorghum Flour, Einkorn Wheat Berry, Poppy Seeds, Quinoa. <p>*Certified Organic Ingredients</p>.
About the Producer
Bimbo Bakeries USA, Inc.
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