LA récolte DE St-Méthode
Using the finest grains and artisanal methods, La Récolte de St-Méthode breads are made according to a traditional recipe,blending specially selected whole grains for a flavour rich in tradition.
SPROUTED WHEAT BELGIAN BREAD 450 g
Ingredients
Integral wheat flour, enriched wheat flour, sprouted wheat, whole ground grain mix (barley, oat, rye), wheat gluten, sea salt, yeast, acetylated tartaric acid esters of mono and diglycerides, vegetable oil (soy or canola), sugar, vinegar, oat hull fibre, calcium propionate, malt, enzymes.
Topping: Sesame seeds, sunflower seeds, corn semolina.
May contain
Flax seeds.
Allegations
Source of 12 Essential Nutrients
High Source of Fibre
Low in Fat
No Trans Fat
Low in Saturated Fat
Description
The primary ingredient is whole grain wheat flour, making this bread rich in a variety of nutrients.
For more information
on this line of breads
Nutritional information
|
Valeur nutritive Nutrition Facts Pour 2 tranches moyennes (60 g) Per 2 average slices (60 g) |
||
|---|---|---|
|
Teneur Amount |
% Valeur quotidienne % Daily Value |
|
| Calories / Calories 160 | ||
| Lipides / Fat 1,5 g | 2 % | |
| Saturés / Saturated 0,3 g | 1 % | |
| + Trans / Trans 0 g | ||
| Polyinsaturés / Polyunsaturated 0,6 g | ||
| Oméga-6 / Omega-6 0,1 g | ||
| Oméga-3 / Omega-3 0,1 g | ||
| Monoinsaturés / Monounsaturated 0,2g | ||
| Cholestérol / Cholesterol 0 mg | 0 % | |
| Sodium / Sodium 250 mg | 10 % | |
| Potassium / Potassium 40 mg | 1 % | |
| Glucides / Carbohydrate 31 g | 10 % | |
| Fibres / Fibre 4 g | 16 % | |
| Fibres solubles / Soluble fibre 0 g | ||
| Fibres insolubles / Insoluble fibre 4 g | ||
| Sucres / Sugars 1 g | ||
| Protéines / Protein 7 g | ||
| Vitamine A / Vitamin A | 0 % | |
| Vitamine C / Vitamin C | 8 % | |
| Calcium / Calcium | 4 % | |
| Fer / Iron | 15 % | |
| Vitamine D / Vitamin D | 6 % | |
| Thiamine / Thiamin | 25 % | |
| Riboflavine / Riboflavin | 10 % | |
| Niacine / Niacin | 15 % | |
| Vitamine B6 / Vitamin B6 | 0 % | |
| Folate / Folate | 20 % | |
| Pantothénate / Pantothenate | 4 % | |
| Phosphore / Phosphorus | 10 % | |
| Magnésium / Magnesium | 15 % | |
| Zinc / Zinc | 8 % | |
| Sélénium / Selenium | 35 % | |
| Manganèse / Manganese | 40 % | |
The low salt content helps to reduce the risk of hypertension in the long term.
Diabetics should choose this bread because it contains a smaller amount of carbo-hydrates.