Name: Bread KANAPINĖ, 220 g
SKU: 4770078194456
Rating: 4 (75 reviews)

Bread products and confectionary

Bread

Dark bread

Bread KANAPINĖ, 220 g

75 people viewed this product

Bread KANAPINĖ, 220 g

Barcode: 4770078194456

Country of origin: Lithuania

Description

Experience the unique flavor of KANAPINĖ bread, enriched with 5% hemp seeds. Perfect for sandwiches or as a snack.

Ingredients

water, RYE flour, WHEAT flour, hemp seeds 5%, sugar, yeast, iodized salt, cumin, RYE malt, stabilizer: guar gum (E412), emulsifiers: mono- and diglycerides of fatty acids, diacetyl tartaric acid esters (E471), anti-caking agent: calcium carbonate (E170), antioxidant: ascorbic acid (E300), enzymes

Additives

Salt

Calcium Carbonate, Calcium Acid Carbonate (E170)

Fatty Acid Monoglycerides and Diglycerides (E471)

Ascorbic Acid (E300)

Guar Gum (E412)

Allergens

Wheat

Gluten

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt

Salt: Excessive consumption may lead to high blood pressure and other health concerns.

Calcium Carbonate, Calcium Acid Carbonate (E170)

Calcium Carbonate: Used as an anti-caking agent, regarded as safe but excessive intake may lead to digestive discomfort.

Fatty Acid Monoglycerides and Diglycerides (E471)

Mono- and Diglycerides of Fatty Acids: Commonly used as emulsifiers, typically regarded as safe though could be derived from animal or plant sources.

Ascorbic Acid (E300)

Ascorbic Acid: Acts as an antioxidant, considered safe and may provide vitamin C benefits.

Guar Gum (E412)

Guar Gum: Generally used as a thickening agent, considered safe but may cause digestive issues in large amounts.

Additives Overview

The Bread KANAPINĖ is generally safe for consumption and contains beneficial ingredients such as hemp seeds, which add nutritional value. The additives used, such as E412 and E471, are widely regarded as safe, though some individuals may experience gastrointestinal discomfort from certain emulsifiers. Overall, there are minimal risks for the general population, but individuals with specific allergies or sensitivities should be cautious.

Analysis Based on +110,000 Science & Nutrition Studies