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Helga's Lower Carb Wholemeal & Seed

Helga’s Lower Carb Wholemeal & Seed has delicious nutty wholemeal taste, is a great source of fibre and a high source of protein. One serve (2 slices) of Helga’s Lower Carb Wholemeal & Seed contains 60% of the Grains & Legume Nutrition Council™ 48g Whole Grain Daily Target Intake.

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Wholemeal wheat flour (43%), water, sunflower seeds (9%), milled linseeds (7%), wheat gluten, yeast, defatted soy flour, acacia gum, vinegar, iodised salt, cultured wheat flour, canola oil, soy flour, vegetable emulsifiers (481, 471, 472e), vitamins (thiamin, folic acid).

Contains: Wheat, Soy. May be present: Sesame Seeds

Product Information

Product Code157518

Storage Instructions

Store in a cool dry place, out of direct sunlight.

Shelf Life: DOB + 5 days

Nutritional Information

Servings Per Pack: 10
Serving Size: 70g (2 slices)
 Average Quantity per ServingAverage Quantity per 100g
Fat - Total6.59.3
 – Saturated<1.01.1
Carbohydrate - Total19.027.1
 – Sugars1.82.6
Dietary Fibre - Total5.78.1

All specified values are averages.

^GI = 53 The GI value of this product is Low and was measured using a valid scientific method at an Australian university.

▴Helga’s Lower Carb Wholemeal & Seed has 25% less carbohydrate (27.1g/100g) and 25% more protein (14.7g/100g) than standard breads made from wholemeal flour, grains & seeds (carbohydrate: 38.3g/100g, protein: 9.3g/100g). (Source: NUTTAB 2010, Food Standards Australia New Zealand, Food ID:02B10575. NUTTAB is a reference database that contains data on the nutrient content of Australian foods).
*% Daily Intakes are based on an average adult diet of 8700KJ. Your daily intakes may be higher or lower depending on your energy needs.

This product contains no animal fats and no artificial colours, flavours or preservatives. It is a good source of protein and dietary fibre.

One serve (2 slices) of Helga’s Lower Carb Wholemeal & Seed contributes 60% towards the Grains & Legumes Nutrition CouncilTM 48g Whole Grain Daily Target Intake.

Information accurate at the time of publishing.

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