Water, Modified Tapioca Starch (1413, 1442), Wholemeal Rice Flour (14%), Rice Flour, Maize Starch, Potato Starch, Canola Oil, Sugar, Psyllium Flour, Thickeners (412, 464, 466), Vinegar, Egg White Powder, Soy Flour, Yeast, Cultured Dextrose, Iodised Salt, Vitamins (Vitamin E, Niacin, Thiamin, Vitamin B6), Minerals (Iron, Zinc)
Wonder Gluten Free Bread Wholemeal 500 g
Wonder Gluten Free Bread Wholemeal 500 g
High fibre wholemeal sliced gluten free bread
Gluten free and full of goodness to fuel their play.
These soft, large slices are full of fibre plus vitamins & minerals.
Active Play
Fuels energy to grow and play – Vitamin B1, Vitamin B6
Active Minds
Cognitive function for sustained learning – Iron, Vitamin B3
Immunity
Maintains normal immune function – Iron, Zinc
Wonder-fully Strong
Helps build and maintain muscles and bones – Zinc, Vitamin E
Happy Tummy
Supports digestive regularity – Fibre
Contains whole grain
1 serve (2 slices) of Wonder Wholemeal contributes 29% towards the Grains & Legumes Nutrition Council 32-40g whole grain Daily Target Intake for children 4-8 years.
1 serve (2 slices) provides 25% of the daily fibre, iron & vitamin E needs for kids aged 4-8^
^ 1 serve (2 slices).
- Features and benefits
Features and benefits
- Full of goodness
- Free from gluten
- Free from artificial colour
- Free from artificial flavour
- Free from artificial preservatives
- Nutritional Information
- Product Information
- Shipping Information
Nutritional Information
Servings Per Pack: 6
Serving Size: 83g
| Average Quantity per Serving | Average Quantity per 100g | |
|---|---|---|
| Energy (kJ) | 810kJ | 970kJ |
| Protein | 2.5g | 3g |
| Fat, total | 3.6g | 4.3g |
| - saturated | <1g | <1g |
| Carbohydrate | 33.2g | 40g |
| - sugars | 2.4g | 2.9g |
| Sodium | 295mg | 355mg |
| Fibre | 8.3g | 10g |
| Vitamin E | 4.3mg | 5.2mg |
| Thiamin (Vitamin B1) | 1.1mg | 1.3mg |
| NIAAVL | 4.5mg | 5.4mg |
| Vitamin B6 | 0.7mg | 0.9mg |
| Iron | 5.8mg | 7mg |
| Zinc | 1.6mg | 1.9mg |
All specified values are averages.
Information accurate at the time of publishing.