-Bread for All-
with vitamin D3.
Bread for All is based on the successful recipe of Barnehagebrødet bread, but with some nutritional changes.
Bread for All is patented so that no one can abuse the name or recipe.
Bread is a very important part of our diet, as something we often eat for breakfast, lunch and supper. Bread for All contains canola oil and Omega 3 as sources of fat.
Canola oil is a healthy oil with vegetable Omega 3 fatty acid (ALA, 10-13%) and which has a very favourable ratio of Omega 3 and 6 fatty acids (1-2). There are also a lot of vitamin K in this oil. Omega 3 contains natural vitamin D (D3) and the healthy fatty acids EPA and DHA.
It seems that the EPA is most important for cardiovascular diseases while the DHA is probably most important for the brain and visual functions.
D3 has many positive health effects; please see Enclosures 1 and 2 below on the page. Bread for All contains no added sifted flour or sugar, and thus has only 32.8 g carbohydrates.
The bread also contains zero additives. The bread is very rich in fibre (8.2 g dietary fibre) and has grain types and seeds such as barley meal, rye, oats, whole wheat flour and whole wheat, sunflower cores and sesame seeds, which are very nutritious and have many positive health effects.
Bread for All (97.16% coarseness) contains barley malt extract. As long as the bread has a high degree of coarseness, it does not matter that the bread contains barley. On the contrary, this makes it a better and longer-lasting bread.
The bread contains little salt at only 0.72 mg.
The bread is naturally keyhole-labelled and extra coarse, and all the whole grains are ground just before the baking process, which preserves all the nutrients in the bread.