Barnehagebrødet bread is a brand that is a Northern Norwegian product, based on natural ingredients of high quality.
Barnehagebrødet bread has reached a milestone.
I work continually to improve Barnehagebrødet bread's nutritional content, and I am proud to announce that Barnehagebrødet bread is the first to add an odourless, fresh fish oil that is used in production within 24 hours of its delivery.
In cooperation with Vesteraalens AS, we have developed a fresh fish oil that is intended for use in grain products, which are "crammed full" of vitamin D3 (cholecalciferol) and essential fatty acids such as Omega 3 fatty acid.
This wonderful fish oil is added to Barnehagebrødet bread and, with the assistance of the Norwegian Food Safety Authority, we have analysed and documented the bread's vitamin D3 and Omega 3 content.
This thorough work allows us to use the designation RICH in vitamin D3 and Omega 3 in the declaration for Barnehagebrødet bread.
We have documented a D3 content of 2.9 uq per 100 grams product. This means that by eating approx. 3 slices of Barnehagebrødet bread, 60% of the daily requirement of vitamin D3 is satisfied. There are different kinds of vitamin D and the most common are (ergocalciferol) and D3 (cholecalciferol).
Recent studies indicate that vitamin D3 has a greater biological effect, and it is this kind that is formed in the skin by sunlight and found naturally in animal foods. We have added a fish oil produced from cod liver, which contains large amounts of this potent and not least stable vitamin D3 as well as essential fatty acids.
According to the Norwegian Directorate for Health, surveys show that large parts of the population have too little vitamin D. By eating Barnehagebrødet bread daily, the consumers' daily vitamin D3 status could be significantly improved.
Barnehagebrødet bread is also rich in essential fatty acids such as Omega 3. Essential fatty acids are very important for children who are growing and developing, but research shows that this is also true for adults. The important essential fatty acids can only be taken in through one's diet, and the fish oil with which Barnehagebrødet bread is enriched uses these fatty acids.
We ferment the oats and barley grain species in Barnehagebrødet bread. This is a traditional method for baking bread, which extends shelf life.
Research shows that the fermentation of barley and oats, in particular, seem to release a type of antioxidants (phenolic acids) that improve bioavailability.
The bag used by Barnehagebrødet AS is now eco-friendly. It is primarily manufactured using sugar beet. For further information see: www.braskem.com.
- Nutritional bread for growing bodies -