Arnold Whole Grains Sliced Breads | 12 Grain Sliced Bread

Whole Grains: 12 Grain

whole grains
per serving
21g
fiber per
serving
3g

Each slice is loaded with wholesome ingredients, like whole wheat, sunflower seeds, oats, barley, and brown rice for delicious layers of flavor and nutrition.

UPC 7341000026
0g Trans Fat At Least 8g Whole Grains No High Fructose Corn Syrup
Heart Healthy* Low Fat No Artificial Colors, Flavors
*Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
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Arnold® Whole Grains 12 Grain Nutrition Facts

Nutrition Facts

Serving Size 1 slice (43g)

Servings Per Container 16

Calories 110

Calories from Fat20

Amount/Serving
% Daily Value*
Total Fat
2g
3%
Saturated Fat
0g
Trans Fat
0g
Polyunsaturated Fat
1g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
2g
Protein
5g
4%

Vitamin A 0% • Vitamin C 0% • Calcium 4% • Iron 6% • Thiamin 6% • Riboflavin 2% • Niacin 6% • Folic Acid 4%

Check your packaging label for the most up to date nutritional information.

*Percent(%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories2,0002,500
Total FatLess than65g80g
Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2,400mg2,400mg
PotassiumLess than3,500mg3,500mg
Total Carbohydrates300g375g
Dietary Fiber25g30g

Ingredients

WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, SUNFLOWER SEEDS, CRACKED WHEAT, RYE, CELLULOSE FIBER, OATS, SOYBEAN OIL, YEAST, GROUND CORN, SALT, MOLASSES, BUCKWHEAT, BROWN RICE, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, TRITICALE, CALCIUM SULFATE, BARLEY, FLAXSEED, MILLET, DATEM, GRAIN VINEGAR, SOY LECITHIN, NUTS [WALNUTS AND/OR HAZELNUTS (FILBERTS) AND/OR ALMONDS], MONOCALCIUM PHOSPHATE.
Escape to Costa Rica Breakfast Sandwich
Ingredients (2 servings)
  • 4 slices of Arnold 12 Grain® ® Bread
  • 1 ripe plantain
  • 1 tbsp. + ½ tsp coconut oil
  • ⅛ tsp. salt
  • 4 eggs
  • ¼ c. almond milk
  • ¼ c. black beans, rinsed
  • 1 large handful fresh spinach
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • ½ large avocado, sliced
  • ¼ cup crumbled queso fresco
Directions

Peel the plantain, then slice the plantain on the diagonal into thin slices.
In a sauté pan on medium high heat, add 1 tbsp. of coconut oil and heat until melted. Next, add the plantain slices and cook on each side for about 3-4 minutes, or until the plantains are golden brown. Once the plantains are cooked, remove from heat, season with ⅛ tsp of salt, and set aside.
In a small bowl, whisk the eggs with almond milk.
Next, coat the pan with the remaining ½ tsp of coconut oil add the egg mixture, beans, spinach, garlic powder, cumin, remaining ⅛ tsp of salt, and pepper to the sauté pan.
Scramble the eggs until desired doneness then remove from pan.
Toast the 4 slices of bread in the sauté pan until the bread is crisp. Then, remove the slices of bread from heat and turn off the stove.

To assemble the sandwiches, spread half of the avocado slices on one piece of bread. Top this with half of the scrambled egg and bean mixture, half of the sliced plantains, and half of the crumbled queso fresco. Finally, top with another piece of bread. Repeat this with the two remaining slices of bread.

Once both sandwiches are assembled, slice, and enjoy!

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