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 Fat25

Amount/Serving
% Daily Value*
Total Fat
3g
5%
Saturated Fat
0.5g
3%
Trans Fat
0g
Polyunsaturated Fat
1.5g
Monounsaturated Fat
0.5g
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
3g
Protein
5g
3%

Vitamin A 0% • Vitamin C 0% • Calcium 4% • Iron 6% • Thiamin 6% • Riboflavin 2% • Niacin 4% • 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, WHOLE GRAINS (WHEAT, RYE, CORN, OATS, MILLET, TRITICALE, BROWN RICE, BARLEY, BUCKWHEAT), FLAXSEED, CELLULOSE FIBER, SOYBEAN OIL, YEAST, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, DATEM, CALCIUM SULFATE, GRAIN VINEGAR, REB A (STEVIA LEAF SWEETENER), SOY LECITHIN, NATURAL FLAVORS, NUTS [WALNUTS, ALMONDS, HAZELNUTS (FILBERTS)].
Hummus with Roasted Red Pepper, Marinated Fennel & Watercress
Ingredients (1 serving)
Directions

Marinated Fennel Directions:

  1. Remove the stalks from the fennel and reserve the fronds. Using a mandolin slicer or sharp knife, thinly slice the fennel crosswise starting from the top. In a large bowl, toss the fennel slices with the oil, lemon juice and reserved fronds. Season with salt and pepper to taste and set aside at room temperature to marinate for 10 minutes.

 

Roasted Red Pepper Directions:

  1. Char the peppers over as high an open flame as possible (on the stove or grill) until the skin is black but not brittle. Transfer the peppers to a bowl and cover with plastic wrap – the steaming effect will help loosen the skin.
  2. Once slightly cooled, remove the skin, seeds and stems. Slice the peppers lengthwise into strips about ¼ inch wide and place in a medium bowl with the garlic, rosemary, basil and oil. Season well with salt and pepper. Can be refrigerated and kept for up to 1 week.

 

Sandwich Directions:

  1. Combine the tahini, lemon juice and garlic in a food processor and lightly pulse. Add the chickpeas and purée until smooth. With food processor running, drizzle in ¼ cup olive oil. If the hummus is too thick, add a small amount of the chickpea liquid to thin it out. For smoother hummus, remove the chickpea skins prior to processing. Season with salt and pepper.
  2. Toss the watercress in ¼ teaspoon olive oil and set aside.
  3. Evenly spread the hummus onto 4 slices of bread. Top with the roasted red pepper, then the fennel and lastly the dressed watercress. Top with remaining slices of bread and serve whole.
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