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Nature’s Own Double Fiber Wheat Bread has five grams of fiber per slice. That’s twice the fiber found in a slice of 100% whole wheat bread. Most Americans do not have enough fiber in their diet. Double Fiber Wheat Bread is a delicious way to boost your fiber intake. Check out our Nutrition Center to find out why fiber is an important part of a healthy diet.
Nature's Own is now HFCS-free.
For many years, Nature’s Own has offered a number of breads and buns that did not contain high-fructose corn syrup (HFCS). Now, in response to consumer requests, Nature’s Own has removed HFCS from all its bread and bun varieties—including Whitewheat. Look for "No high fructose corn syrup" on the packaging.
While we make every effort to post the most current product nutrition facts and ingredient lists on our Web site, we are still in the process of updating our Nature’s Own and Whitewheat sites to reflect this change. Your best source of product information is what is printed on the package of the bread or buns you purchase.
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- No artificial preservatives, colors, or flavors
- No high fructose corn syrup
- Contains omega-3
- High fiber
- 0 grams of trans fat
- Low fat
- No cholesterol
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| WHOLE WHEAT FLOUR,
WATER,
INULIN (CHICORY),
VEGETABLE FIBER (SOY AND/OR COTTONSEED),
WHEAT GLUTEN,
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID),
YEAST,
WHEAT BRAN,
CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING:
SUGAR,
SALT,
DOUGH CONDITIONERS (CONTAINS ONE OR MORE OF THE FOLLOWING: SODIUM STEAROYL LACTYLATE, CALCIUM STEAROYL-2-LACTYLATE, MONO- AND DIGLYCERIDES, CALCIUM PEROXIDE, CALCIUM IODATE, DATEM, ETHOXYLATED MONO- AND DIGLYCERIDES, AZODICARBONAMIDE),
SOYBEAN OIL,
SOY FLOUR,
NATURAL FLAVOR,
OMEGA 3 (REFINED FISH OIL DERIVED FROM ANCHOVY, SARDINE, AND /OR MACKEREL),
MONOCALCIUM PHOSPHATE,
AMMONIUM SULFATE,
ENZYMES,
SOY LECITHIN,
NIACIN,
IRON (FERROUS SULFATE),
WHEAT STARCH,
THIAMINE HYDROCHLORIDE,
RIBOFLAVIN,
FOLIC ACID,
CULTURED WHEAT FLOUR,
VINEGAR,
OAT FLAKE TOPPING
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Varieties
