Arnold Health-full<sup>®</sup> Sliced Breads | Flax & Fiber Sliced Bread

Healthfull®: Flax and Sunflower

whole grains
per serving
13g
fiber per
serving
3g

Healthfull Flax & Sunflower bread is a premium bread that is full of better-for-you ingredients, is made with 100% whole grains, and has no artificial colors, flavors or preservatives.

UPC 7341002802c
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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Oroweat® Healthfull® Flax and Sunflower Nutrition Facts

Nutrition Facts

Serving Size 1 slice (32g)

Servings Per Container 18

Calories 80

Calories from Fat15

Amount/Serving
% Daily Value*
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
1g
Monounsaturated Fat
0g
Cholesterol
0mg
Sodium
135mg
6%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
2g
Protein
3g
2%

Vitamin A 0% • Vitamin C 0% • Calcium 4% • Iron 4% • Thiamin 6% • Riboflavin 0% • 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, WHOLE GRAINS (WHEAT, RYE, OATS, BARLEY, TRITICALE, CORN, MILLET), FLAXSEED, SUNFLOWER SEEDS, CELLULOSE FIBER, YEAST, HONEY, SEA SALT, SOYBEAN OIL, GRAIN VINEGAR, RAISIN JUICE CONCENTRATE, CULTURED WHEAT STARCH, MONO- AND DIGLYCERIDES, DATEM, CALCIUM SULFATE, CITRIC ACID, GROUND FLAXMEAL, SOY LECITHIN, SALT.
Over Easy Egg Sandwich with Radish Yogurt
Ingredients (2 servings)
  • 4 slices Oroweat Flax and Sunflower® ® Bread
  • 5 medium radishes, very thinly sliced
  • Pinch of table salt
  • ⅓ cup nonfat plain Greek yogurt
  • 2 tablespoons crumbled blue cheese
  • ¾ teaspoon fresh lemon juice
  • ½ teaspoon grated lemon zest
  • 2 to 3 grinds coarse sea salt from hand held grinder (divided use)
  • 1 to 2 grinds black peppercorns from hand held grinder (divided use)
  • ½ tablespoon olive oil
  • 2 large eggs
  • 2 teaspoons roasted unsalted sunflower kernels
  • 2 paper thin slices prosciutto, torn into ½-inch-wide strips
  • 1 small handful microgreens
Directions

Reserve 6 radish slices for garnish. Place remaining radish slices in a small dish and toss with table salt.   Let stand 5 minutes, then using your fingers, rub radish slices together to release water then gently squeeze out excess water.  Transfer radish slices to a cutting board and coarsely chop. 
In a medium bowl stir yogurt, blue cheese, lemon juice, lemon zest and 1 to 2 grinds of sea salt and peppercorns (or to taste) then stir in the chopped radishes. 
In a small nonstick skillet, heat oil to hot over medium heat.   Swirl oil to coat bottom of skillet then add eggs.  Cook eggs, turning after 3 minutes then cook 1 minute. 
Remove from heat and season eggs with grinds of sea salt and peppercorns or to taste. 
Toast bread while eggs cook.

To assemble, spread 2 pieces toasted bread with equal portions of yogurt mixture.  Top each with half the sunflower kernels, half the prosciutto strips and a over easy egg.  Top each egg with microgreens and cover with remaining toasted bread. 

Garnish plates with reserved radish slices and serve.  

 

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