RAISIN BRAN

Whole grain wheat is a source of complex carbohydrates and dietary fiber. It provides essential nutrients such as B vitamins and minerals. The whole grain form retains the bran and germ, offering more health benefits compared to refined grains.

Raisins are dried grapes that provide natural sugars and antioxidants. They are a source of iron and potassium, contributing to overall nutrient intake. The drying process concentrates their nutrients, making them a dense source of energy.

Beneficial ingredient — whole-food or functional value in this product class.

Beneficial ingredient — whole-food or functional value in this product class.

Wheat bran is the outer layer of the wheat kernel, rich in dietary fiber. It is often added to foods to increase fiber content. While beneficial for digestion, it may not provide significant additional nutrients beyond fiber.

Malted barley flour is used to enhance flavor and improve texture in baked goods. It contains enzymes that can aid in the fermentation process. While it adds some nutrients, its primary role is functional in food processing.

Salt is used to enhance flavor and preserve food. It is a source of sodium, an essential mineral for fluid balance and nerve function. However, excessive intake can lead to health issues.

Reduced iron is added to fortify foods with iron, an essential mineral for oxygen transport in the blood. It helps prevent iron-deficiency anemia. The form used is easily absorbed by the body.

Niacinamide is a form of vitamin B3 used to fortify foods. It plays a role in energy metabolism and DNA repair. Fortification helps prevent deficiencies in populations with limited dietary intake.

Zinc oxide is used to fortify foods with zinc, an essential mineral for immune function and wound healing. It is a common form used in supplements and fortification. While beneficial, it is not as easily absorbed as other forms of zinc.

Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It is important for vision, immune function, and skin health. Fortification helps prevent deficiencies, especially in populations with limited dietary intake.

Pyridoxine hydrochloride is a form of vitamin B6 used in food fortification. It is crucial for amino acid metabolism and neurotransmitter synthesis. Fortification ensures adequate intake in populations with limited dietary sources.

Thiamin mononitrate is a form of vitamin B1 used to fortify foods. It plays a key role in energy metabolism and nerve function. Fortification helps prevent deficiencies, particularly in populations with high carbohydrate diets.

Riboflavin is a form of vitamin B2 used in food fortification. It is important for energy production and cellular function. Fortification helps ensure adequate intake in populations with limited dietary sources.

Folic acid is a synthetic form of folate used to fortify foods. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.

Refined sugar is a simple carbohydrate that provides quick energy but lacks essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes. It is often added to enhance flavor but contributes to empty calories.

Refined grain flour stripped of bran and germ.