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Private Selection® Dill Onion Widepan Rye Bread

24 ozUPC: 0001111008501
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Product Information

  • The Private Selection journey rewards your sense of good taste. Inspired by food artisans and crafted with authentic ingredients and tantalizing recipes, each Private Selection offering is sure to feed your passion for gourmet foods. Private Selection® Dill Onion Rye Wide Pan Bread is crafted with the finest ingredients and baked into robust, wide pan loaves. Made with dill seeds and onion, this savory, flavorful bread will elevate any sandwich.

  • 41
    FoodHealth Score
    Nutrition Facts
    15.0 Exact Servings Per Container
    Serving size1 slice (45g)
    Amount per serving
    Calories120
    % Daily value*
    Total Fat1g1%
    Saturated Fat0.5g1%
    Trans Fat0g
    Cholesterol0mg0%
    Sodium270mg12%
    Total Carbohydrate24g9%
    Dietary Fiber2g7%
    Sugar1g
    Added Sugar1g1%
    Protein4g
    Calcium50mg4%
    Iron1.6mg8%
    Potassium90mg2%
    Vitamin D0mcg0%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients
    Unbleached enriched flour (wheat flour, malted barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, yeast. Contains 2% or less of vital wheat gluten, dill seeds, salt, dehydrated onions, sugar, soybean oil, sodium stearoyl lactylate, monocalcium phosphate, enzymes, corn meal, ascorbic acid, ammonium sulfate, calcium propionate (preservative).CONTAINS: WHEAT.

    Allergen Info
    Contains Wheat and Their Derivatives. Free from Crustaceans and their derivates,Eggs and their derivates,Fish and their derivates,Soybean and its Derivatives,Milk and its derivates,Tree Nuts and Their Derivatives,Peanuts and their derivates.

    Disclaimer
    Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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