Nutritional Facts

Bread is fortified with essential vitamins and minerals for better health

Micronutrient deficiencies continue to be a major health problem in developing countries worldwide. The extent of the problem in South Africa was defined in a 1994 national survey, which found that 33% of children under the age of six years were deficient in vitamin A and 21% of these children were anaemic. These results indicate that vitamin A deficiency is a severe, and iron deficiency a moderate, health problem.

The negative effects of these and other micronutrient deficiencies on the immunity, growth, cognitive development and mental performance of children is far-reaching and detrimental. For this reason, the fortification of maize meal and wheat flour with six vitamins and two minerals became mandatory in October 2003.

Sasko White Bread

* RDA = Recommended Dietary Allowance for individuals older than 13 years
Serving size: 150 g (3-4 slices)
Typical compositionPer 100 gPer serving % RDA per serving
(≥ 13 yr)*
Energy (kJ) 1018 1528  
Protein (g) 7.2 10.8 19
Carbohydrates (g) 48 71  
of which sugars (g) 3.8 5.6  
Total fat (g) 1.8 2.7  
of which saturated fat (g) 0.39 0.59  
of which trans fat (g) <0.05 <0.05  
of which monounsaturated fat (g) 0.39 0.59  
of which polyunsaturated fat (g) 1.1 1.6  
Cholesterol (mg) <1.0 <1.0  
Total dietary fibre (g) 2.7 4.0  
of which insoluble fibre (g) 1.9 2.8  
of which soluble fibre (g) 0.79 1.18  
Sodium (mg) 380 570  
Vitamin A (mcg RE) 80 120 15
Thiamine (Vit B1) (mg) 0.25 0.73 52
Riboflavin(Vit B2) (mg) 0.14 0.21 13
Niacin (Vit B3) (mg) 2.79 4.18 23
Pyridoxine (Vit B6) (mg) 0.21 0.31 16
Folic acid (mcg) 74 111 28
Iron (mg) 3.2 4.8 35
Zinc (mg) 1.5 2.3 15

Sasko Brown Bread

* RDA = Recommended Dietary Allowance for individuals older than 13 years
Serving size:150 g (3-4 slices)
Typical compositionPer 100 gPer serving% RDA per serving (≥ 13 yr)*
Energy (kJ) 989 1483  
Protein (g) 8.5 12.8 23
Carbohydrates (g) 44 66  
of which sugars (g) 2.4 3.5  
Total fat (g) 1.6 2.3  
of which saturated fat (g) 0.3 0.5  
of which trans fat (g) <0.05 <0.05  
of which monounsaturated fat (g) 0.39 0.58  
of which polyunsaturated fat (g) 0.85 1.28  
Cholesterol (mg) <0.10 <0.10  
Total dietary fibre (g) 5.1 7.7  
of which insoluble fibre (g) 4.3 6.5  
of which soluble fibre (g) 0.8 1.3  
Sodium (mg) 382 573  
Vitamin A (mcg RE) 70 105 13
Thiamine (Vit B1) (mg) 0.25 0.38 27
Riboflavin(Vit B2) (mg) 0.14 0.21 13
Niacin (Vit B3) (mg) 4.16 6.24 35
Pyridoxine (Vit B6) (mg) 0.27 0.41 20
Folic acid (mcg) 74 111 28
Iron (mg) 3.5 5.2 37
Zinc (mg) 2.0 3.0 20

Micronutrients added to wheat flour and bread

MicronutrientBenefits
Vitamin A Important for the maintenance of good vision, normal growth and a healthy immune system
Thiamine, Riboflavin, Niacin, Pyridoxine These B-vitamins enable the body to change the food you eat into energy and are essential for growth. Thiamine contributes to a healthy nervous system.
Folic acid Helps to form body proteins, genetic material and red blood cells. Essential for the normal development of the unborn baby.
Iron 1 Helps maintain healthy red blood cells, which play a role in oxygen transportation. Required for a healthy immune system.
Zinc 2 Essential for growth and maintains a healthy immune system
  1. Iron is derived from electrolytic iron powder with a fine particle size (< 45 micron)
  2. Zinc is derived from zinc oxide