20.4%
408 kcal

Energy

29.8%
20.8 g

Fat

31.3%
6.3 g

Saturates

2.3%
2.1 g

Sugar

31.3%
1.9 g

Salt

carbs
44%
fat
46%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 408 (1709 kJ)
20%
from Carbohydrate 179 (751 kJ)
from Fat 187 (785 kJ)
from Protein 42 (175 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 44.8 g
16%
Dietary Fiber 2.1 g
7%
Starch ~
Sugars 2.1 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 20.8 g
30%
Saturated Fat 6.3 g
31%
Butyric Acid 153.0 mg
Caproic Acid 73.0 mg
Caprylic Acid 43.0 mg
Capric Acid 96.0 mg
Lauric Acid 111.0 mg
Tridecylic Acid 0.0 mg
Myristic Acid 401.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 3,623.0 mg
Margaric Acid 8.0 mg
Stearic Acid 1,485.0 mg
Arachidic Acid 86.0 mg
Behenic Acid 87.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 4.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 76.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 4,174.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 39.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid 0.0 mg
Polyunsaturated Fat 9.2 g
Linoleic Acid 8,105.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,097.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 1,097.0 mg
Omega-6 Fatty Acids 8,105.0 mg
Sterols % Daily Value
Cholesterol 10.0 mg
3%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.4 g
21%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 21.1 g
Ash 2.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 35.5 mg
Choline 8.5 mg
Vitamin A 93 IU
2%
Vitamin B1 (thiamine) 0.4 mg
29%
Vitamin B2 (riboflavin) 0.3 mg
18%
Vitamin B3 (niacin) 3.3 mg
16%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 107 mcg
27%
Vitamin B12 (cobalamin) 0 mcg
4%
Vitamin C 0.0 mg
0%
Vitamin D 2 IU
1%
Vitamin E 2 IU
7%
Vitamin K 32 mcg
41%
Minerals % Daily Value
Calcium 90.0 mg
9%
Copper 0.1 mg
4%
Fluoride ~
Iron 2.5 mg
14%
Magnesium 17.0 mg
4%
Manganese 0.4 mg
18%
Phosphorus 120.0 mg
12%
Potassium 84.0 mg
2%
Sodium 750.0 mg
31%
Zinc 1.0 mg
6%
Other Bread

About Other Bread

Bread is the staple food in Europe, European-derived cultures such as the Americas, and the Middle East and North Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (corn), and oats, usually, but not always, in combination with wheat flour.