14.2%
283 kcal

Energy

8.6%
6.0 g

Fat

8%
1.6 g

Saturates

2%
1.8 g

Sugar

17.2%
1.0 g

Salt

carbs
67%
fat
19%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 283 (1185 kJ)
14%
from Carbohydrate 191 (801 kJ)
from Fat 54 (226 kJ)
from Protein 38 (159 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 47.8 g
17%
Dietary Fiber 2.3 g
8%
Starch ~
Sugars 1.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 6.0 g
9%
Saturated Fat 1.6 g
8%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 1.0 mg
Capric Acid 1.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 20.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,082.0 mg
Margaric Acid 6.0 mg
Stearic Acid 463.0 mg
Arachidic Acid 3.0 mg
Behenic Acid 4.0 mg
Lignoceric Acid 1.0 mg
Monounsaturated Fat 2.3 g
Myristoleic Acid 3.0 mg
15:1 ~
Palmitoleic Acid 108.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 2,182.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 9.0 mg
Erucic Acid 1.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.1 g
Linoleic Acid 998.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 48.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 46.0 mg
20:4 n-6 ~
Timnodonic Acid 1.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 12.0 mg
Trans Fat ~
Omega-3 Fatty Acids 48.0 mg
Omega-6 Fatty Acids 998.0 mg
Sterols % Daily Value
Cholesterol 51.0 mg
17%
Phytosterols 7.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 9.5 g
19%
Essential Aminos
Histidine 210.0 mg
25%
Isoleucine 394.0 mg
35%
Leucine 692.0 mg
27%
Lysine 311.0 mg
14%
Methionine 189.0 mg
17%
Phenylalanine 475.0 mg
24%
Threonine 306.0 mg
26%
Tryptophan 112.0 mg
37%
Valine 443.0 mg
31%
Non-essential Aminos
Alanine 356.0 mg
Arginine 385.0 mg
Aspartic Acid 522.0 mg
Cystine 208.0 mg
Glutamic Acid 2,856.0 mg
Glycine 336.0 mg
Proline 947.0 mg
Serine 501.0 mg
Tyrosine 292.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 34.7 g
Ash 1.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 84.0 mg
Vitamin A 211 IU
4%
Vitamin B1 (thiamine) 0.4 mg
29%
Vitamin B2 (riboflavin) 0.4 mg
26%
Vitamin B3 (niacin) 4.8 mg
24%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 105 mcg
26%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.0 mg
0%
Vitamin D 19 IU
5%
Vitamin E 0 IU
1%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 93.0 mg
9%
Copper 0.2 mg
8%
Fluoride ~
Iron 3.0 mg
17%
Magnesium 19.0 mg
5%
Manganese 0.5 mg
25%
Phosphorus 106.0 mg
11%
Potassium 115.0 mg
3%
Sodium 412.0 mg
17%
Zinc 0.8 mg
5%
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.