Wheat bread

Wheat Bread

Bread, french or vienna (includes sourdough)

Bread, cracked-wheat Bread, french or vienna (includes sourdough) Bread, french or vienna, toasted (includes sourdough) Bread, reduced-calorie, wheat Bread, reduced-calorie, white Bread, wheat Bread, wheat bran Bread, wheat germ Bread, wheat germ, toasted Bread, wheat, toasted Bread, wheat, white wheat Bread, white, commercially prepared (includes soft bread crumbs) Bread, white, commercially prepared, low sodium no salt Bread, white, commercially prepared, toasted Bread, white, commercially prepared, toasted, low sodium no salt Bread, white, prepared from recipe, made with low fat (2%) milk Bread, white, prepared from recipe, made with nonfat dry milk Bread, whole-wheat, commercially prepared Bread, whole-wheat, commercially prepared, toasted Bread, whole-wheat, prepared from recipe Bread, whole-wheat, prepared from recipe, toasted Rolls, dinner, wheat Rolls, dinner, whole-wheat
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14.5%
289 kcal

Energy

2.6%
1.8 g

Fat

2.5%
0.5 g

Saturates

2.8%
2.6 g

Sugar

21.4%
1.3 g

Salt

carbs
78%
fat
6%
protein
16%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 289 (1210 kJ)
14%
from Carbohydrate 226 (945 kJ)
from Fat 16 (69 kJ)
from Protein 47 (197 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 56.4 g
20%
Dietary Fiber 2.4 g
8%
Starch ~
Sugars 2.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 1.8 g
3%
Saturated Fat 0.5 g
2%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 327.0 mg
Margaric Acid 1.0 mg
Stearic Acid 158.0 mg
Arachidic Acid 4.0 mg
Behenic Acid 7.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 15.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 325.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 8.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.8 g
Linoleic Acid 740.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 47.0 mg
alpha-Linolenic Acid 47.0 mg
gamma-Linolenic acid 0.0 mg
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 47.0 mg
Omega-6 Fatty Acids 740.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.8 g
24%
Essential Aminos
Histidine 211.0 mg
25%
Isoleucine 374.0 mg
33%
Leucine 686.0 mg
27%
Lysine 295.0 mg
13%
Methionine 152.0 mg
13%
Phenylalanine 489.0 mg
25%
Threonine 284.0 mg
24%
Tryptophan 121.0 mg
40%
Valine 428.0 mg
30%
Non-essential Aminos
Alanine 325.0 mg
Arginine 365.0 mg
Aspartic Acid 446.0 mg
Cystine 235.0 mg
Glutamic Acid 3,287.0 mg
Glycine 363.0 mg
Proline 1,112.0 mg
Serine 451.0 mg
Tyrosine 188.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 27.8 g
Ash 2.2 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 55.1 mg
Choline 14.8 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
29%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 4.8 mg
24%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 148 mcg
37%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.2 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 44.0 mg
4%
Copper 0.1 mg
7%
Fluoride ~
Iron 3.6 mg
20%
Magnesium 28.0 mg
7%
Manganese 0.5 mg
26%
Phosphorus 114.0 mg
11%
Potassium 128.0 mg
4%
Sodium 513.0 mg
21%
Zinc 0.9 mg
6%
Wheat Bread

About Wheat Bread

Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually rye or wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada and the United Kingdom it simply refers to whole wheat bread, except in the Maritimes, where it implies a bread made with molasses. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.