Wheat bread

Wheat Bread

Bread, french or vienna, toasted (includes sourdough)

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16%
319 kcal

Energy

3.1%
2.1 g

Fat

2.5%
0.5 g

Saturates

4%
3.6 g

Sugar

30%
1.8 g

Salt

carbs
78%
fat
6%
protein
16%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 319 (1335 kJ)
16%
from Carbohydrate 248 (1037 kJ)
from Fat 19 (81 kJ)
from Protein 52 (218 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 61.9 g
22%
Dietary Fiber 3.1 g
10%
Starch ~
Sugars 3.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 2.1 g
3%
Saturated Fat 0.5 g
3%
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 326.0 mg
Margaric Acid 1.0 mg
Stearic Acid 164.0 mg
Arachidic Acid 4.0 mg
Behenic Acid 7.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.4 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 16.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 362.0 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 780.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 50.0 mg
alpha-Linolenic Acid 50.0 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 ~
Omega-3 Fatty Acids 50.0 mg
Omega-6 Fatty Acids 780.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 13.0 g
26%
Essential Aminos
Histidine 234.0 mg
28%
Isoleucine 416.0 mg
36%
Leucine 762.0 mg
30%
Lysine 328.0 mg
14%
Methionine 168.0 mg
15%
Phenylalanine 543.0 mg
27%
Threonine 316.0 mg
26%
Tryptophan 134.0 mg
45%
Valine 476.0 mg
33%
Non-essential Aminos
Alanine 361.0 mg
Arginine 406.0 mg
Aspartic Acid 496.0 mg
Cystine 261.0 mg
Glutamic Acid 3,652.0 mg
Glycine 403.0 mg
Proline 1,235.0 mg
Serine 501.0 mg
Tyrosine 208.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 20.6 g
Ash 2.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 58.6 mg
Choline 17.5 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
28%
Vitamin B2 (riboflavin) 0.4 mg
22%
Vitamin B3 (niacin) 5.4 mg
27%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 140 mcg
35%
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 47.0 mg
5%
Copper 0.2 mg
8%
Fluoride ~
Iron 3.9 mg
22%
Magnesium 31.0 mg
8%
Manganese 0.6 mg
29%
Phosphorus 126.0 mg
13%
Potassium 140.0 mg
4%
Sodium 720.0 mg
30%
Zinc 1.1 mg
7%
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.