19.5%
390 kcal

Energy

24.9%
17.5 g

Fat

15.2%
3.0 g

Saturates

20.1%
18.1 g

Sugar

16.3%
1.0 g

Salt

carbs
53%
fat
40%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 390 (1634 kJ)
20%
from Carbohydrate 205 (859 kJ)
from Fat 157 (658 kJ)
from Protein 28 (118 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 51.3 g
18%
Dietary Fiber 1.7 g
6%
Starch 25.2 g
Sugars 18.1 g
Sucrose 17,300.0 mg
Glucose 270.0 mg
Fructose 250.0 mg
Lactose 0.0 mg
Maltose 280.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 17.5 g
25%
Saturated Fat 3.0 g
15%
Butyric Acid 0.0 mg
Caproic Acid 3.0 mg
Caprylic Acid 2.0 mg
Capric Acid 24.0 mg
Lauric Acid 6.0 mg
Tridecylic Acid ~
Myristic Acid 33.0 mg
Pentadecanoic Acid 5.0 mg
Palmitic Acid 2,028.0 mg
Margaric Acid 19.0 mg
Stearic Acid 804.0 mg
Arachidic Acid 50.0 mg
Behenic Acid 51.0 mg
Lignoceric Acid 17.0 mg
Monounsaturated Fat 4.4 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 46.0 mg
16:1 c 46.0 mg
16:1 t 0.0 mg
17:1 10.0 mg
Oleic Acid 4,259.0 mg
18:1 c 4,177.0 mg
18:1 t 82.0 mg
Gadoleic Acid 93.0 mg
Erucic Acid 3.0 mg
22:1 c 3.0 mg
22:1 t 0.0 mg
Nervonic Acid 0.0 mg
Polyunsaturated Fat 9.4 g
Linoleic Acid 8,160.0 mg
18:2 CLAs 8.0 mg
18:2 n-6 c,c 8,074.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 78.0 mg
Linolenic Acid 1,213.0 mg
alpha-Linolenic Acid 1,158.0 mg
gamma-Linolenic acid 55.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 9.0 mg
Eicosatrienoic Acid 4.0 mg
20:3 n-3 0.0 mg
Dihomo-gamma-linolenic acid 4.0 mg
Arachidonic Acid 25.0 mg
20:4 n-6 ~
Timnodonic Acid 2.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 7.0 mg
Trans Fat 0.2 g
Omega-3 Fatty Acids 1,213.0 mg
Omega-6 Fatty Acids 8,160.0 mg
Sterols % Daily Value
Cholesterol ~
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 7.1 g
14%
Essential Aminos
Histidine 100.0 mg
12%
Isoleucine 240.0 mg
21%
Leucine 540.0 mg
21%
Lysine 150.0 mg
7%
Methionine 180.0 mg
16%
Phenylalanine 350.0 mg
18%
Threonine 160.0 mg
13%
Tryptophan 90.0 mg
30%
Valine 330.0 mg
23%
Non-essential Aminos
Alanine 290.0 mg
Arginine 180.0 mg
Aspartic Acid 390.0 mg
Cystine 60.0 mg
Glutamic Acid 2,170.0 mg
Glycine 230.0 mg
Proline 1,090.0 mg
Serine 380.0 mg
Tyrosine 170.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 22.4 g
Ash 1.8 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A ~
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.2 mg
11%
Vitamin B3 (niacin) 4.7 mg
24%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) ~
Vitamin B12 (cobalamin) ~
Vitamin C ~
Vitamin D ~
Vitamin E 2 IU
7%
Vitamin K ~
Minerals % Daily Value
Calcium 46.0 mg
5%
Copper 0.0 mg
2%
Fluoride ~
Iron 2.2 mg
12%
Magnesium 19.0 mg
5%
Manganese 0.3 mg
13%
Phosphorus 300.0 mg
30%
Potassium 210.0 mg
6%
Sodium 390.0 mg
16%
Zinc 0.6 mg
4%
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.