Wheat bread

Wheat Bread

Bread, reduced-calorie, wheat

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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10.9%
217 kcal

Energy

4.2%
2.9 g

Fat

4.2%
0.8 g

Saturates

4.1%
3.7 g

Sugar

13.8%
0.8 g

Salt

carbs
68%
fat
10%
protein
21%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 217 (907 kJ)
11%
from Carbohydrate 170 (711 kJ)
from Fat 26 (110 kJ)
from Protein 53 (223 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 42.5 g
15%
Dietary Fiber 11.1 g
37%
Starch 26.1 g
Sugars 3.7 g
Sucrose 0.0 mg
Glucose 950.0 mg
Fructose 1,620.0 mg
Lactose 0.0 mg
Maltose 1,140.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 2.9 g
4%
Saturated Fat 0.8 g
4%
Butyric Acid 7.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 3.0 mg
Capric Acid 25.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 4.0 mg
Pentadecanoic Acid 2.0 mg
Palmitic Acid 410.0 mg
Margaric Acid 5.0 mg
Stearic Acid 366.0 mg
Arachidic Acid 8.0 mg
Behenic Acid 7.0 mg
Lignoceric Acid 3.0 mg
Monounsaturated Fat 0.5 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 17.0 mg
16:1 c 17.0 mg
16:1 t 0.0 mg
17:1 1.0 mg
Oleic Acid 492.0 mg
18:1 c 452.0 mg
18:1 t 40.0 mg
Gadoleic Acid 13.0 mg
Erucic Acid 0.0 mg
22:1 c 0.0 mg
22:1 t 0.0 mg
Nervonic Acid 0.0 mg
Polyunsaturated Fat 1.2 g
Linoleic Acid 1,100.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 1,094.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 6.0 mg
Linolenic Acid 88.0 mg
alpha-Linolenic Acid 88.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 2.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 0.0 mg
Dihomo-gamma-linolenic acid 0.0 mg
Arachidonic Acid 3.0 mg
20:4 n-6 ~
Timnodonic Acid 3.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 88.0 mg
Omega-6 Fatty Acids 1,100.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 13.3 g
27%
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 39.6 g
Ash 1.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 18.7 mg
Vitamin A 1 IU
0%
Vitamin B1 (thiamine) 0.4 mg
23%
Vitamin B2 (riboflavin) 0.1 mg
8%
Vitamin B3 (niacin) 3.8 mg
19%
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 91 mcg
23%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.1 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 163.0 mg
16%
Copper 0.2 mg
9%
Fluoride ~
Iron 2.9 mg
16%
Magnesium 43.0 mg
11%
Manganese 1.2 mg
61%
Phosphorus 149.0 mg
15%
Potassium 150.0 mg
4%
Sodium 332.0 mg
14%
Zinc 1.4 mg
9%
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.