Wheat bread

Wheat Bread

Bread, wheat bran

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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12.4%
248 kcal

Energy

4.9%
3.4 g

Fat

3.9%
0.8 g

Saturates

10.8%
9.7 g

Sugar

20.3%
1.2 g

Salt

carbs
74%
fat
12%
protein
14%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 248 (1038 kJ)
12%
from Carbohydrate 191 (801 kJ)
from Fat 31 (128 kJ)
from Protein 35 (147 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 47.8 g
17%
Dietary Fiber 4.0 g
13%
Starch ~
Sugars 9.7 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 3.4 g
5%
Saturated Fat 0.8 g
4%
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 14.0 mg
Pentadecanoic Acid ~
Palmitic Acid 438.0 mg
Margaric Acid ~
Stearic Acid 326.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 9.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,608.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.6 g
Linoleic Acid 614.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 35.0 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 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 35.0 mg
Omega-6 Fatty Acids 614.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 8.8 g
18%
Essential Aminos
Histidine 196.0 mg
23%
Isoleucine 332.0 mg
29%
Leucine 603.0 mg
23%
Lysine 235.0 mg
10%
Methionine 152.0 mg
13%
Phenylalanine 419.0 mg
21%
Threonine 256.0 mg
21%
Tryptophan 111.0 mg
37%
Valine 385.0 mg
27%
Non-essential Aminos
Alanine 311.0 mg
Arginine 357.0 mg
Aspartic Acid 433.0 mg
Cystine 191.0 mg
Glutamic Acid 2,750.0 mg
Glycine 334.0 mg
Proline 918.0 mg
Serine 419.0 mg
Tyrosine 252.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 37.8 g
Ash 2.2 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 18.7 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
26%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 4.4 mg
22%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.2 mg
9%
Vitamin B9 (folate) 105 mcg
26%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
2%
Vitamin K 1 mcg
2%
Minerals % Daily Value
Calcium 74.0 mg
7%
Copper 0.2 mg
11%
Fluoride ~
Iron 3.1 mg
17%
Magnesium 81.0 mg
20%
Manganese 1.7 mg
83%
Phosphorus 185.0 mg
19%
Potassium 227.0 mg
6%
Sodium 486.0 mg
20%
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.