Wheat bread

Wheat Bread

Bread, wheat, toasted

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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15.7%
313 kcal

Energy

6.1%
4.3 g

Fat

4.9%
1.0 g

Saturates

7.1%
6.4 g

Sugar

25.5%
1.5 g

Salt

carbs
71%
fat
12%
protein
17%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 313 (1311 kJ)
16%
from Carbohydrate 223 (934 kJ)
from Fat 38 (161 kJ)
from Protein 52 (217 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 55.8 g
20%
Dietary Fiber 4.7 g
16%
Starch ~
Sugars 6.4 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 4.3 g
6%
Saturated Fat 1.0 g
5%
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 8.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 547.0 mg
Margaric Acid 2.0 mg
Stearic Acid 405.0 mg
Arachidic Acid 12.0 mg
Behenic Acid 14.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 1.0 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 21.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 982.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 17.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.7 g
Linoleic Acid 1,560.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 161.0 mg
alpha-Linolenic Acid 161.0 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 161.0 mg
Omega-6 Fatty Acids 1,560.0 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 150.0 mg
18%
Isoleucine 258.0 mg
23%
Leucine 461.0 mg
18%
Lysine 215.0 mg
9%
Methionine 105.0 mg
9%
Phenylalanine 315.0 mg
16%
Threonine 299.0 mg
25%
Tryptophan 92.0 mg
31%
Valine 310.0 mg
22%
Non-essential Aminos
Alanine 245.0 mg
Arginine 311.0 mg
Aspartic Acid 348.0 mg
Cystine 154.0 mg
Glutamic Acid 2,060.0 mg
Glycine 262.0 mg
Proline 682.0 mg
Serine 310.0 mg
Tyrosine 165.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 24.2 g
Ash 2.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 22.1 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
29%
Vitamin B2 (riboflavin) 0.4 mg
22%
Vitamin B3 (niacin) 6.3 mg
31%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 86 mcg
22%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.2 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 6 mcg
7%
Minerals % Daily Value
Calcium 165.0 mg
17%
Copper 0.2 mg
10%
Fluoride ~
Iron 4.1 mg
23%
Magnesium 59.0 mg
15%
Manganese 1.4 mg
69%
Phosphorus 188.0 mg
19%
Potassium 223.0 mg
6%
Sodium 611.0 mg
25%
Zinc 1.5 mg
10%
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.