Wheat bread

Wheat Bread

Bread, wheat, white 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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11.9%
237 kcal

Energy

3.1%
2.2 g

Fat

3.2%
0.6 g

Saturates

5.6%
5.0 g

Sugar

19.9%
1.2 g

Salt

carbs
74%
fat
8%
protein
18%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 237 (994 kJ)
12%
from Carbohydrate 176 (735 kJ)
from Fat 19 (81 kJ)
from Protein 43 (179 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 43.9 g
16%
Dietary Fiber 9.2 g
31%
Starch 27.3 g
Sugars 5.0 g
Sucrose 0.0 mg
Glucose 1,500.0 mg
Fructose 2,700.0 mg
Lactose 0.0 mg
Maltose 800.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 2.2 g
3%
Saturated Fat 0.6 g
3%
Butyric Acid 2.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 7.0 mg
Capric Acid 4.0 mg
Lauric Acid 13.0 mg
Tridecylic Acid ~
Myristic Acid 7.0 mg
Pentadecanoic Acid 3.0 mg
Palmitic Acid 324.0 mg
Margaric Acid 4.0 mg
Stearic Acid 251.0 mg
Arachidic Acid 5.0 mg
Behenic Acid 6.0 mg
Lignoceric Acid 3.0 mg
Monounsaturated Fat 0.4 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 16.0 mg
16:1 c 16.0 mg
16:1 t 0.0 mg
17:1 2.0 mg
Oleic Acid 366.0 mg
18:1 c 339.0 mg
18:1 t 27.0 mg
Gadoleic Acid 10.0 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 1.0 g
Linoleic Acid 879.0 mg
18:2 CLAs 0.0 mg
18:2 n-6 c,c 875.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 4.0 mg
Linolenic Acid 83.0 mg
alpha-Linolenic Acid 83.0 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 2.0 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 83.0 mg
Omega-6 Fatty Acids 879.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.7 g
21%
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 3.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.0 mg
Choline 8.1 mg
Vitamin A 4 IU
0%
Vitamin B1 (thiamine) 0.5 mg
34%
Vitamin B2 (riboflavin) 0.3 mg
15%
Vitamin B3 (niacin) 4.5 mg
22%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 127 mcg
32%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 8 mcg
10%
Minerals % Daily Value
Calcium 684.0 mg
68%
Copper 0.1 mg
7%
Fluoride ~
Iron 4.9 mg
27%
Magnesium 26.0 mg
7%
Manganese 0.6 mg
32%
Phosphorus 103.0 mg
10%
Potassium 127.0 mg
4%
Sodium 478.0 mg
20%
Zinc 1.0 mg
6%
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.