Wheat bread

Wheat Bread

Bread, white, commercially prepared (includes soft bread crumbs)

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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13.2%
264 kcal

Energy

4.6%
3.2 g

Fat

3.5%
0.7 g

Saturates

5.6%
5.1 g

Sugar

20.5%
1.2 g

Salt

carbs
75%
fat
11%
protein
14%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 264 (1107 kJ)
13%
from Carbohydrate 196 (822 kJ)
from Fat 29 (120 kJ)
from Protein 37 (153 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 49.1 g
18%
Dietary Fiber 2.7 g
9%
Starch 37.2 g
Sugars 5.1 g
Sucrose 0.0 mg
Glucose 1,410.0 mg
Fructose 2,240.0 mg
Lactose 10.0 mg
Maltose 1,410.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 3.2 g
5%
Saturated Fat 0.7 g
3%
Butyric Acid 3.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 5.0 mg
Capric Acid 5.0 mg
Lauric Acid 13.0 mg
Tridecylic Acid ~
Myristic Acid 9.0 mg
Pentadecanoic Acid 3.0 mg
Palmitic Acid 419.0 mg
Margaric Acid 4.0 mg
Stearic Acid 218.0 mg
Arachidic Acid 8.0 mg
Behenic Acid 8.0 mg
Lignoceric Acid 4.0 mg
Monounsaturated Fat 0.6 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 18.0 mg
16:1 c 18.0 mg
16:1 t 0.0 mg
17:1 2.0 mg
Oleic Acid 569.0 mg
18:1 c 547.0 mg
18:1 t 22.0 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 1.6 g
Linoleic Acid 1,425.0 mg
18:2 CLAs 1.0 mg
18:2 n-6 c,c 1,418.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 5.0 mg
Linolenic Acid 166.0 mg
alpha-Linolenic Acid 166.0 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 1.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 166.0 mg
Omega-6 Fatty Acids 1,425.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 0.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 9.2 g
18%
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 36.3 g
Ash 2.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 101.9 mg
Choline 14.6 mg
Vitamin A 1 IU
0%
Vitamin B1 (thiamine) 0.5 mg
36%
Vitamin B2 (riboflavin) 0.2 mg
14%
Vitamin B3 (niacin) 4.8 mg
24%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 111 mcg
28%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 260.0 mg
26%
Copper 0.1 mg
6%
Fluoride ~
Iron 3.6 mg
20%
Magnesium 25.0 mg
6%
Manganese 0.6 mg
30%
Phosphorus 103.0 mg
10%
Potassium 115.0 mg
3%
Sodium 491.0 mg
20%
Zinc 0.8 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.