Wheat bread

Wheat Bread

Bread, whole-wheat, commercially prepared, 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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15.3%
306 kcal

Energy

5.8%
4.1 g

Fat

4.6%
0.9 g

Saturates

6.4%
5.8 g

Sugar

24.3%
1.5 g

Salt

carbs
67%
fat
12%
protein
21%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 306 (1282 kJ)
15%
from Carbohydrate 205 (857 kJ)
from Fat 37 (153 kJ)
from Protein 65 (272 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 51.2 g
18%
Dietary Fiber 9.2 g
31%
Starch ~
Sugars 5.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 4.1 g
6%
Saturated Fat 0.9 g
5%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 9.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 5.0 mg
Pentadecanoic Acid 1.0 mg
Palmitic Acid 496.0 mg
Margaric Acid 4.0 mg
Stearic Acid 386.0 mg
Arachidic Acid 11.0 mg
Behenic Acid 11.0 mg
Lignoceric Acid ~
Monounsaturated Fat 2.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 11.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,960.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 1.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.7 g
Linoleic Acid 709.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 31.0 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 1.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 1.0 g
Omega-3 Fatty Acids 31.0 mg
Omega-6 Fatty Acids 709.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 16.3 g
33%
Essential Aminos
Histidine 152.0 mg
18%
Isoleucine 243.0 mg
21%
Leucine 442.0 mg
17%
Lysine 183.0 mg
8%
Methionine 101.0 mg
9%
Phenylalanine 308.0 mg
16%
Threonine 189.0 mg
16%
Tryptophan 101.0 mg
34%
Valine 296.0 mg
21%
Non-essential Aminos
Alanine 234.0 mg
Arginine 308.0 mg
Aspartic Acid 339.0 mg
Cystine 151.0 mg
Glutamic Acid 2,055.0 mg
Glycine 265.0 mg
Proline 677.0 mg
Serine 309.0 mg
Tyrosine 191.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 24.3 g
Ash 4.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 32.8 mg
Vitamin A 4 IU
0%
Vitamin B1 (thiamine) 0.4 mg
25%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 5.7 mg
29%
Vitamin B5 (pantothenic acid) 0.7 mg
7%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 52 mcg
13%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 1 IU
3%
Vitamin K 9 mcg
11%
Minerals % Daily Value
Calcium 130.0 mg
13%
Copper 0.7 mg
34%
Fluoride ~
Iron 3.0 mg
16%
Magnesium 99.0 mg
25%
Manganese 2.5 mg
127%
Phosphorus 303.0 mg
30%
Potassium 326.0 mg
9%
Sodium 583.0 mg
24%
Zinc 2.2 mg
14%
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.