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Source of fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
247
KCAL / 100G
Carbs
43.2g
· 69%
Protein
10.5g
· 17%
Fat
4.1g
· 14%
Fiber
6.4g
Vitamins
B1
0.36mg · 30% DV
B3
4.3mg · 27% DV
Biotin
5.1µg · 17% DV
B2
0.17mg · 13% DV
Minerals
Manganese
2mg · 87% DV
Selenium
29µg · 53% DV
Phosphorus
210mg · 30% DV
Sodium
430mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.65g
MONOUNSATURATED
0.85g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
40% whole wheat bread contains 247 calories per 100g. The calorie amount per serving depends on the portion size.
It provides 10.5g of protein per 100g. That gives it some protein value in addition to carbohydrates.
There are 43.2g of carbohydrates per 100g. If you track carbs, the exact impact depends on how much you eat.
It contains 6.4g of fiber per 100g. The fiber content may help with fullness as part of a meal.
Its glycemic index is 52. This is a useful detail for people monitoring glycemic impact.
It can fit omnivore, vegetarian, vegan, Mediterranean, and flexitarian eating patterns. Whether it fits a diet depends on your total intake and portion size.
Yes, it has 4.1g of fat per 100g. It is not fat-free.
Per 100g, it offers 10.5g protein, 6.4g fiber, and has a glycemic index of 52. It also fits several common dietary patterns, including vegan and Mediterranean styles.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
Yes, it is classified as processed. This matters for people who pay attention to processing level when choosing bread.
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Nutrition data compiled from USDA FoodData Central and scientific sources.