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Staple carbohydrate source, contains fiber, provides energy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 75%
Protein
9g
· 14%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B3
2.1mg · 13% DV
B1
0.12mg · 10% DV
Folate
35µg · 9% DV
B2
0.08mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
23µg · 42% DV
Iron
4mg · 22% DV
Sodium
491mg · 21% 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
0.7g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Bread contains 265 calories per 100 g.
Bread provides 9 g of protein per 100 g.
Bread contains 49 g of carbohydrates per 100 g, so carbohydrates are a prominent part of its nutrition profile.
Bread contains 3.2 g of fat per 100 g.
Yes. Bread provides 2.7 g of fiber per 100 g.
Bread has a glycemic index of 70.
With a glycemic index of 70, bread may be relevant for people monitoring glycemic impact. It also contains 49 g of carbohydrates per 100 g.
Yes. Gluten is listed as an allergen for bread, so it may not be suitable for people with a gluten allergy or sensitivity.
According to the provided diet compatibility information, bread is suitable for vegan and vegetarian diets. It is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
Bread is classified as a processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.