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Made with whole wheat flour, rich in fiber and vitamins. Half loaf portion.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
247
KCAL / 100G
Carbs
41.5g
· 71%
Protein
10.5g
· 18%
Fat
3g
· 11%
Fiber
6.5g
Vitamins
B1
0.35mg · 29% DV
B3
3.8mg · 24% DV
B2
0.13mg · 10% DV
Folate
38µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Magnesium
78mg · 19% DV
Iron
3mg · 17% 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
0.5g
MONOUNSATURATED
0.4g
POLYUNSATURATED
1g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
It usually sits between the two in both taste and texture: softer and milder than whole wheat bread, but generally more filling than white bread. For many people, it is an easier step toward higher-fibre bread choices.
Toasting mainly removes moisture and changes texture rather than dramatically changing the core nutrients. Very heavy toasting can make it drier and slightly bitter, but it does not turn it into a different food nutritionally.
It can work at either time depending on the meal. Before training, it provides accessible carbohydrate; after training, it is often more balanced when paired with a protein source like eggs, yogurt, or cheese.
Yes, for most people the timing is less important than the overall meal and portion. It may feel heavier if eaten with very fatty or salty toppings close to bedtime.
It pairs well with protein- and fat-containing foods that improve satiety. Good examples include eggs, cheese, hummus, avocado, nut butter, or olive oil-based vegetable toppings.
Its gluten content and fibre can bother sensitive digestive systems, especially if someone eats quickly or has a large serving. In some cases, the issue is not the bread itself but the overall meal pattern or an underlying intolerance.
For short-term storage, keep it in a cool, dry place in a bread box or sealed bag. For longer storage, slicing and freezing it is usually the most practical option.
Usually no, because refrigeration tends to make bread go stale faster. If the kitchen is very warm it may help briefly, but freezing is generally better for preserving quality.
Yes, it is a processed food because it is made by combining and baking ingredients such as flour, water, yeast, and salt. That does not automatically make it a poor choice; the ingredient list and how often you eat it matter more.
People with coeliac disease, gluten sensitivity, or wheat allergy should be cautious because it contains gluten. Some people with digestive sensitivity may also tolerate it better in smaller portions or with simpler toppings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.