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Staple carbohydrate, 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
2.5mg · 16% DV
Folate
38µg · 10% DV
B1
0.09mg · 8% DV
B5
0.3mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
22µg · 40% 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
0.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Keep it at room temperature in a clean, dry bread box or paper bag to help preserve the crust. Hot or humid conditions can encourage mould growth.
Yes. Slice it first and freeze it in an airtight package; it can be toasted or briefly warmed in the oven straight from frozen to improve its texture.
Stale bread works well for croutons, breadcrumbs, baked bread chips, or as a binder in meatballs. Lightly moistening it and warming it in the oven can also soften a firm loaf.
Yes, although its thickness and recipe may mean it browns quickly. Using moderate heat helps the filling warm through without burning the outside.
Pair it with foods such as eggs, cheese, yogurt, fish, bean spreads, or olive-oil vegetables to add protein, fats, and more fibre variety. Tomatoes, peppers, and leafy greens also make a sandwich more filling.
It can be a practical carbohydrate food before training when eaten plain or with a low-fat topping. People with sensitive stomachs may prefer to avoid large portions or rich toasted sandwiches close to exercise.
No. Eating bread at night does not automatically cause weight gain; overall eating patterns and total energy intake matter more. If you are hungry in the evening, pairing it with a protein-rich food may be more satisfying.
That depends on the flour used and the recipe. If it is not made with whole-grain flour, a different name or appearance does not necessarily mean it provides more fibre than standard white bread.
It contains gluten, so it is not appropriate for people with coeliac disease. Those with a wheat allergy should also check the ingredient list and potential cross-contact information.
It means the grain has been milled into flour and the bread has gone through steps such as mixing, leavening, and baking. Processing alone does not make it a food to avoid, but checking the label for salt, added sugars, and additives can be useful.
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Nutrition data compiled from USDA FoodData Central and scientific sources.