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Classic bread with a crisp crust and soft interior
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 75%
Protein
9g
· 14%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B1
0.43mg · 36% DV
B3
3.6mg · 23% DV
Folate
85µg · 21% DV
B2
0.26mg · 20% DV
Minerals
Selenium
28µg · 51% DV
Manganese
1mg · 43% DV
Iron
4mg · 22% DV
Sodium
490mg · 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
1g
Omega 6:3 ratio 36.7:1
Above the ideal 4:1 (36.7:1).
Its dry, airy structure absorbs moisture from the air fast, which softens the crust. For short storage, use a paper bag or bread box; for longer storage, freeze it and reheat briefly to restore texture.
Yes. Slice it first if possible, then thaw only what you need and warm it in the oven or toaster to bring back some crispness.
Not necessarily; fullness depends more on portion size, fibre, and what you eat with it than on crust alone. Pairing it with protein- and fat-rich foods can make it more satisfying.
Usually not for long-lasting satiety. Adding eggs, yogurt, cheese, nut butter, or vegetables makes the meal more balanced and sustaining.
It can work at either time depending on the rest of the meal. Before training, keep toppings light and easy to digest; after training, combine it with a protein source.
For some people, yes, especially if they eat quickly, have digestive sensitivity, or are sensitive to gluten. Eating slowly and noticing your personal tolerance matters more than the crust itself.
No. A crisp crust does not automatically mean better nutrition; the flour type, fibre content, and overall ingredients matter more.
It works well with protein-rich and savory foods such as eggs, cheese, hummus, beans, tuna, or olive-based spreads. Adding vegetables helps make it a more balanced snack or meal.
People with coeliac disease, gluten intolerance, or wheat allergy should avoid it unless they choose a clearly gluten-free alternative. Those with dental issues may also find very hard crusts uncomfortable.
No. “Processed” does not automatically make a food unhealthy; what matters is the ingredient quality, how often you eat it, and what your overall diet looks like.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.