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Highly refined, soft white bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
50.5g
· 77%
Protein
7.7g
· 12%
Fat
3.2g
· 11%
Fiber
2.2g
Vitamins
B1
0.35mg · 29% DV
B3
2.5mg · 16% DV
B2
0.18mg · 14% DV
Folate
35µg · 9% DV
Minerals
Selenium
18µg · 33% DV
Iron
4mg · 22% DV
Sodium
490mg · 21% DV
Calcium
120mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 32.5:1
Above the ideal 4:1 (32.5:1).
It is usually made with finely milled flour plus industrial processing methods and additives that improve texture and shelf stability. Because it is ultra-processed, it tends to be more consistent in softness and structure than traditional bread.
Its low fibre content and high glycemic index can make it less filling for some people and may lead to hunger returning sooner. Pairing it with protein and fat often makes it more satisfying.
It works better with protein- and fat-rich foods such as eggs, cheese, yogurt, tuna, chicken, hummus, avocado, or nut butter. Adding vegetables like tomatoes, cucumbers, or salad greens can also improve fullness.
It can be useful before exercise when you want easy-to-digest carbohydrate. It is often more effective when combined with a small amount of protein, depending on how soon you are training.
Yes, it can help replenish carbohydrate after training, especially when paired with a protein source. On its own it is less balanced than having it with foods like eggs, dairy, or lean meat.
Toasting mainly reduces moisture and changes texture and flavour rather than completely changing the core nutrients. Very heavy toasting or burning is best avoided because it can form unwanted compounds.
Yes, freezing sliced bread in a well-sealed bag is a practical way to extend freshness. It usually comes back best when toasted or briefly reheated after thawing.
Keep it sealed and store it in a cool, dry place. Warmth and moisture increase the risk of mould, so freezing is better if you will not finish it soon.
It usually contains less fibre and less of the grain’s original structure, so it is digested more quickly. That can make fullness wear off sooner for some people.
People with coeliac disease or other medically relevant gluten-related disorders should avoid it because it contains gluten. Those who are sensitive to rapid blood sugar swings may also do better by watching portions and pairing it with protein, fat, or fibre.
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.