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Half sandwich bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
48g
· 75%
Protein
8.5g
· 13%
Fat
3.5g
· 12%
Fiber
2.5g
Vitamins
B1
0.25mg · 21% DV
B3
3.2mg · 20% DV
Folate
60µg · 15% DV
B2
0.12mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Iron
4mg · 22% DV
Sodium
480mg · 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
— 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
0.7g
POLYUNSATURATED
1g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
On its own, it may not keep you full for long. Pairing it with protein such as eggs, cheese, yogurt, or lean meat plus vegetables usually makes it more satisfying.
Yes, sandwich bread freezes well if sealed tightly. Toasting or briefly warming it after thawing helps restore texture.
Once opened, it usually starts drying out and going stale within a few days at room temperature. Keeping the bag tightly closed in a cool, dry place helps preserve freshness.
Toasting mainly changes moisture and texture, not the basic carbohydrate, protein, and fat content. Over-toasting can create a burnt taste and is best avoided.
It can work well before exercise as a quick, easy-to-digest carbohydrate source. After training, it is usually better combined with a protein food rather than eaten alone.
Often, sandwich bread is quite similar to white bread unless it is made with more whole grains or extra fiber. The main differences come from the flour type, texture, and how processed the product is.
Eating it at night does not automatically cause weight gain. Overall intake and portion size across the day matter more than the clock.
Some people feel bloated after gluten-containing, processed grain products, especially if they eat quickly or in large amounts. Fillings high in salt or fat can also add to that heavy feeling.
People with celiac disease, gluten allergy, or gluten sensitivity should avoid or be cautious with it because it contains gluten. Those managing blood sugar may also do better pairing it with protein, fat, and fiber instead of eating it alone.
Add a protein source like turkey, tuna, egg, or cheese and include vegetables such as lettuce, tomato, or cucumber. Limiting heavily processed fillings and rich sauces can make the meal more balanced overall.
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.