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Fiber-rich whole grain bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
247
KCAL / 100G
Carbs
41g
· 65%
Protein
12.5g
· 20%
Fat
4.2g
· 15%
Fiber
6.8g
Vitamins
B1
0.5mg · 42% DV
B3
4.8mg · 30% DV
Biotin
4µg · 13% DV
B5
0.6mg · 12% DV
Minerals
Manganese
2mg · 87% DV
Selenium
28µg · 51% DV
Phosphorus
212mg · 30% DV
Magnesium
82mg · 20% 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
0.9g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Whole wheat bread contains more bran, which changes how moisture is held in the loaf and can make it feel firmer sooner than white bread. Keeping it in a bread box or cloth bag usually helps more than refrigerating it.
For a few days of use, room temperature is usually best. Refrigeration can speed up staling, while freezing is the better option for longer storage.
Yes, it freezes well, especially when sliced first and sealed tightly. You can toast slices straight from frozen or thaw them at room temperature.
Toasting mainly changes texture and moisture, not the basic protein, carbohydrate, fat, or fibre content. Very heavy toasting can, however, dry it out and create a burnt taste.
It can work at either time depending on the meal. Before training, it is often used as a steady carbohydrate source; after training, it works best paired with a protein food for a more balanced recovery meal.
Pairing it with protein or healthy fats usually makes the meal more satisfying. Good examples include eggs, yogurt-based spreads, hummus, nut butter, cheese, or avocado.
Its higher fibre content and denser texture can slow eating and help some people feel satisfied for longer. That is one reason it is often chosen for more balanced meals.
It can in some people, especially if they suddenly increase fibre intake or are sensitive to wheat products. Increasing intake gradually and drinking enough fluid may help.
Anyone with coeliac disease or other gluten-related disorders should avoid it because it contains gluten. People with sensitive digestion may also need to test their tolerance to higher-fibre breads.
Not always. Whole grain is often a better option than refined bread, but whole wheat bread is still a processed food and the overall meal pattern and portion size still matter.
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.