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Whole wheat flour, high fiber, low sugar, satiating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
235
KCAL / 100G
Carbs
43g
· 75%
Protein
8.5g
· 15%
Fat
2.5g
· 10%
Fiber
7g
Vitamins
B3
3.5mg · 22% DV
B1
0.25mg · 21% DV
Folate
35µg · 9% DV
B5
0.4mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
75mg · 18% DV
Selenium
10µg · 18% DV
Sodium
400mg · 17% 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
0.4g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Whole wheat bread usually contains more fibre, which can slow digestion and help you stay full longer. That can make it a more satisfying choice between meals.
It can work at either time. Before training it can provide steady energy, and after training it pairs well with a protein-rich food as part of recovery.
Pairing it with protein and healthy fats usually makes the meal more balanced and satisfying. Good options include eggs, yogurt-based spreads, cheese, hummus, nut butter, or avocado.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and what you eat with the bread matter more.
Keep it sealed in a cool, dry place to help maintain freshness. For longer storage, freezing sliced bread is usually the most practical option.
Yes. Freezing it in slices makes it easier to thaw only what you need and helps reduce waste from staling.
No, toasting does not destroy its nutrition completely. Very heavy toasting can dry it out, and regularly eating burnt sections is best avoided.
Because it contains more of the grain and typically more fibre, the texture is often tighter and heavier than white bread. That denser texture is normal.
It contains gluten, so it is not suitable for people with coeliac disease or gluten-related disorders. Some people with sensitive digestion may also prefer to increase high-fibre foods gradually.
Not necessarily. Processed does not automatically mean unhealthy; the ingredient list, portion, and overall eating pattern matter more than the label alone.
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.