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Toasted sourdough bread Calories

Low fat, source of fiber, potential probiotics

CALORIES

270kcal

54medium

POTASSIUM

110mg

FIBER

3.2g

Toasted sourdough bread Nutrition Facts

Selected: 100 g

270

KCAL / 100G

Carbs

52g

· 81%

Protein

8.5g

· 13%

Fat

1.5g

· 6%

Fiber

3.2g

Toasted sourdough bread Vitamins & Minerals

Vitamins

0.28mg · 23% DV

2.5mg · 16% DV

0.11mg · 8% DV

Folate

30µg · 8% DV

Minerals

Manganese

1mg · 43% DV

Selenium

13µg · 24% DV

Sodium

480mg · 21% DV

Phosphorus

85mg · 12% DV

Toasted sourdough bread Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

Is Toasted sourdough bread Processed?

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.

Does Toasted sourdough bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Toasted sourdough bread Good For?

Vegan

— Not 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

Toasted sourdough bread Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.2g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 6:1

Above the ideal 4:1 (6:1).

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Tahıllı lifli ekmek

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Toasted sourdough bread — Frequently Asked Questions

Kızarmış ekşi maya ekmeği kaç kalori?

Kızarmış ekşi maya ekmeği 100 gramda 270 kalori içerir. Aynı miktarda 52 g karbonhidrat, 8,5 g protein ve 1,5 g yağ bulunur.

Kızarmış ekşi maya ekmeğinin glisemik indeksi nedir?

Kızarmış ekşi maya ekmeğinin glisemik indeksi 54'tür. Gluten içerir; omnivor, vejetaryen, Akdeniz ve fleksitaryen beslenme düzenleriyle uyumludur.

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Nutrition data compiled from USDA FoodData Central and scientific sources.