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Soft, large-sliced sandwich bread, typically made from white or whole wheat flour.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
48g
· 75%
Protein
8.5g
· 13%
Fat
3.5g
· 12%
Fiber
2.7g
Vitamins
B1
0.25mg · 21% DV
B3
2.5mg · 16% DV
Folate
50µg · 13% DV
B2
0.13mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
15µg · 27% DV
Sodium
450mg · 20% DV
Phosphorus
80mg · 11% 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
1.1g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Toasting mainly reduces moisture and changes texture rather than significantly altering the bread’s protein, carbohydrate, or fat content. Heavy toasting can make it drier, but it does not turn it into a different food nutritionally.
Keep it sealed in its original bag or another airtight container at room temperature in a cool, dry place. If you will not finish it soon, freezing is usually better than refrigerating.
Usually no, because refrigeration can make bread go stale faster. For short-term storage, room temperature works better; for longer storage, the freezer is the better choice.
Yes, it freezes well. Freezing it in slices makes it easier to thaw only what you need and helps preserve texture better.
Pair it with a protein source such as eggs, cheese, chicken, tuna, or hummus, and add vegetables for more volume and fibre. That combination is usually more filling than bread on its own.
It can work well before exercise as an easy-to-digest carbohydrate source. After training, it is more useful when paired with protein rather than eaten alone.
Processed white-style sandwich breads are often less filling when eaten alone. Adding protein, fat, and high-fibre fillings can slow digestion and improve satiety.
Large sandwich bread is usually softer and milder in flavor, which makes it popular for classic sandwiches and toast. Wholegrain bread is often denser and may keep some people full for longer.
People with coeliac disease, wheat allergy, or other gluten-related disorders should avoid it because it contains gluten. Those trying to limit highly processed foods may also want to balance it with less processed grain choices.
No, processing level alone does not decide whether a food is unhealthy. What matters more is the overall diet, portion size, and what you eat with it.
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.