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Small, soft sandwich bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
48g
· 75%
Protein
8.5g
· 13%
Fat
3.5g
· 12%
Fiber
2.2g
Vitamins
B1
0.22mg · 18% DV
B3
2.1mg · 13% DV
B2
0.13mg · 10% DV
Folate
35µg · 9% DV
Minerals
Sodium
420mg · 18% DV
Selenium
10µg · 18% DV
Iron
2mg · 11% 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
1.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Keep it sealed at room temperature in its bag or in a bread box. Refrigeration usually makes bread go stale faster rather than keeping it fresh.
Yes, it freezes well. Separating it into portions before freezing makes it easier to thaw only what you need.
Its small size gives it more exposed surface area, so it can lose moisture faster than larger loaves. Leaving the package open speeds this up.
Toasting mainly changes texture and moisture, not the core nutrition in a major way. Over-toasting can make it drier and create a burnt flavor.
Pairing it with protein- and fiber-rich foods makes it more satisfying. Good options include eggs, cheese, chicken, tuna, hummus, and plenty of vegetables.
It can be a practical pre-workout carbohydrate option because it is easy to eat and digest for many people. Adding a little protein may help make the snack more balanced.
No, eating it at night does not automatically lead to weight gain. Overall intake, portion size, and what you eat with it matter more than the time on the clock.
Mini sandwich bread is usually softer and milder in flavor, which makes it convenient for quick sandwiches. Whole grain bread often provides more fiber and may keep you full for longer.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Since it is a processed grain product, it is also worth checking the ingredient list and portion size.
That texture usually comes from the way it is manufactured for softness and shelf life. Processed breads may use specific flour blends and functional ingredients to keep a light, uniform crumb.
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.