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Basic carbohydrate source, contains fiber and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 76%
Protein
8.5g
· 13%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B3
3.6mg · 23% DV
B1
0.25mg · 21% DV
Folate
50µg · 13% DV
B2
0.12mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Sodium
490mg · 21% DV
Phosphorus
70mg · 10% 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
0.6g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Keep cut or unpackaged bread in a clean cloth or paper bag in a cool, dry place. Plastic can soften the crust, while freezing sliced bread is better for longer storage.
Yes. Freeze it in slices in a well-sealed bag or container, then reheat slices straight from frozen in a toaster or oven.
Stale bread works well for croutons, breadcrumbs, stuffing, or topping baked dishes. Discard it if it has mould, an off smell, or a sticky texture.
Warm it briefly in a hot oven or toaster rather than microwaving it. Dry heat restores the crust, whereas microwaving tends to make bread soft or chewy.
Pair it with protein-rich foods such as eggs, cheese, fish, yoghurt, or bean spreads, plus vegetables or salad. Adding these foods makes the meal more filling and nutritionally varied.
Wholegrain bread is often a better choice for increasing whole-grain and fibre intake because it retains more of the grain. If choosing open bread, adding vegetables and a protein source can help create a more balanced plate.
It can be a practical pre-workout carbohydrate choice, especially when you want something easy to eat. Avoid very large or high-fat bread-based meals close to exercise if they cause digestive discomfort.
No. Weight change is driven mainly by long-term overall energy intake, portion sizes, and activity rather than the clock alone. What is eaten with the bread also matters.
It may fit into an individual eating plan, but portion size and the rest of the meal are important. Pairing it with protein, vegetables, and unsaturated fats may help produce a steadier blood sugar response; personalised advice should come from a healthcare professional.
Bread made with wheat, barley, or rye contains gluten and is not suitable for people with coeliac disease. People with wheat allergy should also check ingredients and consider the risk of cross-contact.
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.