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Traditional oven-baked bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 75%
Protein
9g
· 14%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B3
2.7mg · 17% DV
Folate
60µg · 15% DV
B1
0.12mg · 10% DV
B5
0.3mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
22µg · 40% DV
Iron
4mg · 22% DV
Sodium
491mg · 21% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Let it cool fully, then keep it in a paper bag or bread box in a cool, dry place. Sealing warm bread in plastic can trap moisture and encourage mould.
Yes. Freeze it sliced in an airtight bag so you can take out only what you need; slices can be toasted or warmed from frozen.
Stale bread works well for croutons, breadcrumbs, stuffing, bread pudding, or baked toast. A light sprinkle of water followed by a short time in a hot oven can restore some crispness.
Toasting mainly removes moisture and changes texture rather than substantially changing its basic nutrients. Avoid charring it heavily, as very dark toast is not desirable as an everyday habit.
Pair it with protein, fibre, or fats, such as eggs, cheese, beans, yoghurt, vegetables, or olive oil. This is usually more satisfying than eating bread alone.
Before exercise, bread can be a convenient carbohydrate-rich option when paired with a light topping that suits your digestion. After training, combine it with a protein food to make a more complete recovery meal.
No. Body-weight change depends on overall eating patterns and energy intake, not the clock alone. If you want bread in the evening, a moderate serving with a filling protein or vegetable topping can be a sensible choice.
Whole-grain bread generally retains more of the grain’s natural components and tends to have a heartier texture and flavour. White oven-baked bread is often softer, so adding fibre-rich foods to the meal can improve its balance.
Regular bread made from wheat contains gluten and is not suitable for people with coeliac disease. Those with a medically diagnosed wheat allergy or gluten-related condition should follow advice from their healthcare professional and check for cross-contact.
No. Bread can be made simply with flour, water, yeast or sourdough, and salt. Some commercial loaves include additional ingredients for softness, flavour, or shelf life, so the ingredient list is the clearest guide.
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Nutrition data compiled from USDA FoodData Central and scientific sources.