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Long shelf life, often contains additives
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
48g
· 78%
Protein
8g
· 13%
Fat
2.5g
· 9%
Fiber
2.7g
Vitamins
B1
0.15mg · 13% DV
B3
2.1mg · 13% DV
Folate
30µg · 8% DV
B2
0.08mg · 6% DV
Minerals
Sodium
480mg · 21% DV
Selenium
10µg · 18% DV
Iron
3mg · 17% DV
Calcium
110mg · 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
0.6g
MONOUNSATURATED
0.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Keep it sealed in its original bag in a cool, dry place. Refrigeration can make bread stale faster, so freezing is usually the better choice if you will not finish it within a few days.
Yes. Freeze slices separated or loosely stacked so you can take out only what you need; they can be thawed at room temperature or warmed straight in a toaster.
Commercial packaging, moisture control and, in some products, preservatives help delay mould and maintain softness. It can still spoil after opening, especially in warm or humid conditions.
Discard the whole loaf if you see mould, notice an off smell or find unusual dampness; cutting off the visible mould is not a safe solution. Do not eat bread with damaged packaging or clear signs of spoilage.
Pair it with protein-rich foods such as eggs, cheese, tuna, chicken or bean spread, and add vegetables for volume and texture. This makes a sandwich or toast more balanced than bread alone.
It can be a convenient pre-workout carbohydrate when eaten plain or with a light topping. After training, combine it with a protein food to create a more balanced recovery meal.
Eating bread at night does not automatically cause weight gain; overall intake and portion size matter more. Large portions and energy-dense fillings, sauces or processed meats can make a late snack much more substantial.
Wholegrain versions generally retain more of the grain and may be more satisfying, with a nuttier taste and firmer texture. Check that wholegrain flour appears early on the ingredient list, rather than relying on the colour of the loaf.
Permitted food additives are assessed for safety when used within regulated limits. If you prefer fewer additives, compare ingredient lists and choose a loaf with a shorter list and less added sugar or salt.
Standard wheat-based packaged bread contains gluten and is not suitable for people with coeliac disease or a wheat allergy. Choose bread specifically labelled gluten-free, as cross-contact can be important for those with coeliac disease.
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Nutrition data compiled from USDA FoodData Central and scientific sources.