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Soft, round, flower-shaped white bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
51.5g
· 77%
Protein
8.2g
· 12%
Fat
3.2g
· 11%
Fiber
2.4g
Vitamins
B1
0.18mg · 15% DV
Folate
60µg · 15% DV
B3
2.2mg · 14% DV
B2
0.08mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Sodium
480mg · 21% DV
Calcium
120mg · 12% 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
0.6g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Once cut, it can lose moisture rapidly. Keeping it in an airtight bag or container after it has fully cooled helps slow drying.
Yes. Freeze it in slices in an airtight package so you can thaw only what you need; do not refreeze bread after it has thawed.
A short time in the oven or toaster can restore a lightly crisp surface. Overheating can make it dry and hard.
Pair it with protein-rich foods such as eggs, cheese, yogurt-based spreads, or bean dips, plus vegetables like tomatoes and greens. This combination is generally more filling than bread on its own.
It can work well at breakfast when combined with protein and vegetables. Before exercise, choose simpler toppings and avoid very fatty additions if you are eating close to training and have a sensitive stomach.
No. Papatya describes the bread’s shape or style, while whether it is whole-wheat depends on the flour and the product label. Whole-grain breads typically have a more pronounced grain flavor and more fiber.
Check the package date as well as its smell and texture. Bread with visible mold, an unusual sour smell, or a sticky surface should be discarded.
Toasting does not meaningfully improve its nutritional value; it mainly changes texture and flavor. Avoid toasting it until very dark or burnt.
No. It contains gluten, so it is not suitable for people with coeliac disease or a wheat allergy. Cross-contact with gluten should also be considered.
Serving it with soup, salad, a vegetable omelet, or yogurt can make a meal more satisfying. Sweet spreads, chocolate spreads, and rich sauces can make the meal much more energy-dense.
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.