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Soft, potato-based, fiber-rich bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
48g
· 78%
Protein
7g
· 11%
Fat
3g
· 11%
Fiber
3g
Vitamins
B1
0.15mg · 13% DV
B3
1.2mg · 8% DV
Biotin
2µg · 7% DV
B2
0.08mg · 6% DV
Minerals
Sodium
400mg · 17% DV
Selenium
6µg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
60mg · 9% 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
0.8g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Potato in the dough helps retain moisture and gives the crumb a softer texture. That is why potato bread often feels fluffier and stays tender a bit longer than standard bread.
Yes, it toasts well because the outside browns nicely while the inside stays soft. Slightly thicker slices usually hold up better than very thin ones.
Keep it at room temperature in a sealed bag, bread box, or airtight container for short-term storage. For longer keeping, freezing is usually the best option.
Yes, potato bread freezes well. Freezing it in slices makes it easier to thaw only what you need.
Because it is carb-focused, it can work well before training as an easy source of energy. After training, it is usually better paired with a protein-rich food rather than eaten on its own.
Yes, but the overall portion and what you eat with it matter more than the time itself. Pairing it with protein or fiber can make it more balanced and filling.
Pair it with protein, healthy fats, or fiber-rich foods to slow digestion and improve satiety. Good examples include eggs, cheese, yogurt-based spreads, tuna, or plenty of vegetables.
Potato bread is often softer and slightly richer in texture, while white bread is usually more neutral and airy. The better choice depends on taste, intended use, and what you plan to eat with it.
No, the presence of potato does not automatically make it a health food. It is still a processed bread product, so portion size and meal context still matter.
Anyone with celiac disease, wheat allergy, or gluten sensitivity should avoid or check it carefully because it contains gluten. People managing blood sugar may also want to combine it with protein, fat, or fiber instead of eating it alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.