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Soft, quick energy source, low fiber
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
B1
0.12mg · 10% DV
B3
1.5mg · 9% DV
Folate
35µg · 9% DV
B5
0.3mg · 6% DV
Minerals
Sodium
490mg · 21% DV
Selenium
8µg · 15% DV
Calcium
90mg · 9% DV
Zinc
1mg · 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
0.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
The starch in white bread gradually recrystallizes, which makes the crumb firmer and drier. Keeping it sealed at room temperature for short-term use or freezing it for longer storage helps preserve texture.
Usually no; refrigeration can make bread stale faster. For a few days, keep it in a cool, dry place, and for longer storage, freeze it instead.
Yes, it freezes well. Slicing it before freezing makes it easier to thaw only what you need or toast it straight from frozen.
Not necessarily; toasting mainly changes texture and flavor rather than turning it into a different food. Very dark or burnt toast is best avoided as a regular habit.
Because it provides easily digested carbohydrate, it can be useful either before training or soon after. Pairing it with a protein source such as eggs, yogurt, cheese, or lean meat makes it more balanced.
Adding protein, fat, or both usually improves satiety. Good pairings include eggs, cheese, Greek yogurt spreads, nut butter, or avocado.
White bread is made from more refined flour, so it is usually softer and milder in taste. Whole wheat bread often contains more fiber, which may support fullness and digestive regularity better.
Yes, eating it at night is not inherently a problem; your overall diet matters more than the clock. Heavy toppings or large portions late in the evening may be less comfortable for some people.
It can in some people, especially if eaten quickly, in large amounts, or with rich toppings. Anyone with celiac disease, gluten sensitivity, or a wheat intolerance should be particularly cautious.
It means the grain has been milled and refined into a softer, more uniform bread product. This improves texture and convenience, but compared with less refined grain foods, some of the original fiber-rich structure is reduced.
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Nutrition data compiled from USDA FoodData Central and scientific sources.