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Soft textured, typically white or milk bread. Common for breakfast and sandwiches.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 76%
Protein
8.2g
· 13%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B1
0.25mg · 21% DV
B3
2.5mg · 16% DV
B2
0.12mg · 9% DV
Folate
35µg · 9% DV
Minerals
Selenium
13µg · 24% DV
Sodium
490mg · 21% DV
Calcium
110mg · 11% DV
Phosphorus
70mg · 10% 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
0.6g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Soft bread stales as its starch structure changes over time, making the crumb firmer and drier. Refrigeration often speeds this up, so room-temperature storage is usually better for short-term use.
For a day or two, keep it sealed in a cool, dry place at room temperature. For longer storage, freezing is usually better than refrigerating because it preserves texture more effectively.
Yes, it freezes well, especially when sliced first and sealed tightly. You can thaw it at room temperature or toast it straight from frozen.
Toasting mainly removes moisture and changes texture rather than dramatically changing its protein, carbs, or fat. Very heavy browning, however, is best avoided because it can increase unwanted compounds.
Usually not if you want a filling, balanced meal, because it is mainly a carbohydrate source. Pairing it with protein and fiber-rich foods like eggs, yogurt, cheese, nut butter, or vegetables makes it more satisfying.
Often yes, because it is easy to eat and provides readily available carbohydrate before exercise. Many people tolerate it better when it is kept simple rather than loaded with heavy fats.
No single food causes weight gain just because of the time you eat it. What matters more is your overall intake, portion size, and eating pattern across the day.
Soft bread is typically more refined and lower in fiber, so it may not keep you full for as long. Adding protein, healthy fats, or high-fiber toppings can help slow hunger.
People with celiac disease, non-celiac gluten sensitivity, or medically confirmed wheat-related issues should avoid or limit it. In those cases, a certified gluten-free alternative is the safer choice.
Not necessarily; processed does not automatically mean harmful. The bigger issue is how often it appears in your diet and whether it crowds out less processed, more fiber-rich grain choices.
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.