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Traditional wheat bread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
266
KCAL / 100G
Carbs
51.5g
· 76%
Protein
8.9g
· 13%
Fat
3.2g
· 11%
Fiber
2.6g
Vitamins
B1
0.38mg · 32% DV
B3
3.8mg · 24% DV
Folate
95µg · 24% DV
B2
0.25mg · 19% DV
Minerals
Selenium
24µg · 44% DV
Manganese
1mg · 43% DV
Sodium
490mg · 21% DV
Iron
3mg · 17% 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.55g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 26:1
Above the ideal 4:1 (26:1).
Bread made from more refined flour tends to lose moisture and firm up faster. Keep it sealed at room temperature for short-term use, or freeze sliced portions for longer storage.
Yes, freezing it in slices is a practical way to preserve freshness. You can thaw it at room temperature or reheat it straight from frozen in a toaster or pan.
Toasting mainly reduces moisture and changes texture, while the basic carbohydrate and protein content stays broadly similar. Burning it heavily is best avoided because it can create undesirable compounds.
On its own, it mostly provides energy, so it is better paired with protein and healthy fats for a more balanced meal. Good options include eggs, cheese, hummus, or vegetables with olive oil.
Yes, it can work well as an easy-to-digest carbohydrate source 1 to 3 hours before training. Pairing it with lighter toppings is often more comfortable than choosing very fatty or heavy additions.
Eating it at night does not automatically cause weight gain; your overall intake and portion size matter more. Very large late-night portions may still feel heavy for some people.
It is usually lower in fibre and more refined in structure, so it may keep you full for a shorter time. Adding protein, vegetables, or legume-based spreads can improve satiety.
Adding protein and fibre makes the meal more balanced. It goes well with beans, lentil dishes, eggs, chicken, yogurt-based sides, and salads.
People with coeliac disease or other gluten-related disorders should avoid it because it contains gluten. Those managing blood sugar may also want to pay closer attention to portions and meal composition.
No, processed does not automatically mean it must be excluded. What matters most is how often you eat it, how much you eat, and what you eat with it.
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.