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Sourdough bread with fruits and vegetables; rich in fiber, vitamins, minerals
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Sour fruit vegetable bread (40 g) has 84 calories. That works out to 210 calories per 100 g. It contains 16 g of carbs, 2.5 g of protein, 0.9 g of fat and 1.8 g of fiber. Its 0.1 mg of B1 covers 6% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 40 g
84
KCAL / 40G
Carbs
16g
· 6% DV
Protein
2.5g
· 5% DV
Fat
0.9g
· 1% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 12% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0 g | |
| Sodium | 136 mg | 6% |
| Total carbohydrate | 16 g | 6% |
| Fiber | 1.8 g | 6% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 84 kcal |
| 1 slice (thin) | 25 g | 53 kcal |
| 1 slice (thick) | 60 g | 126 kcal |
| 2 slice (medium) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (small) | 100 g | 210 kcal |
| 1 serving (medium) | 120 g | 252 kcal |
| 1 serving (large) | 180 g | 378 kcal |
| 1 piece (large) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Sour fruit vegetable bread is sourdough bread made with fruit and vegetables mixed into the dough. The exact ingredients vary by recipe, so its sweetness, texture, and moisture can differ from one loaf to another.
Sour fruit vegetable bread can taste both slightly tangy and mildly sweet or savory. Sourdough brings a tang, while the particular fruit and vegetables determine whether the loaf leans sweeter, earthier, or more savory.
Apples or pears can pair with vegetables such as carrots or zucchini in sour fruit vegetable bread. Recipes vary, and watery produce may need draining or squeezing so it does not make the dough too wet.
Serve sour fruit vegetable bread plain, toasted, or alongside breakfast foods such as eggs and cheese. Its varied flavors also work with a simple spread; try a slice first to see which toppings suit the particular loaf.
Yes, sour fruit vegetable bread can be used for sandwiches. Choose fillings that complement its fruit-and-vegetable flavor, such as cheese or roasted vegetables, and toast the slices lightly if the loaf feels moist or soft.
Keep sour fruit vegetable bread in a bread box or sealed bag at room temperature, with the cut side covered. Because fruit and vegetables can add moisture, discard the loaf if you see mold rather than cutting around it.
Yes, sour fruit vegetable bread freezes well when wrapped or sealed to limit freezer exposure. Freeze it in slices so you can take out only what you need, then thaw a slice or toast it straight from frozen.
Yes, sour fruit vegetable bread includes fruit and vegetables in addition to the sourdough base. Those additions can make the crumb moister and add sweetness or savory notes, while a plain sourdough loaf has no such mix-ins.
Sour fruit vegetable bread can be a nourishing choice because it combines sourdough with fruit and vegetables and provides fiber. It is still bread, so pair it with protein-rich foods or other ingredients to make a more filling meal.
People with diabetes can include sour fruit vegetable bread, but it contains carbohydrates and its fruit additions may affect the meal’s blood-sugar response. Consider the portion within your meal plan, and ask your healthcare professional for individualized advice.
Vitamins
B1
0.07mg · 6% DV
B3
0.48mg · 3% DV
Biotin
0.84µg · 3% DV
Folate
11.2µg · 3% DV
Minerals
Sodium
136mg · 6% DV
Manganese
0.13mg · 6% DV
Selenium
3µg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
48mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 1 slice (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sour fruit vegetable bread is a sourdough-style loaf made with fruit and vegetables worked into the dough. The exact ingredients vary by recipe, so its flavour may lean fruity, savoury or gently tart, while the additions can make the crumb more moist than a plain loaf.
It works well toasted at breakfast, with cheese or eggs, or served alongside soup and salads. Its fibre gives it a more substantial feel than plain white bread, though it is still mainly a carbohydrate food. For a lighter meal, try a modest slice with a protein-rich topping or use it to accompany a vegetable-based soup.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.17g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.