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Sourdough multigrain bread Calories
Source of fiber and whole grains
CALORIES
GI
POTASSIUM
FIBER
Sourdough multigrain bread Nutrition Facts
Selected: 100 g
250
KCAL / 100G
Carbs
45g
· 71%
Protein
10.5g
· 17%
Fat
3.5g
· 12%
Fiber
7.5g
Sourdough multigrain bread Vitamins & Minerals
Vitamins
B1
0.35mg · 29% DV
B3
4.5mg · 28% DV
Biotin
5µg · 17% DV
Folate
55µg · 14% DV
Minerals
Manganese
2mg · 87% DV
Selenium
25µg · 45% DV
Phosphorus
220mg · 31% DV
Magnesium
85mg · 20% DV
Sourdough multigrain bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sourdough multigrain bread Processed?
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.
Does Sourdough multigrain bread Contain Allergens?
Contains these allergens:
Which Diets Is Sourdough multigrain bread Good For?
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
Sourdough multigrain bread Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
Foods Similar to Sourdough multigrain bread
Sourdough multigrain bread — Frequently Asked Questions
Why does sourdough multigrain bread taste tangy?
Its tang comes from organic acids produced during the long natural fermentation. The grains and seeds can also add nutty, earthy flavors.
Is sourdough multigrain bread gluten-free?
No. Sourdough fermentation does not remove gluten completely, so this bread contains gluten and is not appropriate for people with coeliac disease or a medically diagnosed gluten-related disorder.
What is the best way to store sourdough multigrain bread?
Keep it at room temperature in a bread box or clean cloth bag, with the cut side facing down. For longer storage, slice it and freeze it rather than refrigerating it, which can speed up staling.
Can sourdough multigrain bread be frozen?
Yes. Freeze slices in an airtight bag or container, then toast them from frozen or warm them briefly in the oven for a fresher texture.
Why does this bread go stale even when it is covered?
Staling is mainly caused by changes in the bread's starch structure, not just loss of moisture. Gentle reheating can soften stale bread, but any bread with mould should be discarded.
What should I eat with sourdough multigrain bread for a balanced meal?
Pair it with a protein food such as eggs, Greek yogurt, beans, or cheese, plus vegetables or fruit. Avocado, olive oil, or nut butter can add satisfying unsaturated fats.
Is sourdough multigrain bread a good choice before a workout?
It can work well 1–3 hours before exercise when paired with a food that provides protein. Avoid very large portions or heavy high-fat toppings close to training if they tend to upset your stomach.
Is sourdough multigrain bread always healthier than white bread?
Multigrain sourdough often provides more fibre and a fuller flavor, which may help with fullness. Still, check the ingredient list: “multigrain” does not automatically mean that most of the flour is whole grain.
Does sourdough bread have no effect on blood sugar?
No. Fermentation and fibre may support a steadier response for some people, but sourdough bread still contains carbohydrate and can raise blood glucose. Portion size and the foods eaten with it matter.
Who should be careful with sourdough multigrain bread?
People with coeliac disease, wheat allergy, or a medically diagnosed gluten-related condition should avoid it. Those with irritable bowel syndrome may also need to consider their individual tolerance of wheat, seeds, and fermented foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.