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Sourdough Wheat Bread Calories
Naturally fermented, fiber-rich, lower glycemic
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Sourdough Wheat Bread (35 g) has 81 calories. That works out to 230 calories per 100 g. It contains 15.9 g of carbs, 2.9 g of protein, 0.4 g of fat and 1.1 g of fiber. Its 4.6 µg of Selenium covers 8% of the Daily Value. Its glycemic index is 54 (medium), so it raises blood sugar at a moderate pace.
What is Sourdough Wheat Bread?
Sourdough Wheat Bread is made with wheat flour, water and a fermented starter. A longer fermentation gives the loaf its characteristic gentle tang, while the crust is often well browned and the crumb airy. Sourdough baking has deep roots in traditional breadmaking, though loaves vary from place to place.
It works well toasted at breakfast, in sandwiches, or served alongside soup, cheese and salads. The bread is mainly a source of carbohydrates, with some protein and fibre; it provides 3.2 g of fibre per 100 g. For a more filling meal, pair a slice with eggs, beans or vegetables, or choose a thinner slice when you want a lighter serving.
Sourdough Wheat Bread Nutrition Facts
Selected: 100 g
230
KCAL / 100G
Carbs
45.5g
· 17% DV
Protein
8.2g
· 16% DV
Fat
1.2g
· 2% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 15% · Fat 4%
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Sourdough Wheat Bread Vitamins & Minerals
Vitamins
B1
0.22mg · 18% DV
B3
2.6mg · 16% DV
Folate
28µg · 7% DV
B5
0.3mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Sodium
480mg · 21% DV
Iron
2mg · 11% DV
Potassium ⭐
110mg · 3% DV
How Nutritious Is Sourdough Wheat Bread?
Nutrient density
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.
Satiety score
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.
Sourdough Wheat Bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sourdough Wheat Bread
To burn the 230 calories in 100 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.
Is Sourdough Wheat Bread Processed?
NOVA 2
Minimally 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 Wheat Bread Contain Allergens?
Contains these allergens:
Which Diets Is Sourdough Wheat Bread Good For?
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
Sourdough Wheat Bread Fat Profile
SATURATED
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
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Frequently Asked Questions About Sourdough Wheat Bread
Is Sourdough Wheat Bread healthier than regular wheat bread?
Sourdough Wheat Bread is fermented with a starter, which gives it a distinctive tang and can make some of its starch digest more slowly than in conventional bread. It is not automatically healthier in every respect; the flour used and what you eat with it also matter.
Does Sourdough Wheat Bread raise blood sugar less than regular bread?
Sourdough Wheat Bread may cause a slower blood-glucose rise than some conventional breads because fermentation changes how starch is digested. It still contains substantial carbohydrate, and the effect varies by loaf and serving. If you have diabetes, discuss how to fit it into your meal plan with your clinician.
Why does Sourdough Wheat Bread taste sour?
Sourdough Wheat Bread tastes sour because bacteria in the starter produce acids as the dough ferments. A longer or warmer fermentation can make the tang more pronounced, while the starter and recipe shape the final flavor. A mild tang is characteristic, not a sign that the loaf has spoiled.
How should you store Sourdough Wheat Bread to keep it fresh?
Keep Sourdough Wheat Bread cut-side down in a bread box or wrapped in a clean cloth at room temperature. Refrigeration tends to make bread stale faster. In humid conditions, avoid sealing it in plastic for long periods, as trapped moisture can encourage mold.
Can you freeze Sourdough Wheat Bread?
Yes, Sourdough Wheat Bread freezes well. Slice the loaf first and seal the slices in a freezer-safe bag so you can thaw only what you need. Toast slices straight from frozen, or let them thaw and warm them briefly to refresh the crust.
Does Sourdough Wheat Bread need commercial yeast?
Traditional Sourdough Wheat Bread rises with a live culture of wild yeast and bacteria, so commercial yeast is not essential. Some recipes add commercial yeast to speed up rising or make it more predictable. Check the method rather than assuming every loaf labeled sourdough is made identically.
Can you toast Sourdough Wheat Bread?
Yes, Sourdough Wheat Bread makes excellent toast. Its firm crumb holds toppings well, and toasting brings out the loaf’s nutty, tangy flavor while crisping the crust. Try it with eggs, avocado, or cheese for breakfast.
Why does Sourdough Wheat Bread have large, uneven holes?
The holes in Sourdough Wheat Bread form when fermentation produces gas that the dough retains. How the dough is mixed, proofed, and shaped affects their size; a rustic loaf often has an irregular crumb. Large holes are not, by themselves, evidence of a baking fault.
Does Sourdough Wheat Bread contain live probiotics?
Usually not after baking: oven heat destroys most of the live microorganisms in the starter. Fermentation still changes the bread’s flavor and structure, but Sourdough Wheat Bread should not be treated as a source of live probiotic cultures like yogurt.
Can you eat moldy Sourdough Wheat Bread if you cut off the mold?
No. Mold can spread beyond the visible spot through the soft, porous loaf, so cut away nothing and discard the entire Sourdough Wheat Bread loaf. Clean the bread box or container before storing another one.
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Nutrition data compiled from USDA FoodData Central and scientific sources.