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Balanced whole grain bread, rich in fiber and vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
41g
· 71%
Protein
9.5g
· 16%
Fat
3.2g
· 13%
Fiber
7.5g
Vitamins
B1
0.35mg · 29% DV
B3
3.2mg · 20% DV
B6
0.2mg · 12% DV
B2
0.13mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Sodium
380mg · 17% DV
Phosphorus
120mg · 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Its fiber and protein can help slow hunger compared with softer refined breads. Fullness still depends on portion size and what you eat with it.
Pairing it with a protein source and some healthy fat usually makes the meal more satisfying. Good options include eggs, cheese, hummus, yogurt, nut butter, or avocado.
It can work at either time depending on the rest of the meal. Before training, it can provide steady carbohydrate; after training, it is more useful when combined with a protein-rich food.
Yes, bread freezes well, especially if you separate it into slices first. You can thaw it at room temperature or toast it straight from frozen.
Keep it sealed in a cool, dry place to reduce moisture loss and mold exposure. For longer storage, freezing is usually better than refrigeration, which can make bread stale faster.
Once the package is opened, sliced processed bread can lose moisture quickly. More air exposure usually means faster staling and a firmer texture.
Toasting mainly changes moisture and texture, not the basic carbohydrate, protein, and fiber content. Very dark or burnt toast is best avoided because overheating can create unwanted compounds.
It contains gluten, so it is not suitable for people with celiac disease or gluten-related disorders. Anyone with digestive sensitivity or a medically prescribed eating plan should also check the ingredient label carefully.
Not necessarily. Processed does not automatically mean unhealthy; the bigger picture is the ingredient list, portion size, and how the bread fits into your overall diet.
Most people compare it with standard white bread, but calories alone are not the best guide. Fiber, satiety, ingredient quality, texture, and how you plan to use it are often more practical factors.
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.