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Whole wheat flour, fiber source, pan bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of UNTAD whole wheat pan bread (35 g) has 82 calories. That works out to 235 calories per 100 g. It contains 15.1 g of carbs, 3 g of protein, 0.9 g of fat and 2.3 g of fiber. Its 0.5 mg of Manganese covers 20% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
82
KCAL / 35G
Carbs
15.1g
· 5% DV
Protein
3g
· 6% DV
Fat
0.9g
· 1% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 15% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 82 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 133 mg | 6% |
| Total carbohydrate | 15.1 g | 5% |
| Fiber | 2.3 g | 8% |
| Protein | 3 g | 6% |
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) | 35 g | 82 kcal |
| 1 slice (thin) | 25 g | 59 kcal |
| 1 slice (thick) | 50 g | 118 kcal |
| 2 slice (medium) | 70 g | 165 kcal |
| 1 serving (medium) | 70 g | 165 kcal |
| 100 g | 100 g | 235 kcal |
| 1 piece (small) | 100 g | 235 kcal |
| 1 serving (large) | 140 g | 329 kcal |
| 1 piece (large) | 200 g | 470 kcal |
Calculated from 235 calories per 100 g.
Yes, UNTAD whole wheat pan bread can be eaten straight from the package. Warming it is optional: heat it briefly in a pan or toaster if you prefer a softer, warmer bread.
Heat UNTAD whole wheat pan bread briefly over low heat, turning it once. Covering the pan can help it stay soft; prolonged heating or high heat may make the bread dry or crisp.
UNTAD whole wheat pan bread is made with whole wheat flour, but the flour alone does not tell you its full ingredient list. Recipes can include other ingredients, so consult the package for the exact formulation.
Keep UNTAD whole wheat pan bread sealed in its original bag or an airtight container in a cool, dry place. Avoid leaving it exposed to air or storing it somewhere damp, as both can affect freshness.
Yes, UNTAD whole wheat pan bread can be frozen. Separate portions before freezing so you can take out only what you need, then thaw and warm the bread briefly before serving.
UNTAD whole wheat pan bread provides more fiber than bread made with refined white flour, which can support fullness and digestion. “Better” depends on what you need from a meal, but choosing whole grains is a useful everyday option.
Yes, UNTAD whole wheat pan bread works for sandwiches. Fill it with vegetables and a protein such as egg, hummus, or cheese; warming the bread briefly can make it easier to fold around the filling.
People with diabetes can include UNTAD whole wheat pan bread while accounting for its carbohydrates and their meal plan. Whole wheat flour does not make bread carbohydrate-free; a clinician or dietitian can help tailor portions to individual needs.
UNTAD whole wheat pan bread does not cause weight loss by itself. Its fiber may help a meal feel more filling, especially when you pair a sensible portion with vegetables and a protein-rich filling.
UNTAD whole wheat pan bread pairs well with soups, salads, eggs, and spreads such as hummus. For a more balanced meal, serve it with vegetables and a protein source rather than relying on bread alone.
Vitamins
B1
0.11mg · 9% DV
B3
1.43mg · 9% DV
B2
0.04mg · 3% DV
B5
0.14mg · 3% DV
Minerals
Manganese
0.45mg · 20% DV
Phosphorus
63mg · 9% DV
Copper
0.08mg · 9% DV
Selenium
4.55µg · 8% DV
Sodium
133mg · 6% DV
Potassium ⭐
77mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 82 calories in 1 slice (medium) (35 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.
UNTAD whole wheat pan bread is a Turkish-style bread made with whole wheat flour and cooked in a pan. It has a heartier, grainier taste than white bread and a pleasantly substantial texture. Serve it at breakfast with eggs, cheese or tomatoes, toast it for a quick sandwich, or use it to accompany soup and salads. Its mild flavour also works well with sweet toppings such as jam.
Whole wheat flour gives it a useful amount of fibre, with 6.5 g per 100 g, alongside carbohydrates for energy. For a lighter meal, pair a slice with fresh vegetables and a lean or plant-based topping rather than a rich spread.
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
✓ 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
0.18g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.