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White bread, very small slice
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
49g
· 76%
Protein
8.5g
· 13%
Fat
3.2g
· 11%
Fiber
2.7g
Vitamins
B1
0.25mg · 21% DV
Folate
70µg · 18% DV
B3
2.7mg · 17% DV
B2
0.15mg · 12% DV
Minerals
Selenium
18µg · 33% DV
Sodium
490mg · 21% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% 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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.6g
POLYUNSATURATED
1g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
White bread is lower in fibre than wholegrain alternatives and is usually digested faster. On its own, it may not keep you full for long, so pairing it with protein or fat can help.
Try combining it with eggs, cheese, yogurt, nut butter, or another protein-rich topping. Adding vegetables such as tomato, cucumber, or leafy greens can also make the meal more satisfying.
It can be, especially when you want an easy-to-digest carbohydrate shortly before training. A small serving may work well for people who do not want a heavy meal.
Yes, especially if you pair it with a protein source as part of recovery. It works better in a balanced snack or meal than on its own.
Toasting mainly changes moisture and texture rather than completely changing the basic macronutrients. Avoid burning it heavily, since charred areas are best kept to a minimum.
For short-term storage, keep it sealed in a cool, dry place. For longer storage, freezing sliced bread is usually the most practical way to preserve freshness and reduce waste.
Usually no, because refrigeration can make bread go stale faster. Room temperature is better for a few days, while the freezer is better for longer storage.
Wholegrain bread is usually higher in fibre, which can support fullness and digestion. White bread is often softer and milder in taste, which some people prefer for certain meals.
Not entirely; it still provides energy, some protein, and often small amounts of vitamins and minerals. But because it is a processed grain product, it is usually best not to rely on it as your only bread choice all the time.
Anyone with coeliac disease, wheat allergy, or gluten-related sensitivity should avoid it because it contains gluten. People who are sensitive to rapid blood sugar swings may also want to watch portion size and what they eat with it.
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.