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Whole wheat flour, high fiber, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Nimet whole wheat bread (35 g) has 81 calories. That works out to 230 calories per 100 g. It contains 14.4 g of carbs, 3 g of protein, 0.9 g of fat and 2.1 g of fiber. Its 0.4 mg of Manganese covers 17% 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
81
KCAL / 35G
Carbs
14.4g
· 5% DV
Protein
3g
· 6% DV
Fat
0.9g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 15% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 147 mg | 6% |
| Total carbohydrate | 14.4 g | 5% |
| Fiber | 2.1 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 | 81 kcal |
| 1 slice (thin) | 25 g | 58 kcal |
| 1 serving (small) | 35 g | 81 kcal |
| 1 slice (thick) | 45 g | 104 kcal |
| 2 slice (medium) | 70 g | 161 kcal |
| 1 serving (large) | 70 g | 161 kcal |
| 100 g | 100 g | 230 kcal |
| ½ piece (half) | 175 g | 403 kcal |
| 1 piece (whole) | 350 g | 805 kcal |
Calculated from 230 calories per 100 g.
Yes, Nimet whole wheat bread provides fiber from whole wheat flour and can be a more filling choice than white bread. Pair it with foods such as eggs, vegetables, or beans to make a balanced meal.
Nimet whole wheat bread can fit into a weight-loss diet, and its fiber may help you feel full. It does not cause weight loss on its own, and calorie-dense spreads or sandwich fillings can make a serving much more substantial.
Yes, people with diabetes can eat Nimet whole wheat bread, but its carbohydrates can raise blood glucose. Match the portion to the rest of the meal and follow your glucose response; a dietitian or clinician can help personalize advice.
Nimet whole wheat bread is made with whole wheat flour, which retains the grain’s bran and germ. White bread is usually made from refined flour, so it generally has less fiber and a lighter texture.
Yes, the product information identifies whole wheat flour, which is a whole-grain flour. Whole-grain flour contains the bran, germ, and endosperm; the exact proportions of ingredients in a particular loaf are a separate matter.
Keep Nimet whole wheat bread sealed in a cool, dry place to slow staling and mold. Once opened, use it promptly, and discard the entire loaf if you see mold rather than cutting away just the affected spot.
Yes, Nimet whole wheat bread freezes well. Freeze it sliced in an airtight bag so you can take out only what you need; individual slices can go straight into a toaster.
No, toasting Nimet whole wheat bread does not remove its fiber. It mainly dries and browns the surface; toppings such as butter, jam, or cheese change the nutrition of the finished slice.
The fiber in Nimet whole wheat bread can support bowel regularity by adding bulk to stool. Drink enough fluids, and increase fiber gradually, since a sudden increase can cause gas or bloating.
Eggs, avocado, nut butter, or savory fillings such as cheese and vegetables all pair well with Nimet whole wheat bread. Adding protein can make breakfast more satisfying than eating the bread with a sweet spread alone.
Vitamins
B3
1.22mg · 8% DV
B1
0.09mg · 8% DV
B5
0.14mg · 3% DV
Folate
10.5µg · 3% DV
Minerals
Manganese
0.39mg · 17% DV
Sodium
147mg · 6% DV
Magnesium
25mg · 6% DV
Copper
0.05mg · 6% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 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.
Made by Nimet with wheat flour that retains the bran, Nimet whole wheat bread comes as a sliced loaf with a brown crust and a slightly coarse, speckled crumb. Its flavour is gently nutty and more pronounced than that of white bread. It works well toasted or fresh at breakfast, alongside eggs or cheese, and makes a sturdy base for sandwiches with vegetables, hummus or other fillings. It is a fibre-forward bread with relatively little fat; a medium slice is about 35 g. Pair it with a protein-rich topping and fresh produce for a more filling, balanced meal.
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.
High
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
0.14g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.