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Whole-wheat baked loaf with a texture between bread and cake, offering moderate fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
305
KCAL / 100G
Carbs
52.4g
· 67%
Protein
8.2g
· 11%
Fat
7.6g
· 22%
Fiber
5.8g
Vitamins
B1
0.32mg · 27% DV
B3
4.1mg · 26% DV
Biotin
4µg · 13% DV
B2
0.14mg · 11% DV
Minerals
Selenium
24µg · 44% DV
Manganese
1mg · 43% DV
Phosphorus
210mg · 30% DV
Magnesium
78mg · 19% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
2.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
Whole wheat cake bread provides 305 calories per 100 g. The same serving contains 8.2 g of protein, 52.4 g of carbohydrates, and 7.6 g of fat.
Whole wheat cake bread has a glycemic index of 58. It contains 5.8 g of fiber per 100 g, but it contains gluten and eggs and is not suitable for people allergic to these ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.