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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
43g
· 61%
Protein
12g
· 17%
Fat
7g
· 22%
Fiber
8.5g
Vitamins
B1
0.32mg · 27% DV
B3
4.2mg · 26% DV
B6
0.28mg · 16% DV
B2
0.18mg · 14% DV
Minerals
Manganese
2mg · 87% DV
Selenium
38µg · 69% DV
Phosphorus
280mg · 40% DV
Magnesium
105mg · 25% 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
0.85g
MONOUNSATURATED
1.45g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
Whole wheat flour contains more of the grain’s natural components, while seeds add weight and texture. The result is usually a heartier crumb that takes more chewing.
Yes. Toasting brings out the nutty flavour of the grains and seeds and gives the crust more crunch. Avoid over-toasting, as it can become dry and bitter.
Eggs, cottage cheese, hummus, avocado, nut butter, and smoked fish are all good pairings. Adding vegetables or fruit can make the meal more balanced and satisfying.
Its whole-grain structure and seeds generally provide more texture and fibre than refined white bread. This can slow down eating and help the meal feel more satisfying.
Before exercise, it can provide a practical carbohydrate base when paired with a light topping. After training, combine it with a protein-rich food such as eggs, yogurt, or beans to support recovery.
No single food or eating time automatically causes weight gain. Overall intake and eating patterns matter more; a modest portion with a filling topping can fit into an evening meal or snack.
Not necessarily. Seeds can add flavour, texture, and unsaturated fats, but the full ingredient list still matters, especially for added sugar, salt, and highly refined ingredients.
Keep it sealed in a cool, dry place and use it within the freshness period stated on the package. Refrigeration can make bread stale faster, so freezing is usually the better option for longer storage.
Yes, and freezing it in individual slices makes it easy to take out only what you need. It can usually be toasted directly from frozen or thawed at room temperature.
People with coeliac disease or a medically diagnosed gluten-related condition should avoid it because it contains gluten. Anyone with an allergy to ingredients such as sesame or other seeds should also check the label carefully.
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Nutrition data compiled from USDA FoodData Central and scientific sources.