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Bread made from yellow wheat, rich in fiber and B vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
50.2g
· 77%
Protein
8.7g
· 13%
Fat
2.8g
· 10%
Fiber
4.2g
Vitamins
B1
0.32mg · 27% DV
B3
3.2mg · 20% DV
Folate
35µg · 9% DV
B2
0.11mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Sodium
420mg · 18% DV
Phosphorus
85mg · 12% 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
0.6g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
As bread cools, its starch gradually recrystallizes, which makes the crumb feel firmer and stale. Keeping it sealed at room temperature and slicing only what you need can help preserve its texture.
Yes. Freeze it pre-sliced in an airtight bag so you can take out only the slices you need. Individual slices can be thawed at room temperature or warmed directly in a toaster.
For short-term use, keep it in a cool, dry place in a bread box or loosely closed bag. Refrigeration tends to make bread firm up faster, so freezing is usually better for longer storage.
Toasting mainly removes moisture and changes the texture; its basic protein, carbohydrate, and fibre content do not change substantially. Avoid charring it heavily, as burnt areas are best minimized.
Yellow wheat bread is often made with more refined flour, while whole-wheat bread retains more of the grain's bran and germ. Whole-wheat bread therefore usually has a heartier texture and a more pronounced grain flavour.
Pair it with protein-rich foods such as eggs, cheese, yogurt, fish, or bean spreads, plus vegetables like tomatoes, cucumber, or leafy greens. Adding protein and produce makes a bread-based meal more filling.
Before exercise, it can work as an easy-to-digest carbohydrate source if the portion is comfortable for you. After exercise, combine it with a protein food such as eggs, yogurt, or cheese for a more complete recovery meal.
No. Weight change is influenced by overall eating patterns over time, not the clock alone. At night, the portion and calorie-dense toppings such as butter, processed meats, or sweet spreads often matter more than the bread itself.
No, most people tolerate it well, but people with coeliac disease or another medically diagnosed gluten-related condition should avoid it because it contains gluten. Some people with irritable bowel syndrome may also find that wheat bread worsens bloating.
No. In soft, porous foods such as bread, mould can spread below the surface where it cannot be seen. Discard the whole loaf if any mould is present.
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.