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Sourdough bread flavored with turmeric
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
47.5g
· 75%
Protein
8.5g
· 13%
Fat
3.1g
· 12%
Fiber
3.6g
Vitamins
B1
0.3mg · 25% DV
B3
3.4mg · 21% DV
Folate
58µg · 14% DV
B5
0.48mg · 10% DV
Minerals
Selenium
25µg · 45% DV
Manganese
1mg · 43% DV
Sodium
460mg · 20% DV
Iron
3mg · 17% 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
0.48g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
Turmeric sourdough bread contains 250 calories per 100g. Total calories depend on the portion you eat.
It provides 8.5g of protein per 100g. This can be useful if you compare bread options by protein content.
It has 47.5g of carbohydrates per 100g. If you track carbs, adjust the amount based on your serving size.
There are 3.6g of fiber per 100g. Fiber content may matter when planning meals for fullness.
It contains 3.1g of fat per 100g. Based on the listed nutrition facts, the fat content is relatively low.
Its glycemic index is 55. This is a useful number for people monitoring glycemic impact.
Yes, it is compatible with vegetarian and vegan diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, gluten is listed as an allergen. It is not suitable for people who need to avoid gluten.
Yes, it is classified as processed. This can matter if you choose foods based on processing level.
Per 100g, it has 8.5g protein and 3.6g fiber. How filling it feels can vary by person and portion size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.