Perfection Bakeries, ARTISAN STYLE BREAD, ARTISAN STYLE
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 4.9 MG | 30% | |
| Folate, total | 113 UG | 28% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 98 MG | 8% | |
| Iron, Fe | 2.4 MG | 14% | |
| Potassium, K | 85 MG | 2% | |
| Sodium, Na | 439 MG | 19% |
Nutrition Highlights
- Good source of Niacin (30% DV).
- Good source of Folate, total (28% DV).
About ARTISAN STYLE BREAD, ARTISAN STYLE
Artisan style bread from Aunt Millie's built on enriched flour, sugar, yeast, wheat gluten, soybean oil and sea salt, preserved with calcium propionate and finished with wheat starch, calcium phosphate and ascorbic acid, sometimes topped with plain flour. A 41 gram slice has 268 calories, 7.32 grams protein, 3.66 grams fat, 46.34 grams carbs and 2.4 grams fiber.
Ingredients
ENRICHED FLOUR [UNBLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, SUGAR, YEAST, WHEAT GLUTEN, SOYBEAN OIL, SEA SALT, CALCIUM PROPIONATE (A PRESERVATIVE), VINEGAR, MONOGLYCERIDES, WHEAT STARCH, CALCIUM PHOSPHATE, ASCORBIC ACID, SESAME; MAY BE TOPPED WITH FLOUR.
Dietary Information
Notable micronutrients in ARTISAN STYLE BREAD, ARTISAN STYLE include Niacin (30% DV) , and Folate, total (28% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 268 calories per 100 grams, ARTISAN STYLE BREAD, ARTISAN STYLE gets 11% of its calories from protein, 69% from carbohydrates, and 12% from fat. This is moderately high, similar to many cooked grains and dairy products.
Compare Perfection Bakeries, ARTISAN STYLE BREAD, ARTISAN STYLE
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