Bread, french or vienna (includes sourdough)
* 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.7 MG | 59% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 123 UG | 31% | |
| Choline, total | 8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 52 MG | 4% | |
| Iron, Fe | 3.9 MG | 22% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 105 MG | 8% | |
| Potassium, K | 117 MG | 2% | |
| Sodium, Na | 602 MG | 26% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.6 MG | 25% | |
| Selenium, Se | 28.6 UG | 52% |
Nutrition Highlights
- Good source of protein with 10.8g per 100g.
- Very low in fat (2.4g per 100g).
- Good source of Iron, Fe (22% DV).
- Good source of Sodium, Na (26% DV).
- Good source of Manganese, Mn (25% DV).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
About Bread, french or vienna (includes sourdough)
This popular baked good is a staple in many cuisines, known for its soft, airy texture and slightly crisp crust. It's made from a simple mixture of flour, water, yeast, and salt, though variations can include sourdough starters for a tangy flavor and chewier consistency. The fermentation process not only develops its distinctive taste but also contributes to its digestibility. While it's higher in carbohydrates than some other bread types, it also provides a moderate amount of protein and a small amount of dietary fiber, especially if made with whole grain flours.
Nutritionally, it serves as a quick source of energy due to its carbohydrate content, making it a practical choice for active individuals or as part of a balanced meal. However, those monitoring their carbohydrate or sodium intake may want to enjoy it in moderation. Its versatility in the kitchen is one of its greatest strengths—it can be sliced for sandwiches, torn into pieces for dipping in soups and stews, or toasted and topped with a variety of spreads. Sourdough versions, in particular, are valued for their potential probiotic benefits and slightly lower glycemic impact compared to regular white bread. Whether enjoyed fresh or slightly stale (perfect for French toast or croutons), this bread remains a beloved and adaptable food choice.
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