Bread, wheat
* 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 | 0.2 MG | 0% | |
| Thiamin | 0.4 MG | 34% | |
| Riboflavin | 0.3 MG | 19% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 85 UG | 21% | |
| Choline, total | 18.7 MG | 3% | |
| 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) | 4.9 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 125 MG | 10% | |
| Iron, Fe | 3.6 MG | 20% | |
| Magnesium, Mg | 41 MG | 10% | |
| Phosphorus, P | 129 MG | 10% | |
| Potassium, K | 141 MG | 3% | |
| Sodium, Na | 473 MG | 21% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 1.0 MG | 45% | |
| Selenium, Se | 28.8 UG | 52% |
Nutrition Highlights
- Good source of protein with 10.7g per 100g.
- Good source of dietary fiber (4g per 100g).
- Good source of Iron, Fe (20% DV).
- Good source of Sodium, Na (21% DV).
- Good source of Manganese, Mn (45% DV).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
About Bread, wheat
Bread is a staple food made from wheat flour, water, yeast, and salt, baked into a loaf or other shapes. It provides a good source of carbohydrates for energy, along with a moderate amount of protein and some fiber. The exact nutritional profile can vary based on the type of flour used and whether the bread is enriched or fortified. Whole wheat bread, for example, contains more fiber and micronutrients compared to white bread made from refined flour.
Nutritionally, bread is a valuable source of B vitamins like folate and thiamin, as well as minerals such as iron and selenium. However, it's important to be mindful of portion sizes, as bread can be calorie-dense. People with celiac disease or gluten sensitivity need to choose gluten-free varieties. Bread is extremely versatile in cooking and can be enjoyed in many ways - as toast, sandwiches, croutons, breadcrumbs, or as an accompaniment to meals. Whole grain breads provide more fiber, protein, and micronutrients compared to refined white breads.
Compare Bread, wheat
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