Bread, wheat, sprouted
* 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 | 0.2 MG | 19% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 2.3 MG | 15% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 14.9 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 1.9 MG | 11% | |
| Magnesium, Mg | 66 MG | 16% | |
| Phosphorus, P | 176 MG | 14% | |
| Potassium, K | 198 MG | 4% | |
| Sodium, Na | 474 MG | 21% | |
| Zinc, Zn | 1.3 MG | 11% | |
| Copper, Cu | 0.2 MG | 23% | |
| Selenium, Se | 30 UG | 55% |
Nutrition Highlights
- Good source of protein with 13.2g per 100g.
- Very low in fat (0g per 100g).
- High in dietary fiber (5.3g per 100g), supporting digestive health.
- Good source of Sodium, Na (21% DV).
- Good source of Copper, Cu (23% DV).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
About Bread, wheat, sprouted
This versatile grain-based staple is made from wheat that has been allowed to sprout before being ground into flour and baked. The sprouting process activates enzymes that break down some of the starches and proteins in the wheat, making the nutrients more bioavailable. As a result, it offers a good source of plant-based protein, with nearly 13 grams per 100-gram serving, and provides a moderate amount of dietary fiber to support digestive health. Its complex carbohydrate content delivers steady energy, while its low fat content keeps it light and easy to incorporate into various meals. Because the sprouting process reduces antinutrients like phytic acid, the body can absorb more minerals such as iron, zinc, and magnesium compared to bread made from unsprouted flour.
Commonly used as a base for sandwiches, toast, or croutons, it also works well in recipes where a slightly nutty, hearty flavor is desired. Its texture tends to be denser and moister than typical white or whole wheat bread, making it satisfying without being overly heavy. Health-conscious eaters often choose it for its nutrient density and digestibility, especially those looking to maximize the benefits of whole grains. It can be paired with both sweet and savory toppings, from nut butters and fruit spreads to hummus and fresh vegetables. Because of its balanced macronutrient profile, it fits well into a variety of eating patterns, including vegetarian, vegan, and whole-foods-based diets.
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