Bread, white, commercially prepared, low sodium, no salt
* 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 | 0.5 MG | 39% | |
| Riboflavin | 0.3 MG | 26% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 111 UG | 28% | |
| Choline, total | 14.6 MG | 3% | |
| Vitamin B-12 | 0.0 UG | 1% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 3.1 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 108 MG | 8% | |
| Iron, Fe | 3.0 MG | 17% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 94 MG | 8% | |
| Potassium, K | 119 MG | 3% | |
| Sodium, Na | 298 MG | 13% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.4 MG | 17% | |
| Selenium, Se | 22.6 UG | 41% |
Nutrition Highlights
- Good source of Selenium, Se (41% DV).
- Good source of Thiamin (39% DV).
- Good source of Riboflavin (26% DV).
- Good source of Niacin (25% DV).
- Good source of Folate, total (28% DV).
About Bread, white, commercially prepared, low sodium, no salt
This staple food is a type of baked product made from refined wheat flour, water, yeast, and other ingredients, but without added salt. It's characterized by its soft texture, light color, and mild flavor. The absence of salt makes it a suitable option for those monitoring their sodium intake, though it's worth noting that naturally occurring sodium is still present in small amounts.
Nutritionally, this food provides a good source of carbohydrates for energy, along with a moderate amount of protein. It contains very little fat and offers a small amount of dietary fiber. The refined flour used means it lacks the nutrients and fiber found in whole grain versions, but it remains a versatile energy source. The low sodium content can be beneficial for individuals with hypertension or those following a low-sodium diet, though the lack of salt may affect flavor and preservation.
In cooking and meal preparation, this food is incredibly versatile. It's commonly used for sandwiches, toast, and as an accompaniment to meals. It can also be transformed into breadcrumbs, used in bread pudding, or as a base for appetizers. Its neutral flavor makes it a good canvas for both sweet and savory toppings, from classic butter and jam to more elaborate sandwich fillings. While it lacks the nutritional density of whole grain alternatives, it remains a popular choice for its texture and adaptability in various culinary applications.
Dietary Information
Notable micronutrients in Bread, white, commercially prepared, low sodium, no salt include Selenium, Se (41% DV) , Thiamin (39% DV) , Folate, total (28% DV) , Riboflavin (26% DV) , and Niacin (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 267 calories per 100 grams, Bread, white, commercially prepared, low sodium, no salt gets 12% of its calories from protein, 74% from carbohydrates, and 12% from fat. This is moderately high, similar to many cooked grains and dairy products.
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