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INDIANLIFE, WHOLE WHEAT NAAN

Breads & Buns Indianlife Food Corporation Branded
260 Calories
9g Protein
45g Carbs
6g Fat
8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 260
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 360mg 16%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 29%
Total Sugars 1g
Protein 9g 18%
Vitamin D 0mcg 0%
Calcium 60mg 5%
Iron 2.7mg 15%
Potassium 0mg 0%

* 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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Protein 9g 15%
Carbs 45g 75%
Fat 6g 10%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 1.2 MG 1%

Minerals

Nutrient Amount % DV
Calcium, Ca 60 MG 5%
Iron, Fe 2.7 MG 15%
Sodium, Na 360 MG 16%

Nutrition Highlights

  • High in dietary fiber (8g per 100g), supporting digestive health.

About INDIANLIFE, WHOLE WHEAT NAAN

Indianlife Whole Wheat Naan by Indianlife Food Corporation is a baked flatbread made with a blend of enriched wheat flour and whole wheat flour, water, canola oil, salt, sugar, yeast, baking powder, and calcium propionate. Per 100g it provides 260 calories, 9g protein, 45g carbohydrates, 6g fat, and 8g fiber. The whole wheat flour contributes a notably high 8g fiber per 100g for a flatbread. It is suitable as an accompaniment to curries, used as a wrap, or served alongside dips and soups.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR , THIAMINE MONONITRATE,RIBOFLAVINE, NIACIN, FOLIC ACID,REDUCED IRON, ASCORBIC ACID, AMYIASE, BENZOYL PEROXIDE), WHOLE WHEAT FLOUR, WATER, CANOLA OIL, SALT, SUGAR, YEAST, BAKING POWDER AND CALCIUM PROPIONATE.

Dietary Information

INDIANLIFE, WHOLE WHEAT NAAN is considered high-fiber, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 260 calories per 100 grams, INDIANLIFE, WHOLE WHEAT NAAN gets 14% of its calories from protein, 69% from carbohydrates, and 21% from fat. This is moderately high, similar to many cooked grains and dairy products.

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