Pepperidge Farm Swirl 100% Whole Wheat Cinnamon with Raisins Breakfast Bread, 16 Oz Loaf
* 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 | |
|---|---|---|---|
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0 MG | 0% | |
| Niacin | 3.0 MG | 19% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 61 MG | 5% | |
| Iron, Fe | 2.1 MG | 12% | |
| Potassium, K | 227 MG | 5% | |
| Sodium, Na | 364 MG | 16% |
Nutrition Highlights
- Good source of protein with 12.1g per 100g.
- High in dietary fiber (6.1g per 100g), supporting digestive health.
About Pepperidge Farm Swirl 100% Whole Wheat Cinnamon with Raisins Breakfast Bread, 16 Oz Loaf
Pepperidge Farm Swirl 100% Whole Wheat Cinnamon with Raisins Breakfast Bread, 16 Oz Loaf is a calorie-dense food with 273 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 12.1g of protein, 48.5g of carbohydrates, and 4.6g of fat. It also contributes 6.1g of dietary fiber per serving. This food belongs to the Bread category.
Ingredients
MADE FROM: WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, RAISINS, YEAST, VEGETABLE OILS (SOYBEAN AND/OR CANOLA), CONTAINS 2% OR LESS OF: CINNAMON, WHEAT FLOUR, OAT FIBER, SALT, DEXTROSE, MONOGLYCERIDES, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, WHEAT STARCH, SUCRALOSE, SOY LECITHIN, NONFAT MILK. CONTAINS: WHEAT, MILK, SOY.
Dietary Information
Pepperidge Farm Swirl 100% Whole Wheat Cinnamon with Raisins Breakfast Bread, 16 Oz Loaf is considered high-fiber, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 273 calories per 100 grams, Pepperidge Farm Swirl 100% Whole Wheat Cinnamon with Raisins Breakfast Bread, 16 Oz Loaf gets 18% of its calories from protein, 71% from carbohydrates, and 15% from fat. This is moderately high, similar to many cooked grains and dairy products.
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