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RAISIN BROWN BREAD

Chili & Stew B&G Foods, Inc. Branded
232 Calories
5.4g Protein
51.8g Carbs
0.9g Fat
3.6g Fiber
Nutrition Facts
Serving Size 100 g
Calories 232
% Daily Value*
Total Fat 0.9g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 679mg 30%
Total Carbohydrate 51.8g 19%
Dietary Fiber 3.6g 13%
Total Sugars 28.6g
Protein 5.4g 11%
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 1.6mg 9%
Potassium 304mg 6%

* 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 5.4g 9%
Carbs 51.8g 89%
Fat 0.9g 2%

Vitamins

Nutrient Amount % DV
Vitamin D (D2 + D3) 0 UG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 71 MG 5%
Iron, Fe 1.6 MG 9%
Potassium, K 304 MG 6%
Sodium, Na 679 MG 30%

Nutrition Highlights

  • Very low in fat (0.9g per 100g).
  • Good source of dietary fiber (3.6g per 100g).
  • Good source of Sodium, Na (30% DV).

About RAISIN BROWN BREAD

RAISIN BROWN BREAD is a moderate-calorie food with 232 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 5.4g of protein, 51.8g of carbohydrates, and 0.9g of fat. It also contributes 3.6g of dietary fiber per serving. This food belongs to the Chili & Stew category.

Ingredients

WATER, WHOLE WHEAT FLOUR, MOLASSES, DEXTROSE, WHOLE GRAIN RYE FLOUR, RAISINS, WHEY*, DEGERMINATED YELLOW CORN MEAL, BAKING SODA, BUTTERMILK*, SALT, CORN OIL*, *ADDS A TRIVIAL AMOUNT OF FAT AND CHOLESTEROL

Dietary Information

RAISIN BROWN BREAD is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in RAISIN BROWN BREAD include Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 232 calories per 100 grams, RAISIN BROWN BREAD gets 9% of its calories from protein, 89% from carbohydrates, and 3% from fat. This is moderately high, similar to many cooked grains and dairy products.

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