SOFT WHEAT BREAD
* 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 MG | 0% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 3.4 MG | 21% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 213 MG | 16% | |
| Iron, Fe | 3.1 MG | 17% | |
| Sodium, Na | 489 MG | 21% |
Nutrition Highlights
- Very low in fat (2.1g per 100g).
- Good source of dietary fiber (4.3g per 100g).
- Good source of Sodium, Na (21% DV).
- Good source of Niacin (21% DV).
About SOFT WHEAT BREAD
SOFT WHEAT BREAD is a moderate-calorie food with 234 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.5g of protein, 46.8g of carbohydrates, and 2.1g of fat. It also contributes 4.3g of dietary fiber per serving. This food belongs to the Breads & Buns category.
Ingredients
ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, WHOLE WHEAT FLOUR, SUGAR, YEAST, WHEAT BRAN, WHEAT GLUTEN, SALT, SOYBEAN OIL, ENRICHMENT (CALCIUM SULFATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D3), CALCIUM PROPIONATE (PRESERVATIVE), DATEM, MONOGLYCERIDES, SOY LECITHIN, CITRIC ACID, POTASSIUM IODATE, MONOCALCIUM PHOSPHATE, CALCIUM PHOSPHATE, CORNSTARCH.
Dietary Information
SOFT WHEAT BREAD is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in SOFT WHEAT BREAD include Sodium, Na (21% DV) , and Niacin (21% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 234 calories per 100 grams, SOFT WHEAT BREAD gets 15% of its calories from protein, 80% from carbohydrates, and 8% from fat. This is moderately high, similar to many cooked grains and dairy products.
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