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UNSEEDED ITALIAN BREAD

Breads & Buns Ahold Usa, Inc. Branded
232 Calories
8.9g Protein
48.2g Carbs
1.8g Fat
1.8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 232
% Daily Value*
Total Fat 1.8g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 518mg 23%
Total Carbohydrate 48.2g 18%
Dietary Fiber 1.8g 6%
Total Sugars 1.8g
Protein 8.9g 18%
Vitamin D 0mcg 0%
Calcium 18mg 1%
Iron 3.6mg 20%
Potassium 89mg 2%

* 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 8.9g 15%
Carbs 48.2g 82%
Fat 1.8g 3%

Minerals

Nutrient Amount % DV
Calcium, Ca 18 MG 1%
Iron, Fe 3.6 MG 20%
Potassium, K 89 MG 2%
Sodium, Na 518 MG 23%

Nutrition Highlights

  • Very low in fat (1.8g per 100g).
  • Good source of Iron, Fe (20% DV).
  • Good source of Sodium, Na (23% DV).

About UNSEEDED ITALIAN BREAD

UNSEEDED ITALIAN BREAD is a moderate-calorie food with 232 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.9g of protein, 48.2g of carbohydrates, and 1.8g of fat. It also contributes 1.8g of dietary fiber per serving. This food belongs to the Breads & Buns category.

Ingredients

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYMES, FOLIC ACID), WATER, YEAST, SALT, SUGAR, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ENZYMES, L-CYSTEINE), RYE FLOUR.

Dietary Information

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

Notable micronutrients in UNSEEDED ITALIAN BREAD include Sodium, Na (23% DV) , and Iron, Fe (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 232 calories per 100 grams, UNSEEDED ITALIAN BREAD gets 15% of its calories from protein, 83% from carbohydrates, and 7% from fat. This is moderately high, similar to many cooked grains and dairy products.

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