Ahold — WHEAT ITALIAN 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 | |
|---|---|---|---|
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 3.8 MG | 23% | |
| Folate, total | 75 UG | 19% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 94 MG | 7% | |
| Iron, Fe | 3.1 MG | 17% | |
| Potassium, K | 125 MG | 3% | |
| Sodium, Na | 625 MG | 27% |
Nutrition Highlights
- Good source of dietary fiber (3.1g per 100g).
- Good source of Sodium, Na (27% DV).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (23% DV).
About WHEAT ITALIAN BREAD
Ahold Wheat Italian Bread blends enriched wheat flour with a measure of whole wheat flour and a hint of molasses and spice, giving it a slightly more complex flavor than plain white Italian-style loaves. The crumb is soft and the crust light, suited for sandwiches or a side with pasta. It contains the usual roster of commercial bread conditioners and preservatives and provides a modest fiber contribution from the whole wheat component.
Ingredients
ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, WHOLE WHEAT FLOUR, YEAST, SOYBEAN OIL, CORN FLOUR, SALT, SUGAR, MOLASSES, WHEAT GLUTEN, CALCIUM PROPIONATE (PRESERVATIVE), DATEM, MONOGLYCERIDES, SPICE & COLORING, SOY LECITHIN, MONOCALCIUM PHOSPHATE, POTASSIUM IODATE.
Dietary Information
Notable micronutrients in WHEAT ITALIAN BREAD include Sodium, Na (27% DV) , Riboflavin (24% DV) , and Niacin (23% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 250 calories per 100 grams, WHEAT ITALIAN BREAD gets 15% of its calories from protein, 75% from carbohydrates, and 11% from fat. This is moderately high, similar to many cooked grains and dairy products.
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