WHITE VARIETY BREAD, WHITE
* 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 | 1 MG | 83% | |
| Riboflavin | 0.4 MG | 27% | |
| Niacin | 3.5 MG | 22% | |
| Folate, total | 60 UG | 15% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 454 MG | 35% | |
| Iron, Fe | 3.5 MG | 20% | |
| Potassium, K | 70 MG | 1% | |
| Sodium, Na | 526 MG | 23% |
Nutrition Highlights
- Very low in calories (0 kcal per 100g), suitable for weight management.
- Very low in fat (1.8g per 100g).
- High in dietary fiber (7g per 100g), supporting digestive health.
- Good source of Calcium, Ca (35% DV).
- Good source of Iron, Fe (20% DV).
- Good source of Sodium, Na (23% DV).
About WHITE VARIETY BREAD, WHITE
WHITE VARIETY BREAD, WHITE is a very low-calorie food with 0 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.8g of protein, 54.4g of carbohydrates, and 1.8g of fat. It also contributes 7g of dietary fiber per serving. This food belongs to the Breads & Buns category.
Ingredients
ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BLEACHED OAT FIBER, SUGAR, YEAST, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: WHITE RYE FLOUR, CALCIUM SULFATE, SOYBEAN OIL, SALT, CALCIUM CARBONATE, SODIUM STEAROYL LACTYLATE, CALCIUM PROPIONATE (PRESERVATIVE), MONOGLYCERIDES, MONOCALCIUM PHOSPHATE, ENZYMES, ASCORBIC ACID AS A DOUGH CONDITIONER.
Dietary Information
WHITE VARIETY BREAD, WHITE is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in WHITE VARIETY BREAD, WHITE include Thiamin (83% DV) , Calcium, Ca (35% DV) , Riboflavin (27% DV) , Sodium, Na (23% DV) , and Niacin (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
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