Ancient grain sourdough bread

Grain

Item Rating: 73/100

1 serving (57 grams) contains 160 calories, 5.0 grams of protein, 2.0 grams of fat, and 30.0 grams of carbohydrates.

Nutrition Information

1 cup (237.5g)

Calories		666.7
% Daily Value*
Total Fat		8.3 g	10%
	Saturated Fat	1.2 g	6%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		1250 mg	54%
Total Carbohydrates		125.0 g	45%
	Dietary Fiber	12.5 g	44%
	Sugars	4.2 g
protein		20.8 g	41%
Vitamin D		0 mcg	0%
Calcium		83.3 mg	6%
Iron		6.3 mg	35%
Potassium		333.3 mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 74 cal (11.4%)

Protein: 83 cal (12.6%)

Carbs: 500 cal (76.0%)

About Ancient grain sourdough bread

Ancient grain sourdough bread is a type of bread made using whole grains such as spelt, einkorn, farro, or emmer, combined with a naturally fermented sourdough starter. Originating from traditional bread-making practices in various ancient civilizations, this bread is favored across cuisines for its rich flavor, digestibility, and nutritional value. Unlike conventional white bread, sourdough made with ancient grains is high in dietary fiber, B vitamins, and essential minerals like magnesium, zinc, and selenium. It typically has a lower glycemic index due to the fermentation process, making it a more stable energy source. Ancient grains are also minimally processed, retaining their bran, germ, and endosperm, which contribute to a more nutrient-dense profile than refined grains.

Health Benefits

• Rich in dietary fiber, promoting healthy digestion and gut health.
• Fermentation enhances bioavailability of minerals like magnesium and zinc, supporting energy production and immune function.
• Contains B vitamins such as niacin and thiamine, essential for energy metabolism and nervous system health.

Dietary Considerations

Allergens: Contains wheat, gluten

Suitable for: Vegetarian, low-glycemic diets

Not suitable for: Gluten-free, wheat-free, low-carb diets

Selection and Storage

Store in an airtight container or bread box at room temperature for up to three days. For longer storage, slice and freeze individual portions, then toast or thaw as needed.

Common Questions About Ancient grain sourdough bread Nutrition

Is Ancient Grain Sourdough Bread high in protein?

Ancient Grain Sourdough Bread provides a moderate amount of protein, typically around 4-6 grams per slice, depending on the brand and recipe. While it is not a high-protein food, it does contribute to your daily protein intake, particularly if it contains grains like spelt or quinoa.

Can I eat Ancient Grain Sourdough Bread on a keto or low-carb diet?

Ancient Grain Sourdough Bread is not typically suitable for keto or strict low-carb diets as it contains about 15-20 grams of carbohydrates per slice. However, it is lower in carbs than some conventional breads due to the fermentation process, which can make it a better option for moderate low-carb diets.

What are the health benefits of eating Ancient Grain Sourdough Bread?

Ancient Grain Sourdough Bread is rich in fiber, vitamins (like B vitamins), and minerals (such as magnesium and zinc) from whole grains. The sourdough fermentation process supports gut health by breaking down phytic acid, improving nutrient absorption, and promoting beneficial gut bacteria.

How much Ancient Grain Sourdough Bread should I eat in a serving?

A typical serving size is one to two slices of Ancient Grain Sourdough Bread, which provides roughly 100-150 calories. It's best to pair it with protein and healthy fats, like avocado or nut butter, to create a balanced meal and stabilize blood sugar levels.

How does Ancient Grain Sourdough Bread compare to regular whole wheat bread?

Compared to regular whole wheat bread, Ancient Grain Sourdough Bread tends to be easier to digest due to the natural fermentation process. It also often contains a broader range of nutrients from diverse grains like spelt, einkorn, or millet, whereas whole wheat bread primarily relies on modern wheat.

Data Sources & Scientific References