Pain aux noix

Bakery

Item Rating: 74/100

1 serving (60 grams) contains 150 calories, 4.8 grams of protein, 3.0 grams of fat, and 27.0 grams of carbohydrates.

Nutrition Information

1 cup (240g)

Calories		600
% Daily Value*
Total Fat		12 g	15%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		960 mg	41%
Total Carbohydrates		108 g	39%
	Dietary Fiber	9.6 g	34%
	Sugars	4.8 g
protein		19.2 g	38%
Vitamin D		0 mcg	0%
Calcium		72 mg	5%
Iron		4.8 mg	26%
Potassium		360 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: 108 cal (17.5%)

Protein: 76 cal (12.5%)

Carbs: 432 cal (70.0%)

About Pain aux noix

Pain Aux Noix, or walnut bread, is a traditional French artisanal bread known for its rich, nutty flavor and dense texture. This bread is typically made with a mix of wheat flour, walnuts, yeast, water, and salt, and is a staple in French cuisine, often enjoyed plain, with cheese, or as part of a meal. Nutritionally, it offers a good balance of carbohydrates for energy, healthy fats from walnuts, plant-based protein, and a notable amount of dietary fiber. It also provides essential micronutrients such as magnesium, phosphorus, and B vitamins from both the flour and walnuts, making it a wholesome choice for bread lovers.

Health Benefits

• Rich in omega-3 fatty acids from walnuts, which support heart health and reduce inflammation.
• Provides magnesium, important for muscle function, nerve transmission, and bone health.
• Contains dietary fiber, which aids digestion and promotes gut health.
• Includes B vitamins such as folate and niacin, which are essential for energy metabolism and brain function.
• Phosphorus content supports healthy bones and teeth.

Dietary Considerations

Allergens: Contains wheat, walnuts, gluten

Suitable for: Vegetarian diet, mediterranean diet

Not suitable for: Gluten-free diet, nut-free diet, low-carb diet

Selection and Storage

Store Pain Aux Noix in a cool, dry place for up to 2–3 days. For longer freshness, wrap it tightly and freeze for up to one month. Thaw at room temperature before serving.

Common Questions About Pain aux noix Nutrition

Is Pain Aux Noix high in protein?

Pain Aux Noix, or walnut bread, contains moderate protein levels, around 5-7 grams per slice, depending on the recipe and portion size. Most of the protein comes from the walnuts and flour used, making it a decent source for vegetarians but not as high in protein compared to dedicated protein-rich foods like meat or legumes.

Can I eat Pain Aux Noix on a keto diet?

Pain Aux Noix is generally not compatible with a strict keto diet because it is made with flour, typically wheat, which is high in carbohydrates. A standard slice contains 20-30 grams of carbs, making it unsuitable for keto, though low-carb or almond flour variations could work as alternatives.

What are the health benefits or concerns of eating Pain Aux Noix?

Pain Aux Noix offers health benefits due to the inclusion of walnuts, which provide healthy fats, omega-3 fatty acids, and antioxidants. However, the bread also contains refined carbohydrates depending on the flour type, which can contribute to blood sugar spikes. Moderation is key, especially for those with diabetes or watching their carb intake.

How many slices of Pain Aux Noix should I eat in a serving?

A typical serving size is one slice, which can range from 80-120 calories depending on the recipe. For a balanced snack, pair it with a source of protein or healthy fat, such as cheese or avocado, and avoid overindulging to keep carb intake in check.

How does Pain Aux Noix compare to regular bread?

Pain Aux Noix typically has a denser texture and richer flavor compared to standard white or whole wheat bread, thanks to the addition of walnuts. It also provides more omega-3 fatty acids and micronutrients like magnesium and copper, but it may have a similar calorie and carb profile to standard bread unless made with alternative flours.

Data Sources & Scientific References