Poppyseed sourdough bread

Bakery

Item Rating: 69/100

1 serving (60 grams) contains 150 calories, 4.8 grams of protein, 1.8 grams of fat, and 28.2 grams of carbohydrates.

Nutrition Information

1 cup (240g)

Calories		600
% Daily Value*
Total Fat		7.2 g	9%
	Saturated Fat	1.2 g	6%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		1200 mg	52%
Total Carbohydrates		112.8 g	41%
	Dietary Fiber	4.8 g	17%
	Sugars	2.4 g
protein		19.2 g	38%
Vitamin D		0 mcg	0%
Calcium		48 mg	3%
Iron		4.8 mg	26%
Potassium		192 mg	4%

* 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: 64 cal (10.9%)

Protein: 76 cal (13.0%)

Carbs: 451 cal (76.1%)

About Poppyseed sourdough bread

Poppyseed sourdough bread is a leavened bread made through a fermentation process using a sourdough starter, often enriched with poppy seeds for added texture and flavor. Originating from European cuisine, sourdough bread is celebrated for its tangy taste and chewy texture. Poppy seeds contribute a nutty flavor, while the sourdough fermentation enhances nutrient availability. One slice of this bread typically provides carbohydrates for energy, some protein, and a modest amount of fat mostly originating from the poppy seeds. It also contains vitamins such as B-vitamins and minerals like calcium, phosphorus, and magnesium. Its glycemic index may be lower than traditional bread due to the fermentation process, making it a popular choice for those seeking a healthier bread alternative.

Health Benefits

• Poppy seeds are a rich source of magnesium, which supports bone health and muscle function.
• Fermented sourdough bread contains lactic acid bacteria that can improve gut health and aid digestion.
• The fermentation process enhances mineral absorption, especially calcium and zinc, by reducing the phytic acid content in the flour used.

Dietary Considerations

Allergens: Contains gluten, poppy seeds

Suitable for: Vegetarian, low-sugar diets

Not suitable for: Gluten-free, nut-avoidant (if cross-reactive to poppy seeds)

Selection and Storage

Store in a cool, dry environment in an airtight container for up to 3-4 days or freeze for longer storage. Reheat lightly to refresh its texture before consuming.

Common Questions About Poppyseed sourdough bread Nutrition

Is poppyseed sourdough bread high in protein?

Poppyseed sourdough bread contains a moderate amount of protein at roughly 5–7 grams per slice (depending on the size and recipe). This protein comes from both the flour and the protein-rich poppyseeds, though it is not considered a high-protein food overall.

Can I eat poppyseed sourdough bread on a keto or low-carb diet?

Poppyseed sourdough bread is not suitable for a keto diet as it typically contains 15–20 grams of carbohydrates per slice. While slightly lower in carbs than some traditional breads, it is not low enough to fit a strict low-carb or keto lifestyle.

What are the health benefits and concerns of poppyseed sourdough bread?

Poppyseed sourdough bread can offer health benefits such as better digestibility due to the fermentation process, which may reduce gluten content and improve gut health. Poppyseeds add a small amount of calcium and iron. However, it is still a refined carbohydrate and should be consumed in moderation, especially if managing blood sugar levels.

What is the recommended portion size for poppyseed sourdough bread?

A typical serving size is one slice, which is usually around 60–80 grams and contains 120–180 calories on average. To balance your meal, pair it with a good source of protein and healthy fats, such as eggs or avocado.

How does poppyseed sourdough bread compare to regular sourdough bread?

Poppyseed sourdough bread is similar nutritionally to regular sourdough, but the addition of poppyseeds provides a slightly higher fiber and mineral content, such as calcium and magnesium. Flavor-wise, the nutty and earthy taste of the seeds makes it more distinct than plain sourdough.

Data Sources & Scientific References