Whole weat bread

Grain

Item Rating: 74/100

1 serving (43 grams) contains 110 calories, 5.0 grams of protein, 1.5 grams of fat, and 20.0 grams of carbohydrates.

Nutrition Information

1 cup (237.6g)

Calories		607.7
% Daily Value*
Total Fat		8.3 g	10%
	Saturated Fat	1.7 g	8%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		939.2 mg	40%
Total Carbohydrates		110.5 g	40%
	Dietary Fiber	11.0 g	39%
	Sugars	16.6 g
protein		27.6 g	55%
Vitamin D		0 mcg	0%
Calcium		221.0 mg	17%
Iron		6.6 mg	36%
Potassium		442.0 mg	9%

* 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

Source of Calories

Fat: 74 cal (11.9%)

Protein: 110 cal (17.6%)

Carbs: 442 cal (70.5%)

About Whole weat bread

Whole wheat bread is a staple food made using flour milled from the entire wheat kernel, including the bran, germ, and endosperm. Originating from ancient civilizations, bread has been a central part of many global cuisines, especially in European, Middle Eastern, and Western diets. Whole wheat bread typically contains more fiber, vitamins, and minerals compared to refined white bread. A slice (around 28g) of whole wheat bread provides approximately 80 calories, 4g of protein, 14g of carbohydrates, 0.5g of fat, and 2g of dietary fiber. It is also a source of iron, magnesium, selenium, and B vitamins like niacin and folate, making it a healthier alternative to white bread for individuals seeking nutritious food options.

Health Benefits

• Supports digestive health due to its high fiber content (around 2g per slice), which aids in regular bowel movements and promotes gut health.
• Aids in energy production thanks to B vitamins, particularly niacin and folate, which play key roles in metabolizing carbohydrates and maintaining cellular health.
• Promotes heart health as whole grains like whole wheat bread are linked to reduced cholesterol levels and decreased risk of heart disease, partly due to its fiber and magnesium content.

Dietary Considerations

Allergens: Contains wheat, gluten

Suitable for: Vegetarian, low-fat diet

Not suitable for: Gluten-free diet, wheat allergy

Selection and Storage

Store whole wheat bread in a cool, dry place or freeze it to maintain freshness longer. Seal in an airtight bag to prevent staleness and mold growth.

Common Questions About Whole weat bread Nutrition

Is whole wheat bread high in protein?

Whole wheat bread contains a moderate amount of protein, with about 4-5 grams of protein per slice (28-30 grams). While it is not considered a high-protein food, it can contribute to your daily protein intake, especially when paired with protein-rich toppings or meals.

Can I eat whole wheat bread on a keto diet?

Whole wheat bread is not suitable for a keto diet, as it is relatively high in carbohydrates. A typical slice contains around 12-20 grams of carbs, depending on the brand and recipe, which exceeds the daily carb allowance of most keto plans.

What are the health benefits or concerns of eating whole wheat bread?

Whole wheat bread is high in dietary fiber, providing about 2-3 grams per slice, which supports digestion and heart health. It also contains B vitamins, iron, and magnesium. However, it may be unsuitable for individuals with gluten intolerance or celiac disease and should be consumed in moderation to avoid excessive calorie intake.

What is the recommended serving size for whole wheat bread?

The standard serving size for whole wheat bread is one slice, which typically contains 70-110 calories, depending on the brand. For a balanced meal, pair it with protein, healthy fats, and vegetables to make it more nutrient-dense.

How does whole wheat bread compare to white bread nutritionally?

Whole wheat bread is nutritionally superior to white bread, as it retains the bran and germ of the wheat kernel, providing more fiber, vitamins, and minerals. White bread, on the other hand, is made from refined flour and lacks many of these nutrients, making it less filling and less beneficial for health.

Data Sources & Scientific References