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Bread, white

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total11.6 %
   Fat, total13.9 %
   Carbohydrate, total74.4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1131kJ
Protein, total8g
   total-N1.4g
Fat, total4.3g
   saturated fatty acids0.9g
   monounsaturated fatty acids1g
   polyunsaturated fatty acids1g
Carbohydrate, total51.3g
   carbohydrate, available47.3g
   added sugar0g
   dietary fibre4g
Alcohol0g
Ash1.8g
Moisture33.9g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.5aTE
   alpha-tocopherol0.5mg
Vitamin K0μg
Vitamin B1, thiamin0.118mg
Vitamin B2, riboflavin0.067mg
Niacin equivalents1.4NE
   niacin1mg
   tryptophan1.4mg
Vitamin B60.053mg
Pantothenic Acid0.5mg
Biotin1.9μg
Folates50.3μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na465mg
Potassium, K128mg
Calcium, Ca37mg
Magnesium, Mg21.3mg
Phosphorus, P124mg
Iron, Fe1mg
Copper, Cu0.12mg
Zinc, Zn0.626mg
Iodine, I20.7μg
Manganese, Mn0.6mg
Chromium, Cr6.2μg
Selenium, Se2.65μg
Nickel, Ni6.23μg

Carbohydrates
Fructose0.2g
Glucose0.1g
Saccharose0.05g
All sugars, total0.35g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.1g
C 16:00.502g
C 18:00.301g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.1g
C 18:1, n-90.903g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.903g
C 18:3, n-30.1g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated0.903g
Sum monounsaturated1g
Sum polyunsaturated1g
Sum n-3 fatty acids0.1g
Sum n-6 fatty acids0.903g
Trans fatty acids0.39g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin350mg
Leucine600mg
Lysine200mg
Methionine130mg
Cystine150mg
Phenylalanine420mg
Tyrosine200mg
Threonine240mg
Tryptophan84mg
Valine410mg
Arginine320mg
Histidine180mg
Alanine270mg
Aspartic acid390mg
Glutamic acid2600mg
Glycine340mg
Proline920mg
Serine420mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0528