General information around bread
| nutrient
content in 100g |
wholewheat
bread |
dark
bread |
half
white bread |
| water |
37.1 |
35.9 |
33.0 |
| carbohydrate |
44.0 |
50.6 |
54.3 |
| protein |
9.0 |
8.2 |
7.6 |
| fat |
1.5 |
1.2 |
1.0 |
| food
fiber |
6.2 |
2.7 |
1.9 |
| total
energy value |
943
kJ
(225 kcal) |
1028
kJ
(246 kcal) |
1074
kJ
(257 kcal) |
| |
|
|
|
| mineral
salt mg/100g |
|
|
|
| iron |
2.6 |
1.7 |
1.1 |
| sodium |
625 |
708 |
739 |
| potassium |
240 |
168 |
128 |
| calcium |
62.4 |
39.0 |
30.8 |
| magnesium |
68.1 |
40.9 |
25.8 |
| phosphorus |
196 |
147 |
108 |
| |
|
|
|
| vitamins
mg/100g |
|
|
|
| B1
(thyamin) |
0.222 |
0.202 |
0.099 |
| B2
(riboflavin) |
0.094 |
0.079 |
0.052 |
| Niacin |
1.970 |
1.346 |
0.875 |
White bread is an important energy contributor and easier to
digest. Above all it is also suitable at stomach illnesses and
convalescence.
Dark sorts are contributors of proteins and their vitamin and nutrient content is
higher. The consumers prefer them. Bread-consisting of approx. 40% water-has on average 1000 kJ (240 kcal) and contents
approx. 1 - 2% fat.
For further information the Swiss nourishing report is at your
disposal:
http://www.admin.ch/bag/dienste/medien/1998/d/98052604.htm
|
Bread
Info
