Bread, wholemeal, average
11-981
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 217kcal
- Energy (kJ)
- 922kJ
- Protein
- 9.4g
- Fat
- 2.5g
- Saturated fatty acids
- 0.46g
- Monounsaturated fatty acids
- 0.59g
- Polyunsaturated fatty acids
- 0.82g
- Carbohydrate
- 42g
- Total sugars
- 2.8g
- Fibre (AOAC)
- 7g
Minerals
- Salt
- 1g
- Sodium
- 400mg
- Potassium
- 253mg
- Calcium
- 106mg
- Magnesium
- 66mg
- Phosphorus
- 202mg
- Iron
- 2.4mg
- Copper
- 0.23mg
- Zinc
- 1.6mg
- Chloride
- 660mg
- Manganese
- 1.75mg
- Selenium
- 7µg
- Iodine
- Significant
Vitamins
- Carotene
- 0µg
- Retinol equivalent
- 0µg
- Vitamin D
- 0µg
- Vitamin E
- 0.28mg
- Vitamin K1
- 2µg
- Thiamin
- 0.25mg
- Riboflavin
- 0.05mg
- Niacin
- 3.8mg
- Vitamin B6
- 0.11mg
- Vitamin B12
- 0µg
- Folate
- 40µg
- Vitamin C
- 0mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Description
21 samples, sliced and unsliced
References
LGC, Nutrient analysis of bread and morning goods, 1999; and industry data, 2013. Vitamin K1 value from Bolton-Smith et al, Br. J. Nutr. 83, 2000