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Nutrition - Facts for Bread, italian
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Bread, italian.
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per 100 grams
per common measure #1
per common measure #2



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Bread, italian


Calories 271 Calories from Fat 31
(11%)
[1]

% Total Quantity

Total Fat 4g 4%

Saturated Fat 1g 1%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 584mg 0.58%

Potassium 110mg 0.11%

Total Carbohydrate 50g 50%

Protein 9g 9%



NutrientQuantityUnits
Alanine 0.28 g
Alcohol, ethyl 0.00 g
Arginine 0.32 g
Ash 1.90 g
Aspartic acid 0.38 g
Caffeine 0.00 mg
Calcium, Ca 78.00 mg
Carbohydrate, by difference 50.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 14.80 mg
Copper, Cu 0.19 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.19 g
Energy 271.00 kcal
Energy 1134.00 kJ
Fatty acids, total monounsaturated 0.81 g
Fatty acids, total polyunsaturated 1.39 g
Fatty acids, total saturated 0.85 g
Fiber, total dietary 2.70 g
Folate, DFE 304.00 mcg_DFE
Folate, food 30.00 mcg
Folate, total 191.00 mcg
Folic acid 161.00 mcg
Glutamic acid 2.99 g
Glycine 0.31 g
Histidine 0.19 g
Iron, Fe 2.94 mg
Isoleucine 0.33 g
Leucine 0.61 g
Lutein + zeaxanthin 48.00 mcg
Lycopene 0.00 mcg
Lysine 0.20 g
Magnesium, Mg 27.00 mg
Manganese, Mn 0.46 mg
Methionine 0.16 g
Niacin 4.38 mg
Pantothenic acid 0.38 mg
Phenylalanine 0.43 g
Phosphorus, P 103.00 mg
Potassium, K 110.00 mg
Proline 1.00 g
Protein 8.80 g
Retinol 0.00 mcg
Riboflavin 0.29 mg
Selenium, Se 27.20 mcg
Serine 0.43 g
Sodium, Na 584.00 mg
Sugars, total 0.83 g
Theobromine 0.00 mg
Thiamin 0.47 mg
Threonine 0.24 g
Total lipid (fat) 3.50 g
Tryptophan 0.10 g
Tyrosine 0.25 g
Valine 0.38 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.29 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.20 mcg
Water 35.70 g
Zinc, Zn 0.86 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J.I. Rader, C. M. Weaver, G. Angyal. "Total folate in enriched cereal grain products in the United States following fortification". 2000 Food Chemistry 70 Pg. 275 - 289

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