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Nutrition - Facts for Bread, white, commercially prepared (includes soft bread crumbs)
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Bread, white, commercially prepared (includes soft bread crumbs).
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Bread, white, commercially prepared (includes soft bread crumbs)

Calories 266 Calories from Fat 29
(11%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 511mg 0.51%
Potassium 100mg 0.10%
Total Carbohydrate 51g 51%
Protein 8g 8%


NutrientQuantityUnits
Alanine 0.26 g
Alcohol, ethyl 0.00 g
Arginine 0.28 g
Ash 2.03 g
Aspartic acid 0.36 g
Caffeine 0.00 mg
Calcium, Ca 151.00 mg
Carbohydrate, by difference 50.61 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 14.60 mg
Copper, Cu 0.25 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.16 g
Energy 266.00 kcal
Energy 1113.00 kJ
Fatty acids, total monounsaturated 0.68 g
Fatty acids, total polyunsaturated 1.35 g
Fatty acids, total saturated 0.72 g
Fiber, total dietary 2.40 g
Fluoride, F 48.90 mcg
Folate, DFE 171.00 mcg_DFE
Folate, food 25.00 mcg
Folate, total 111.00 mcg
Folic acid 86.00 mcg
Fructose 1.83 g
Galactose 0.00 g
Glucose (dextrose) 1.38 g
Glutamic acid 2.47 g
Glycine 0.27 g
Histidine 0.17 g
Iron, Fe 3.74 mg
Isoleucine 0.30 g
Lactose 0.00 g
Leucine 0.53 g
Lutein + zeaxanthin 44.00 mcg
Lycopene 0.00 mcg
Lysine 0.20 g
Magnesium, Mg 23.00 mg
Maltose 1.10 g
Manganese, Mn 0.48 mg
Methionine 0.14 g
Niacin 4.38 mg
Pantothenic acid 0.20 mg
Phenylalanine 0.37 g
Phosphorus, P 99.00 mg
Phytosterols 0.00 mg
Potassium, K 100.00 mg
Proline 0.82 g
Protein 7.64 g
Retinol 0.00 mcg
Riboflavin 0.33 mg
Selenium, Se 17.30 mcg
Serine 0.37 g
Sodium, Na 511.00 mg
Starch 40.61 g
Sucrose 0.00 g
Sugars, total 4.31 g
Theobromine 0.00 mg
Thiamin 0.46 mg
Threonine 0.23 g
Total lipid (fat) 3.29 g
Tryptophan 0.09 g
Tyrosine 0.22 g
Valine 0.34 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 0.08 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) 0.22 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 3.10 mcg
Water 36.44 g
Zinc, Zn 0.74 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  3. C. Bolton-Smith, R.J.G. Price, Steven T. Fenton, Dominic J. Harrington, M.J. Shearer. "Compilation of a provisional UK database for the phylloquinone (vitamin K) content of foods". 2000 British Journal of Nutrition 83 Pg. 389 - 399
  4. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  5. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  6. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  7. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.
  8. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391
  9. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2b". 1999 Beltsville MD

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