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Nutrition - Facts for Bread, whole-wheat, prepared from recipe
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Bread, whole-wheat, prepared from recipe.
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Bread, whole-wheat, prepared from recipe

Calories 278 Calories from Fat 47
(17%)
 [1]
% Total Quantity
Total Fat 5g 5%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 346mg 0.35%
Potassium 314mg 0.31%
Total Carbohydrate 51g 51%
Protein 8g 8%


NutrientQuantityUnits
Alanine 0.30 g
Alcohol, ethyl 0.00 g
Arginine 0.38 g
Ash 2.00 g
Aspartic acid 0.43 g
Caffeine 0.00 mg
Calcium, Ca 33.00 mg
Carbohydrate, by difference 51.40 g
Carotene, alpha 0.00 mcg
Carotene, beta 2.00 mcg
Cholesterol 0.00 mg
Choline, total 26.50 mg
Copper, Cu 0.25 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.19 g
Energy 278.00 kcal
Energy 1163.00 kJ
Fatty acids, total monounsaturated 1.16 g
Fatty acids, total polyunsaturated 2.94 g
Fatty acids, total saturated 0.80 g
Fiber, total dietary 6.00 g
Folate, DFE 78.00 mcg_DFE
Folate, food 47.00 mcg
Folate, total 65.00 mcg
Folic acid 18.00 mcg
Glutamic acid 2.62 g
Glycine 0.33 g
Histidine 0.19 g
Iron, Fe 3.10 mg
Isoleucine 0.31 g
Leucine 0.57 g
Lutein + zeaxanthin 89.00 mcg
Lycopene 0.00 mcg
Lysine 0.24 g
Magnesium, Mg 81.00 mg
Manganese, Mn 1.88 mg
Methionine 0.14 g
Niacin 3.98 mg
Pantothenic acid 0.47 mg
Phenylalanine 0.40 g
Phosphorus, P 187.00 mg
Potassium, K 314.00 mg
Proline 0.87 g
Protein 8.40 g
Retinol 0.00 mcg
Riboflavin 0.23 mg
Selenium, Se 38.60 mcg
Serine 0.40 g
Sodium, Na 346.00 mg
Sugars, total 3.84 g
Theobromine 0.00 mg
Thiamin 0.30 mg
Threonine 0.25 g
Total lipid (fat) 5.40 g
Tryptophan 0.12 g
Tyrosine 0.25 g
Valine 0.38 g
Vitamin A, IU 3.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.20 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) 0.76 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 9.40 mcg
Water 32.70 g
Zinc, Zn 1.50 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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