Bread Nutrition Facts

Description: Bread, whole wheat

Local Names:

Scientific Name:

Category: Cereals and Grain Products

Calories in Bread

The calories in 100 grams of Bread is 281.806 calories (kcal).

Quick Bread  Nutritional Value

Here is a quick overview of Bread nutrition information:

Detailed Bread  Nutrition Data

Here is the detailed data on Bread  nutrition info:

Bread Macronutrients data

Bread Minerals Data

Bread Vitamins Data

other Bread Micronutrients

Summary of Bread ,  Nutrition Info

Serving size of 100 grams of Bread , contains 281.806 calories, 8.324g of Protein, 4.014g of Fat, and 51.761g of Carbs.

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Badifu, S.O., C.E. Chima, Y.I. Ajayi and A.F. Ogori, Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.5. Influence of Mango Mesocarp flour supplement to Micronutrient; physical and organoleptic qualities of wheat-based bread. Nig. Food J., 23: 59-68., Ocheme O.B., Oloyede O.O. and Mahmud A.H., (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0) Production and Evaluation of bread using blends of wheat flour and fermented plantain flour. Nig. Food J., 28: 284-293., Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Ndife J., Obiegbunna J., Ajayi S. 2Owolabi A.O., Ndidi U.S., James B.D., Amune F.A. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Proximate, Antinutrient and Mineral Composition of Five Varieties(Improved and Local) of Cowpea, Vigna unguiculata, Commonly Consumed in Samaru Community, Zaria-Nigeria. Asian Jornal of Food Science and Technology 4(2): pp 70-72 Comparative Evaluation of the Nutritional and Sensory Quality of Major Commercial Whole-wheat Breads in Nigerian Market Advance Journal of Food Science and Technology 5(12): 1600-1605, https://fdc.nal.usda.gov/