wheat Bread

Discussion

wheat Bread Food Facts

Bread, wheat food facts

USDA SR27 Database Food #18064 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 oz = 28 grams
of BREAD,WHEAT
Current Multiple = 1
18064
Measurement Choices:
1 oz   1 slice

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
75 kcal
 
312 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
13.63 g
 
0.91 g
 
3 g
 
1.1 g
 
9.86 g
 
0.6 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.031 mg
 
0 mcg
 
0.1 mg
 
0.05 mg
 
0.116 mg
 
0.071 mg
 
24 mcg
 
5.2 mg
 
23.9 mg
 
1.4 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37 mg
 
0.045 mg
 
0.98 mg
 
13 mg
 
0.33 mg
 
42 mg
 
8.1 mcg
 
50 mg
 
142 mg
 
0.33 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.65 g
 
10.09 g
 
0 g
 
0.5 g
 
0.69 g
 
0 g
 
0.47 g
 
0 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.91 g
 
Fat Calories = 8.2 kcals = 11% of total
0.218 g
 
0.007 g
 
0.077 g
nmb/Ω6   0.1:1
0.7583 g
Ω6/Ω3   9.85:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
0 mcg
 
0 mcg
 
Vitamin A - IU
1 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BREAD,WHEAT, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 20:5 n-3 (EPA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Starch Maltose
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Betaine is present in a significant amount. Tocopherol, beta Tocopherol, gamma Tocopherol, delta Tocotrienol, alpha Folic acid Folate, food Folate, DFE Fatty acids, total saturated