pan dulce Bread

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pan dulce Bread Food Facts

Bread, pan dulce, sweet yeast bread food facts

USDA SR27 Database Food #18955 category baked-goods Food Products Common Name: Latino food
Measurement
measure spectrum
Amount: apple1 slice (average weight of 1 slice) = 63 grams
of BREAD,PAN DULCE,SWT YEAST BREAD
9 data points used
Current Multiple = 1
18955
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
231 367
 
968 1537
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
35.52 56.38
 
7.3 11.58
 
5.93 9.42
 
1.4 2.3
 
13.57 21.54
 
0.68 1.08
 
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
0.036 0.057
 
0.07 0.11
 
0.8 1.2
 
0.18 0.29
 
0.238 0.377
 
0.145 0.23
 
2.182 3.463
 
0.372 0.59
 
68 108
 
18.3 29.1
 
1 1.6
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
54 86
 
0.076 0.121
 
1.81 2.87
 
15 24
 
0.29 0.46
 
59 94
 
16.5 26.2
 
65 103
 
144 228
 
0.53 0.84
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.88 12.5
 
23.81 37.8
 
2.43 3.86
 
2.26 3.58
 
2.55 4.05
 
0 0
 
0.64 1.01
 
0 0
 
Sugar
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.3 11.58
 
Fat Calories = 65.6 kcals = 28% of total
0.964 1.53
 
2.204 3.499
 
1.375 2.183
 
0.695 1.103
 
0.086 g
nmb/Ω6   0.05:1
1.673 g
Ω6/Ω3   19.45:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
3 mcg
 
3 5
 
Vitamin A - IU
14 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BREAD,PAN DULCE,SWT YEAST BREAD, 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 Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 20:3 n-3 Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 20:3 n-6 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 Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Thiamin aka Vitamin B-1 Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Retinol is present in a significant amount. Tocopherol, beta Tocopherol, gamma Tocopherol, delta Dihydrophylloquinone Folic acid Folate, DFE Fatty acids, total trans Fatty acids, total saturated Cholesterol