cheese Bread

Discussion

cheese Bread Food Facts

Bread, cheese food facts

USDA SR27 Database Food #18972 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 slice = 48 grams
of BREAD,CHS
1 data points used
Current Multiple = 1
18972
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
196 kcal
 
820 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
21.52 g
 
10 g
 
5 g
 
1 g
 
10.14 g
 
1.34 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
0.023 mg
 
0.12 mcg
 
0 mg
 
0.72 mg
 
0.208 mg
 
0.145 mg
 
1.574 mg
 
0.168 mg
 
51 mcg
 
4.1 mg
 
17 mg
 
15.6 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
43 mg
 
0.041 mg
 
1.2 mg
 
8 mg
 
0.176 mg
 
58 mg
 
9.5 mcg
 
40 mg
 
360 mg
 
0.46 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Fat Calories = 90 kcals = 46% of total
0.527 g
nmb/Ω6   0.14:1
3.89 g
Ω6/Ω3   7.38:1
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
12 mcg
 
11 mcg
 
Vitamin A - IU
45 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BREAD,CHS, 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 18:2 undifferentiated 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. 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. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. 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. Betaine is present in a significant amount. Retinol is present in a significant amount. Folic acid Folate, DFE Fatty acids, total saturated Cholesterol