naan (Indian bread) Bread

Discussion

naan (Indian bread) Bread Food Facts

Bread, naan (Indian bread), whole wheat, refrigerated food facts

USDA SR27 Database Food #28287 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 piece = 106 grams
of BREAD,NAAN (INDIAN BREAD),WHL WHEAT,REFR
1 data points used
Current Multiple = 1
28287
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
303 kcal
 
1268 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
48.98 g
 
7.1 g
 
10.81 g
 
5.1 g
 
36.99 g
 
2.11 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
0.136 mg
 
0 mcg
 
0 mg
 
1.4 mg
 
0.187 mg
 
0.191 mg
 
17 mcg
 
10.7 mg
 
3.5 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
63 mg
 
0.167 mg
 
1.83 mg
 
72 mg
 
1.484 mg
 
199 mg
 
12.1 mcg
 
196 mg
 
495 mg
 
1.31 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.6 g
 
38.16 g
 
0 g
 
0.64 g
 
0.85 g
 
0.53 g
 
1.59 g
 
0 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.1 g
 
Fat Calories = 63.9 kcals = 21% of total
0.037 g
nmb/Ω6   0.03:1
1.295 g
Ω6/Ω3   35:1
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
2 mcg
 
2 mcg
 
Vitamin A - IU
6 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BREAD,NAAN (INDIAN BREAD),WHL WHEAT,REFR, 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 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
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 Lactose Maltose Magnesium, Mg, is a cofactor for enzyme systems. 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. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. 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. Retinol is present in a significant amount. Fatty acids, total saturated