chapati or roti Bread

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chapati or roti Bread Food Facts

Bread, chapati or roti, plain, commercially prepared food facts

USDA SR27 Database Food #28306 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 piece = 68 grams
of BREAD,CHAPATI OR ROTI,PLN,COMMLY PREP
3 data points used
Current Multiple = 1
28306
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
202 kcal
 
847 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
31.52 g
 
5.07 g
 
7.65 g
 
3.3 g
 
22.44 g
 
1.32 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
0.6 mg
 
0.374 mg
 
0.136 mg
 
4.61 mg
 
0.394 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
63 mg
 
0.171 mg
 
2.05 mg
 
42 mg
 
0.851 mg
 
125 mg
 
36.5 mcg
 
181 mg
 
278 mg
 
1.07 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.85 g
 
25.67 g
 
0.2 g
 
0.17 g
 
0.37 g
 
0 g
 
1.12 g
 
0 g
 
Sugar
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.07 g
 
Fat Calories = 45.6 kcals = 23% of total
1.328 g
 
0.023 g
 
0.178 g
nmb/Ω6   0.13:1
1.375 g
Ω6/Ω3   7.72:1
Fats and sterols.
Footnotes:

This food, briefly described as BREAD,CHAPATI OR ROTI,PLN,COMMLY PREP, 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 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. 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. 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 B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. 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. Tocopherol, beta Tocopherol, gamma Tocotrienol, alpha Tocotrienol, beta Tocotrienol, gamma Tocotrienol, delta Fatty acids, total saturated