naan (Indian bread) Bread

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naan (Indian bread) Bread Food Facts

Bread, naan (Indian bread), plain, commercially prepared, refrigerated food facts

USDA SR27 Database Food #28307 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 piece = 90 grams
of BREAD,NAAN (INDIAN BREAD),PLN,COMMLY PREP,REFR
3 data points used
Current Multiple = 1
28307
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
262 kcal
 
1096 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
45.39 g
 
5.09 g
 
8.66 g
 
2 g
 
29.34 g
 
1.52 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
0.71 mg
 
0.702 mg
 
0.459 mg
 
5.256 mg
 
0.401 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
76 mg
 
0.116 mg
 
2.93 mg
 
24 mg
 
0.463 mg
 
90 mg
 
25.1 mcg
 
113 mg
 
419 mg
 
0.73 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.2 g
 
38.48 g
 
0 g
 
0.59 g
 
0.77 g
 
0.23 g
 
1.62 g
 
0 g
 
Sugar
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.09 g
 
Fat Calories = 45.8 kcals = 17% of total
1.254 g
 
0.038 g
 
0.505 g
nmb/Ω6   0.16:1
3.245 g
Ω6/Ω3   6.43:1
Fats and sterols.
Footnotes:

This food, briefly described as BREAD,NAAN (INDIAN BREAD),PLN,COMMLY PREP,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 Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6 18:3 n-6 c,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 Lactose Maltose
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. 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. 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. Tocopherol, beta Tocopherol, gamma Tocopherol, delta Tocotrienol, alpha Tocotrienol, beta Tocotrienol, gamma Folate, food Fatty acids, total saturated