Source: USDA FoodData Central · Commercially Prepared · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Thiamine (B1) | 0.49mg | 41% | |
| Folate | 100µg | 25% | |
| Niacin (B3) | 4.2mg | 26% | |
| Selenium | 19.0µg | 35% | |
| Manganese | 0.46mg | 20% | |
| Iron | 2.7mg | 15% | |
| Calcium | 151mg | 12% | |
| Phosphorus | 90mg | 7% | |
| Sodium | 491mg | 21% | |
| Magnesium | 27mg | 6% |
| Weight | Calories | Carbs | Protein | Fiber |
|---|
High GI 75. Net carbs: 47.9g/100g. Enriched with B vitamins and iron. Sodium typically 430-530mg/100g from added salt. Whole wheat bread is nutritionally superior in almost every way.
White bread GI ~75, similar to glucose (100), significantly higher than whole wheat (69), pasta (43-50), or even white rice (73). Fine particle size means starch is rapidly accessible, producing fast blood sugar peaks. This rapid glycemic response stimulates large insulin releases that can promote fat storage and quickly restore hunger.
White flour loses ~20 nutrients during milling. Enrichment restores thiamine, riboflavin, niacin, folate, and iron — but not fiber, vitamin E, magnesium, zinc, or phytochemicals. Enriched white bread is superior to unenriched but still significantly less nutritious than whole wheat. Folate enrichment has reduced neural tube defects in countries with mandatory enrichment programs.
~491mg sodium per 100g — 21% of daily limit. Two sandwich slices contribute ~275mg sodium before fillings. Choose low-sodium varieties or whole grain alternatives for hypertension management.
Despite nutritional limitations, white bread serves important roles in food access, affordability, palatability, and feeding challenges. Enriched B vitamins and iron make it a meaningful nutritional contribution for populations with limited food variety or food insecurity.
Nutrition values from USDA FoodData Central. Not medical advice.