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Bread for toasting, wholemeal vs Bread (average): nutrition comparison

Per 100 g: 271 kcal for Bread for toasting, wholemeal, versus 264 kcal for Bread (average), a difference of 7 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Bread for toasting, wholemeal

Bread and bread products100 g

Protein9.3 g 9.3 g

Fat4.9 g 4.9 g

Vitamin D0 µg 0 µg

Omega-30.2 g 0.2 g

Energy271 kcal 271 kcal

Protein+0.1 g

Fat+0.3 g

Vitamin D−0.1 µg

Omega-3+0.2 g

Energy+7 kcal

Bread (average)

Bread and bread products100 g

Protein9.2 g 9.2 g

Fat4.6 g 4.6 g

Vitamin D0.1 µg 0.1 µg

Omega-30.1 g 0.1 g

Energy264 kcal 264 kcal

Highest phosphorus content

Bread for toasting, wholemeal contains 110 mg more phosphorus per 100 g.

Highest magnesium content

Bread for toasting, wholemeal contains 51 mg more magnesium per 100 g.

Highest saturated fat content

Bread (average) contains 1.8 g more saturated fat per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Bread for toasting, wholemeal	Bread (average)
Macronutrients
Energy	271 kcal	264 kcal
Protein	9.3 g	9.2 g
Fat	4.9 g	4.6 g
of which saturated fat	0.5 g	2.3 g
of which polyunsaturated	2.3 g	0.7 g
of which omega-3	0.2 g	0.1 g
Carbohydrates	43.7 g	44.6 g
of which sugars	4.2 g	1.3 g
Dietary fibre	7.4 g	3.7 g
Water	35.3 g	38.7 g
Alcohol	0 g	0 g
Minerals
Calcium	21 mg	29 mg
Iron	3.4 mg	1.5 mg
Magnesium	87 mg	36 mg
Phosphorus	240 mg	130 mg
Potassium	270 mg	170 mg
Sodium	510 mg	620 mg
Zinc	2.3 mg	1.2 mg
Vitamins
Vitamin D	0 µg	0.1 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	32 µg	22 µg

Bread for toasting, wholemeal vs Bread (average): nutrition comparison

Bread for toasting, wholemeal

Bread (average)

Full comparison, nutrient by nutrient

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