Breads
Bread, seeded
Per 100 g of the edible portion · CoFID 2021
270kcal per 100 g
9.9 gProtein
7.4 gFat
43.8 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 270 kcal1,143 kJ | 14% |
| Protein | 9.9 g | 20% |
| Fat | 7.4 g | 11% |
| of which saturated | 1 g | 5% |
| Cholesterol | 0 mg | — |
| Carbohydrate | 43.8 g | 17% |
| of which sugars | 3.8 g | 4% |
| Starch | 40 g | — |
| Fibre | 6.2 g | — |
| Salt | 0.9 g | 15% |
| Water | 33 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Potassium | 226 mg | 11% |
| Calcium | 150 mg | 19% |
| Magnesium | 80 mg | 21% |
| Phosphorus | 180 mg | 26% |
| Iron | 2.3 mg | 16% |
| Zinc | 1.5 mg | 15% |
| Copper | 0.47 mg | 47% |
| Selenium | 13 µg | 24% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Vitamin D | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
Richest in
Nutrients where 100 g covers the largest share of the daily reference
- Copper0.47 mg · 47%
- Phosphorus180 mg · 26%
- Selenium13 µg · 24%
- Magnesium80 mg · 21%
- Protein9.9 g · 20%
Other foods in the group
More from “Breads”
- Bread, ciabatta271 kcal
- Bread, white, toasted267 kcal
- Bannocks, made with beremeal, homemade266 kcal
- Bread, brown, toasted266 kcal
- Bread, white, 'with added fibre', toasted266 kcal
- Bread, white, French stick263 kcal
- Bread, soda, made with white flour, homemade261 kcal
- Currant buns, retail280 kcal
- Bread rolls, brown, crusty255 kcal
- Bread, naan, retail285 kcal
- Bread, pitta, white255 kcal
- Bread, wholemeal, toasted255 kcal
Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.