United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  18075, Bread, whole-wheat, commercially prepared
heading Nutrient Unit
Value per 100 g

slice 32 g

oz 28.35 g
Proximates Water g 39.01 12.48 11.06
Proximates Energy kcal 252 81 71
Proximates Protein g 12.45 3.98 3.53
Proximates Total lipid (fat) g 3.50 1.12 0.99
Proximates Carbohydrate, by difference g 42.71 13.67 12.11
Proximates Fiber, total dietary g 6.0 1.9 1.7
Proximates Sugars, total g 4.34 1.39 1.23
Minerals Calcium, Ca mg 161 52 46
Minerals Iron, Fe mg 2.47 0.79 0.70
Minerals Magnesium, Mg mg 75 24 21
Minerals Phosphorus, P mg 212 68 60
Minerals Potassium, K mg 254 81 72
Minerals Sodium, Na mg 455 146 129
Minerals Zinc, Zn mg 1.77 0.57 0.50
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.394 0.126 0.112
Vitamins Riboflavin mg 0.167 0.053 0.047
Vitamins Niacin mg 4.438 1.420 1.258
Vitamins Vitamin B-6 mg 0.215 0.069 0.061
Vitamins Folate, DFE µg 42 13 12
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 3 1 1
Vitamins Vitamin E (alpha-tocopherol) mg 2.66 0.85 0.75
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 7.8 2.5 2.2
Lipids Fatty acids, total saturated g 0.722 0.231 0.205
Lipids Fatty acids, total monounsaturated g 0.620 0.198 0.176
Lipids Fatty acids, total polyunsaturated g 1.592 0.509 0.451
Lipids Fatty acids, total trans g 0.020 0.006 0.006
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0