United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  28337, Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
heading Nutrient Unit
Value per 100 g

slice 35g
Proximates Water g 42.99 15.05
Proximates Energy kcal 248 87
Proximates Protein g 4.31 1.51
Proximates Total lipid (fat) g 5.24 1.83
Proximates Carbohydrate, by difference g 45.78 16.02
Proximates Fiber, total dietary g 4.3 1.5
Proximates Sugars, total g 3.53 1.24
Minerals Calcium, Ca mg 138 48
Minerals Iron, Fe mg 2.63 0.92
Minerals Magnesium, Mg mg 12 4
Minerals Phosphorus, P mg 51 18
Minerals Potassium, K mg 75 26
Minerals Sodium, Na mg 447 156
Minerals Zinc, Zn mg 0.48 0.17
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.375 0.131
Vitamins Riboflavin mg 0.505 0.177
Vitamins Niacin mg 2.775 0.971
Vitamins Vitamin B-6 mg 0.073 0.026
Vitamins Folate, DFE µg 36 13
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.60 0.21
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.3 0.1
Lipids Fatty acids, total saturated g 0.977 0.342
Lipids Fatty acids, total monounsaturated g 2.009 0.703
Lipids Fatty acids, total polyunsaturated g 0.516 0.181
Lipids Fatty acids, total trans g 0.010 0.004
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0