United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  28338, Bread, gluten-free, white, made with tapioca starch and brown rice flour
heading Nutrient Unit
Value per 100 g

slice 28g
Proximates Water g 33.69 9.43
Proximates Energy kcal 298 83
Proximates Protein g 5.40 1.51
Proximates Total lipid (fat) g 8.02 2.25
Proximates Carbohydrate, by difference g 51.15 14.32
Proximates Fiber, total dietary g 5.5 1.5
Proximates Sugars, total g 11.30 3.16
Minerals Calcium, Ca mg 59 17
Minerals Iron, Fe mg 0.53 0.15
Minerals Magnesium, Mg mg 25 7
Minerals Phosphorus, P mg 70 20
Minerals Potassium, K mg 107 30
Minerals Sodium, Na mg 515 144
Minerals Zinc, Zn mg 0.51 0.14
Vitamins Thiamin mg 0.135 0.038
Vitamins Riboflavin mg 0.270 0.076
Vitamins Niacin mg 1.405 0.393
Vitamins Vitamin B-6 mg 0.095 0.027
Vitamins Vitamin E (alpha-tocopherol) mg 1.61 0.45
Lipids Fatty acids, total saturated g 0.629 0.176
Lipids Fatty acids, total monounsaturated g 4.721 1.322
Lipids Fatty acids, total polyunsaturated g 1.957 0.548
Lipids Fatty acids, total trans g 0.023 0.006