United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  28339, Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
heading Nutrient Unit
Value per 100 g

slice 25g
Proximates Water g 32.36 8.09
Proximates Energy kcal 309 77
Proximates Protein g 7.25 1.81
Proximates Total lipid (fat) g 9.34 2.34
Proximates Carbohydrate, by difference g 49.09 12.27
Proximates Fiber, total dietary g 4.9 1.2
Proximates Sugars, total g 9.81 2.45
Minerals Calcium, Ca mg 60 15
Minerals Iron, Fe mg 0.76 0.19
Minerals Magnesium, Mg mg 31 8
Minerals Phosphorus, P mg 77 19
Minerals Potassium, K mg 123 31
Minerals Sodium, Na mg 510 128
Minerals Zinc, Zn mg 0.58 0.14
Vitamins Thiamin mg 0.180 0.045
Vitamins Riboflavin mg 0.320 0.080
Vitamins Niacin mg 1.410 0.352
Vitamins Vitamin B-6 mg 0.090 0.022
Lipids Fatty acids, total saturated g 0.266 0.066
Lipids Fatty acids, total monounsaturated g 5.438 1.360
Lipids Fatty acids, total polyunsaturated g 2.415 0.604
Lipids Fatty acids, total trans g 0.019 0.005