United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28380, PEPPERIDGE FARM, Whole Grain 15 Grain Bread
Food Group: Baked Products
Nitrogen to Protein Conversion Factor: 6.25  
Manufacturer Campbell Soup Co.
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
serving 43g
Proximates Water g 37.00 -- -- 15.91
Proximates Energy kcal 270 -- -- 116
Proximates Energy kJ 1130 -- -- 486
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 4.90 -- -- 2.11
Proximates Ash g 1.90 -- -- 0.82
Proximates Carbohydrate, by difference g 45.80 -- -- 19.69
Proximates Fiber, total dietary g 10.7 -- -- 4.6
Proximates Sugars, total g 6.50 -- -- 2.80
Minerals Calcium, Ca mg 83 -- -- 36
Minerals Iron, Fe mg 2.60 -- -- 1.12
Minerals Sodium, Na mg 262 -- -- 113
Vitamins Vitamin C, total ascorbic acid mg 0.9 -- -- 0.4
Vitamins Thiamin mg 0.200 -- -- 0.086
Vitamins Riboflavin mg 0.200 -- -- 0.086
Vitamins Niacin mg 4.200 -- -- 1.806
Vitamins Vitamin A, IU IU 100 -- -- 43
Lipids Fatty acids, total saturated g 0.900 -- -- 0.387
Lipids Fatty acids, total monounsaturated g 0.900 -- -- 0.387
Lipids Fatty acids, total polyunsaturated g 2.800 -- -- 1.204
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0