United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28383, PEPPERIDGE FARM, Whole Grain 100% Whole Wheat 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
Proximates Water g 36.90 -- --
Proximates Energy kcal 263 -- --
Proximates Energy kJ 1100 -- --
Proximates Protein g 0.01 -- --
Proximates Total lipid (fat) g 3.50 -- --
Proximates Ash g 1.90 -- --
Proximates Carbohydrate, by difference g 47.20 -- --
Proximates Fiber, total dietary g 9.3 -- --
Proximates Sugars, total g 7.40 -- --
Minerals Calcium, Ca mg 94 -- --
Minerals Iron, Fe mg 2.80 -- --
Minerals Sodium, Na mg 248 -- --
Vitamins Vitamin C, total ascorbic acid mg 0.9 -- --
Vitamins Thiamin mg 0.200 -- --
Vitamins Riboflavin mg 0.200 -- --
Vitamins Niacin mg 0.500 -- --
Vitamins Vitamin A, IU IU 100 -- --
Lipids Fatty acids, total saturated g 0.700 -- --
Lipids Fatty acids, total monounsaturated g 0.700 -- --
Lipids Fatty acids, total polyunsaturated g 1.900 -- --
Lipids Fatty acids, total trans g 0.000 -- --
Lipids Cholesterol mg 1 -- --