United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28384, PEPPERIDGE FARM, Farmhouse Sourdough 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 35.30 -- -- 15.18
Proximates Energy kcal 269 -- -- 116
Proximates Energy kJ 1125 -- -- 484
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 3.53 -- -- 1.52
Proximates Ash g 1.86 -- -- 0.80
Proximates Carbohydrate, by difference g 50.30 -- -- 21.63
Proximates Fiber, total dietary g 1.6 -- -- 0.7
Proximates Sugars, total g 4.70 -- -- 2.02
Minerals Calcium, Ca mg 51 -- -- 22
Minerals Iron, Fe mg 2.84 -- -- 1.22
Minerals Sodium, Na mg 491 -- -- 211
Vitamins Vitamin C, total ascorbic acid mg 1.0 -- -- 0.4
Vitamins Thiamin mg 0.300 -- -- 0.129
Vitamins Riboflavin mg 0.350 -- -- 0.150
Vitamins Niacin mg 3.840 -- -- 1.651
Vitamins Vitamin A, IU IU 99 -- -- 43
Lipids Fatty acids, total saturated g 0.880 -- -- 0.378
Lipids Fatty acids, total monounsaturated g 0.720 -- -- 0.310
Lipids Fatty acids, total polyunsaturated g 1.700 -- -- 0.731
Lipids Fatty acids, total trans g 0.070 -- -- 0.030
Lipids Cholesterol mg 1 -- -- 0