United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28388, PEPPERIDGE FARM, Deli Swirl 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 32g
Proximates Water g 40.28 -- -- 12.89
Proximates Energy kcal 247 -- -- 79
Proximates Energy kJ 1033 -- -- 331
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 3.10 -- -- 0.99
Proximates Ash g 2.20 -- -- 0.70
Proximates Carbohydrate, by difference g 44.70 -- -- 14.30
Proximates Fiber, total dietary g 4.7 -- -- 1.5
Proximates Sugars, total g 2.80 -- -- 0.90
Minerals Calcium, Ca mg 106 -- -- 34
Minerals Iron, Fe mg 3.10 -- -- 0.99
Minerals Sodium, Na mg 548 -- -- 175
Vitamins Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0
Vitamins Vitamin A, IU IU 0 -- -- 0
Lipids Fatty acids, total saturated g 0.900 -- -- 0.288
Lipids Fatty acids, total monounsaturated g 0.600 -- -- 0.192
Lipids Fatty acids, total polyunsaturated g 1.600 -- -- 0.512
Lipids Fatty acids, total trans g 0.300 -- -- 0.096
Lipids Cholesterol mg 0 -- -- 0