United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28390, PEPPERIDGE FARM, Light Style 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
serving 57g
Proximates Water g 36.40 -- -- 20.75
Proximates Energy kcal 256 -- -- 146
Proximates Energy kJ 1071 -- -- 610
Proximates Protein g 0.01 -- -- 0.01
Proximates Total lipid (fat) g 1.90 -- -- 1.08
Proximates Ash g 2.20 -- -- 1.25
Proximates Carbohydrate, by difference g 45.60 -- -- 25.99
Proximates Fiber, total dietary g 7.5 -- -- 4.3
Proximates Sugars, total g 4.40 -- -- 2.51
Minerals Calcium, Ca mg 139 -- -- 79
Minerals Iron, Fe mg 3.50 -- -- 2.00
Minerals Sodium, Na mg 378 -- -- 215
Vitamins Vitamin C, total ascorbic acid mg 1.1 -- -- 0.6
Vitamins Thiamin mg 0.400 -- -- 0.228
Vitamins Riboflavin mg 0.200 -- -- 0.114
Vitamins Niacin mg 4.400 -- -- 2.508
Vitamins Vitamin A, IU IU 100 -- -- 57
Lipids Fatty acids, total saturated g 0.700 -- -- 0.399
Lipids Fatty acids, total monounsaturated g 0.400 -- -- 0.228
Lipids Fatty acids, total polyunsaturated g 0.900 -- -- 0.513
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 1 -- -- 1