United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28392, PEPPERIDGE FARM, Farmhouse 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
serving 43g
Proximates Water g 36.70 -- -- 15.78
Proximates Energy kcal 269 -- -- 116
Proximates Energy kJ 1125 -- -- 484
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 4.81 -- -- 2.07
Proximates Ash g 2.00 -- -- 0.86
Proximates Carbohydrate, by difference g 46.10 -- -- 19.82
Proximates Fiber, total dietary g 7.7 -- -- 3.3
Proximates Sugars, total g 7.21 -- -- 3.10
Minerals Calcium, Ca mg 91 -- -- 39
Minerals Iron, Fe mg 2.58 -- -- 1.11
Minerals Sodium, Na mg 349 -- -- 150
Vitamins Vitamin C, total ascorbic acid mg 1.0 -- -- 0.4
Vitamins Thiamin mg 0.190 -- -- 0.082
Vitamins Riboflavin mg 0.160 -- -- 0.069
Vitamins Niacin mg 4.160 -- -- 1.789
Vitamins Vitamin A, IU IU 99 -- -- 43
Lipids Fatty acids, total saturated g 1.330 -- -- 0.572
Lipids Fatty acids, total monounsaturated g 0.910 -- -- 0.391
Lipids Fatty acids, total polyunsaturated g 2.330 -- -- 1.002
Lipids Fatty acids, total trans g 0.020 -- -- 0.009
Lipids Cholesterol mg 1 -- -- 0