United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  18955, Bread, pan dulce, sweet yeast bread
heading Nutrient Unit
Value per 100 g

slice (average weight of 1 slice) 63g
Proximates Water g 21.54 13.57
Proximates Energy kcal 367 231
Proximates Protein g 9.42 5.93
Proximates Total lipid (fat) g 11.58 7.30
Proximates Carbohydrate, by difference g 56.38 35.52
Proximates Fiber, total dietary g 2.3 1.4
Proximates Sugars, total g 12.50 7.88
Minerals Calcium, Ca mg 86 54
Minerals Iron, Fe mg 2.87 1.81
Minerals Magnesium, Mg mg 24 15
Minerals Phosphorus, P mg 94 59
Minerals Potassium, K mg 103 65
Minerals Sodium, Na mg 228 144
Minerals Zinc, Zn mg 0.84 0.53
Vitamins Vitamin C, total ascorbic acid mg 1.2 0.8
Vitamins Thiamin mg 0.377 0.238
Vitamins Riboflavin mg 0.230 0.145
Vitamins Niacin mg 3.463 2.182
Vitamins Vitamin B-6 mg 0.057 0.036
Vitamins Folate, DFE µg 155 98
Vitamins Vitamin B-12 µg 0.11 0.07
Vitamins Vitamin A, RAE µg 5 3
Vitamins Vitamin A, IU IU 23 14
Vitamins Vitamin E (alpha-tocopherol) mg 0.29 0.18
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 1.6 1.0
Lipids Fatty acids, total saturated g 2.183 1.375
Lipids Fatty acids, total monounsaturated g 3.499 2.204
Lipids Fatty acids, total polyunsaturated g 1.530 0.964
Lipids Fatty acids, total trans g 1.103 0.695
Lipids Cholesterol mg 30 19
Other Caffeine mg 0 0