Whole Grain Gluten-free Bread
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
Nutrition Facts
- Total Fat 9,34 g12%
- Saturated Fat 0,27 g1%
- Trans Fat 0,02 g
- Cholesterol —
- Sodium 510 mg22%
- Total Carbohydrate 49,09 g18%
- Dietary Fiber 4,9 g18%
- Total Sugars 9,81 g
- Protein 7,25 g14%
- Vitamin D —
- Calcium 60 mg5%
- Iron 0,76 mg4%
- Potassium 123 mg3%
100g of Bread, gluten-free, whole grain contains 309 kcal calories, 7,25g protein, and 31mg magnesium per USDA FoodData Central.
Calorie breakdown
How calories are distributed across macronutrients
- Protein9%(29 kcal)
- Carbs63%(196 kcal)
- Fat27%(84 kcal)
Nutrient density
Meets ≥10% Daily Value for 9 of 19 nutrients
Moderate nutrient densityUse Whole Grain Gluten-free Bread in your next meal plan
Melio can build a complete week of meals around Whole Grain Gluten-free Bread (or any food in our database), tailored to your macro goals and dietary preferences.
Create a meal planCategory: Baked Products
- Whole Grain Gluten-free Bread has a potassium-to-sodium ratio of 0.2:1, which is considered poor for blood-pressure support.
- Whole Grain Gluten-free Bread has an omega-6 to omega-3 ratio of 1206.5:1, which is considered poor for inflammatory balance.
- Whole Grain Gluten-free Bread contains more fiber per 100 g than cooked oatmeal — 5 g vs 2 g.
Full nutrient breakdown
per 100gMacronutrients▾
| Nutrient | Amount | % DV |
|---|---|---|
| Calories Total food energy released when the food is metabolized, expressed in kilocalories per 100 grams. Also known as: Calories, kcal | 309 kcal | 15% |
| Protein Macronutrient made of amino acids; essential for building and repairing tissue, enzymes, and hormones. | 7,25 g | 14% |
| Carbohydrates Total carbohydrates, including sugars, starches, and fiber. The body's primary energy source. Also known as: Carbohydrates | 49,09 g | 18% |
| Total fat Sum of all dietary fats (saturated, monounsaturated, polyunsaturated, and trans). A concentrated energy source and carrier of fat-soluble vitamins. Also known as: Total Lipid, Fat | 9,34 g | 12% |
| Fiber Indigestible plant carbohydrate that supports digestive health, blood sugar regulation, and satiety. Also known as: Dietary Fiber | 4,9 g | 18% |
| Sugars Simple carbohydrates, both naturally occurring (e.g. in fruit or milk) and added. Quickly absorbed for energy. Also known as: Total Sugars | 9,81 g | — |
Minerals▾
| Nutrient | Amount | % DV |
|---|---|---|
| Sodium Electrolyte that regulates fluid balance and nerve signaling. Most dietary sodium comes from salt; excess intake raises blood pressure. Also known as: Salt (as Na) | 510 mg | 22% |
| Potassium Electrolyte that supports nerve function, muscle contraction, and healthy blood pressure. | 123 mg | 3% |
| Calcium Mineral essential for bone and teeth structure, muscle contraction, and blood clotting. | 60 mg | 5% |
| Magnesium Mineral involved in more than 300 enzymatic reactions, including energy production and muscle function. | 31 mg | 7% |
| Phosphorus Mineral that works with calcium to form bones and is a component of DNA and ATP. | 77 mg | 6% |
| Iron Mineral required for oxygen transport in hemoglobin and for energy metabolism. | 0,76 mg | 4% |
| Zinc Trace mineral essential for immune function, wound healing, and protein synthesis. | 0,58 mg | 5% |
| Copper Trace mineral involved in iron metabolism, connective tissue formation, and antioxidant defense. | 0,07 mg | 8% |
| Manganese Trace mineral that acts as a cofactor for enzymes involved in bone formation and antioxidant defense. | 0,51 mg | 22% |
Fat detail▾
| Nutrient | Amount | % DV |
|---|---|---|
| Saturated fat Fat type typically solid at room temperature. High intake is associated with elevated LDL cholesterol. Also known as: Saturated Fatty Acids, SFA | 0,27 g | 1% |
| Monounsaturated fat Fat with one double bond in its fatty-acid chain. Common in olive oil and avocados; linked to heart-health benefits. Also known as: Monounsaturated Fatty Acids, MUFA | 5,44 g | — |
| Polyunsaturated fat Fat with multiple double bonds, including essential omega-3 and omega-6 fatty acids. Also known as: Polyunsaturated Fatty Acids, PUFA | 2,42 g | — |
| Trans fat Fat produced mainly by industrial hydrogenation. Associated with increased cardiovascular risk. Also known as: Trans Fatty Acids | 0,02 g | — |
| EPA (Omega-3) Eicosapentaenoic acid, a long-chain omega-3 fatty acid found in fatty fish; supports cardiovascular and inflammatory balance. Also known as: Eicosapentaenoic Acid | 0 g | — |
| DHA (Omega-3) Docosahexaenoic acid, a long-chain omega-3 fatty acid concentrated in fish; important for brain and eye health. Also known as: Docosahexaenoic Acid | 0 g | — |
| DPA (Omega-3) Docosapentaenoic acid, an intermediate omega-3 fatty acid found alongside EPA and DHA in marine foods. Also known as: Docosapentaenoic Acid | 0 g | — |
Vitamins▾
| Nutrient | Amount | % DV |
|---|---|---|
| Thiamin (B1) B-vitamin required for carbohydrate metabolism and nervous-system function. Also known as: Vitamin B1, Thiamine | 0,18 mg | 15% |
| Riboflavin (B2) B-vitamin involved in energy production and cellular function via the coenzymes FAD and FMN. Also known as: Vitamin B2 | 0,32 mg | 25% |
| Niacin (B3) B-vitamin that contributes to DNA repair and energy metabolism through its coenzymes NAD and NADP. Also known as: Vitamin B3, Nicotinic Acid | 1,41 mg | 9% |
| Vitamin B6 B-vitamin involved in amino-acid metabolism, neurotransmitter synthesis, and hemoglobin formation. Also known as: Pyridoxine | 0,09 mg | 5% |
Other▾
| Nutrient | Amount | % DV |
|---|---|---|
| Water Water content of the food. Foods high in water tend to be lower in energy density and support hydration. | 32,36 g | — |
Compare 4 USDA variants
| Variant | FDC ID | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|---|
| Bread, gluten-free, white, made with potato extract, rice starch, and rice flour | 174099 | 320 | 3,1 | 52,8 | 10,7 |
| Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca | 174100 | 248 | 4,3 | 45,8 | 5,2 |
| Bread, gluten-free, white, made with tapioca starch and brown rice flour | 174101 | 298 | 5,4 | 51,2 | 8 |
| Bread, gluten-free, whole grain, made with tapioca starch and brown rice flourcurrent | 174102 | 309 | 7,3 | 49,1 | 9,3 |
Fatty acid profile
Breakdown of fats per 100 grams
- Saturated3%(0,27 g)
- Monounsaturated67%(5,44 g)
- Polyunsaturated30%(2,42 g)
Household serving sizes
g- slice
- 25 g
Frequently asked questions about Whole Grain Gluten-free Bread
How many calories in Whole Grain Gluten-free Bread?
Whole Grain Gluten-free Bread contains 309 kcal per 100 grams, sourced from USDA FoodData Central.
How much sodium is in Whole Grain Gluten-free Bread?
Whole Grain Gluten-free Bread contains 510 mg sodium and 0 mg cholesterol per 100 grams, per USDA FoodData Central.
What are the macros in Whole Grain Gluten-free Bread?
Per 100 grams, Whole Grain Gluten-free Bread contains 7.25 g protein, 49.09 g carbohydrates, and 9.34 g total fat.
Is Whole Grain Gluten-free Bread good for keto or low-carb?
Whole Grain Gluten-free Bread has 49.1 g carbs per 100 g — typically not a keto or low-carb staple.
Where does Whole Grain Gluten-free Bread nutrition data come from?
Nutrition data for Whole Grain Gluten-free Bread is sourced from USDA FoodData Central (FDC ID 174102). Browse the underlying record at https://fdc.nal.usda.gov/fdc-app.html#/food-details/174102/nutrients.
Foods that pair well with Whole Grain Gluten-free Bread
Complementary ingredients from related USDA categories — useful starting points when planning a meal around Whole Grain Gluten-free Bread.
3 meal ideas using Whole Grain Gluten-free Bread
Starter templates matched to Whole Grain Gluten-free Bread's nutrient profile. Open the meal-plan generator to turn any of these into a full recipe with shopping list.
- Breakfast
Easy morning meal with whole Grain Gluten-free Bread
Use whole Grain Gluten-free Bread alongside eggs, whole-grain toast, and fresh fruit for a breakfast that covers every macro without much effort.
- Lunch
Balanced lunch plate with whole Grain Gluten-free Bread
Build a plate around whole Grain Gluten-free Bread, a lean protein, and a small serving of whole grains for a lunch that lands within 500–600 kcal.
- Dinner
Simple dinner with whole Grain Gluten-free Bread
Pair whole Grain Gluten-free Bread with a lean protein and roasted seasonal vegetables for a weekday dinner that comes together in under 30 minutes.
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Data sourced from USDA FoodData Central (FDC ID: 174102), accessed 2019-04-01.
Published: 2019-04-01
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Use Whole Grain Gluten-free Bread in your next meal plan
Melio can build a complete week of meals around Whole Grain Gluten-free Bread (or any food in our database), tailored to your macro goals and dietary preferences.
Create a meal plan