Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
| Calories ⓘ Calories for selected serving | 309 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 44 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 2.2 (acidic) |
Fiber ⓘHigher in Fiber content than 81% of foods
Sodium ⓘHigher in Sodium content than 80% of foods
Net carbs ⓘHigher in Net carbs content than 79% of foods
Carbs ⓘHigher in Carbs content than 79% of foods
Vitamin B2 ⓘHigher in Vitamin B2 content than 76% of foods
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour calories (kcal)
| Calories for different serving sizes of bread, gluten-free, whole grain, made with tapioca starch and brown rice flour | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 309 | |
| Calories in 1 slice | 77 | 25 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.54mg of 1mg
45%
Vitamin B2:
0.96mg of 1mg
74%
Vitamin B3:
4.2mg of 16mg
26%
Vitamin B5:
0mg of 5mg
0%
Vitamin B6:
0.27mg of 1mg
21%
Folate:
0µg of 400µg
0%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 15%
7.3 g of 50 g
7.3 g (15% of DV )
Fats:
Daily Value: 14%
9.3 g of 65 g
9.3 g (14% of DV )
Carbs:
Daily Value: 16%
49.1 g of 300 g
49.1 g (16% of DV )
Water:
Daily Value: 2%
32.4 g of 2,000 g
32.4 g (2% of DV )
Other:
2 g
2 g
Fat type information
Saturated fat:
0.27 g
Monounsaturated fat:
5.4 g
Polyunsaturated fat:
2.4 g
Carbohydrate type breakdown
Starch:
33 g
Sucrose:
0 g
Glucose:
1.6 g
Fructose:
1.4 g
Lactose:
0 g
Maltose:
6.8 g
Galactose:
0 g
Fiber content ratio for Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
Sugar:
9.8 g
Fiber:
4.9 g
Other:
34 g
All nutrients for Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 309kcal | 15% | 28% |
6.6 times more than Orange
|
| Protein | 7.3g | 17% | 52% |
2.6 times more than Broccoli
|
| Fats | 9.3g | 14% | 36% |
3.6 times less than Cheese
|
| Net carbs | 44g | N/A | 21% |
1.2 times less than Chocolate
|
| Carbs | 49g | 16% | 21% |
1.7 times more than Rice
|
| Magnesium | 31mg | 7% | 31% |
4.5 times less than Almonds
|
| Calcium | 60mg | 6% | 30% |
2.1 times less than Milk
|
| Potassium | 123mg | 4% | 77% |
1.2 times less than Cucumber
|
| Iron | 0.76mg | 10% | 68% |
3.4 times less than Beef broiled
|
| Sugar | 9.8g | N/A | 40% |
1.1 times more than Coca-Cola
|
| Fiber | 4.9g | 20% | 19% |
2 times more than Orange
|
| Copper | 0.07mg | 8% | 67% |
1.9 times less than Shiitake
|
| Zinc | 0.58mg | 5% | 66% |
10.9 times less than Beef broiled
|
| Starch | 33g | 13% | 89% |
2.1 times more than Potato
|
| Phosphorus | 77mg | 11% | 70% |
2.4 times less than Chicken meat
|
| Sodium | 510mg | 22% | 20% |
Equal to White bread
|
| Manganese | 0.51mg | 22% | 38% | |
| Vitamin B1 | 0.18mg | 15% | 36% |
1.5 times less than Pea raw
|
| Vitamin B2 | 0.32mg | 25% | 24% |
2.5 times more than Avocado
|
| Vitamin B3 | 1.4mg | 9% | 64% |
6.8 times less than Turkey meat
|
| Vitamin B6 | 0.09mg | 7% | 67% |
1.3 times less than Oats
|
| Trans fat | 0.02g | N/A | 70% |
783.7 times less than Margarine
|
| Saturated fat | 0.27g | 1% | 75% |
22.2 times less than Beef broiled
|
| Monounsaturated fat | 5.4g | N/A | 29% |
1.8 times less than Avocado
|
| Polyunsaturated fat | 2.4g | N/A | 28% |
19.5 times less than Walnut
|
| Fructose | 1.4g | 2% | 85% |
4.2 times less than Apple
|
| Omega-3 - EPA | 0g | N/A | 48% |
345 times less than Salmon
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - ALA | 0.8g | N/A | 79% |
11.4 times less than Canola oil
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - Eicosatrienoic acid | 0g | N/A | 100% | |
| Omega-6 - Gamma-linoleic acid | 0.04g | N/A | 82% | |
| Omega-6 - Dihomo-gamma-linoleic acid | 0g | N/A | 100% | |
| Omega-6 - Eicosadienoic acid | 0.01g | N/A | 81% | |
| Omega-6 - Linoleic acid | 1.6g | N/A | 85% |
7.9 times less than Almonds
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 309
% Daily Value*
14%
Total Fat
9.3g
1.2%
Saturated Fat 0.27g
0
Trans Fat
0g
0
Cholesterol 0mg
22%
Sodium 510mg
16%
Total Carbohydrate
49g
20%
Dietary Fiber
4.9g
Total Sugars 0g
Includes ? g Added Sugars
Protein
7.3g
Vitamin D
0mcg
0
Calcium
60mg
6%
Iron
0.76mg
9.5%
Potassium
123mg
3.6%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.