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Nutritional Information: Bread
The protein, carbohydrate, fat, and calorie content of the different varieties of bread is relatively similar. However, the vitamin, mineral, and fiber content varies significantly from one type of bread to another.
- White bread (enriched): A good source of thiamine, niacin, iron, and folic acid, it also contains riboflavin, phosphorus, potassium, calcium, and pantothenic acid. White bread contains much less fiber than breads made from whole grains.
- Whole wheat bread: Contains folic acid, phosphorus, thiamine, iron, potassium, and niacin, and often twice as much fiber as white bread.
- Rye bread: Dark rye bread contains potassium, phosphorus, magnesium, iron, thiamine, copper, and zinc, and even more fiber than most varieties of whole wheat bread. Light rye bread contains similar vitamins and minerals, but not as much fiber.
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