Bread Bread Phytochemical data available 🇬🇧 CoFID 2021 · 11-971
✦ More fibre than white ✦ Useful B vitamins and iron ✦ Lower GI than white bread ✦ Readily available staple

Brown bread is made with a blend of white and wholemeal flour, sitting nutritionally between the two. It contains more fibre, B vitamins, iron, and magnesium than white bread but less than a true wholemeal loaf. It provides useful iodine if made with iodised salt or dairy, and its retained bran gives a slightly lower glycaemic impact than white bread.

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Preparation note

Check the label — "brown" bread is a colour term, not a guarantee of wholegrain content. Look for "wholemeal" or "whole grain" as the first ingredient for maximum fibre.

Sources: NHS Bread and grains · CoFID 2021

Macronutrients per 100g

882
kJ
Energy
7.90
g
Protein
42.1
g
Carbs
3.50
g
Fibre
2.00
g
Fat
3.40
g
Sugars
0.43
g
Saturates
1.00
g
Salt

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Chloride 710 mg 89%
Potassium 216 mg 11%
Calcium 186 mg 23%
Phosphorus 157 mg 22%
Folate 45.0 µg 23%
Magnesium 45.0 mg 12%
Selenium 4.00 µg 7%
Niacin (B3) 2.80 mg 18%
Iron 2.20 mg 16%
Zinc 1.30 mg 13%
Manganese 1.14 mg 57%
Pantothenic Acid (B5) 0.460 mg 8%
Thiamin (B1) 0.220 mg 20%
Copper 0.170 mg 17%
Vitamin B6 0.170 mg 12%
Riboflavin (B2) 0.070 mg 5%
Vitamin E (alpha-TE) 0.010 mg 0%
Vitamin D 0.000 µg 0%
Vitamin A (RAE) 0.000 µg 0%
Vitamin C 0.000 mg 0%
Vitamin B12 0.000 µg 0%
Iodine 6.00 µg 4%
Polyunsaturated fat (PUFA) 0.650 g —
Monounsaturated fat 0.430 g —
Trans fat 0.020 g —
Fructose 0.300 g —
Cholesterol 0.000 mg —
Beta-carotene 0.000 µg —
Biotin (Vitamin B7) 3.00 µg 6%
Retinol (vitamin A) 0.000 µg 0%
Omega-6 (Linoleic acid) 0.580 g —
Omega-3 (Alpha-linolenic acid) 0.080 g —
Omega-6 (AA) — Arachidonic acid 0.000 g —
Omega-3 (DHA) — Docosahexaenoic acid 0.000 g —
Omega-3 (SDA) 0.000 g —
Omega-3 (DPA n-3) — Docosapentaenoic acid (n-3) 0.000 g —
Omega-3 (EPA) — Eicosapentaenoic acid 0.000 g —
Omega-6 (GLA) 0.000 g —

* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.

Phytochemicals

Isoflavonoids
Daidzein
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 18060
Isoflavonoids
Isoflavonoids (total)
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 18060
Isoflavonoids
Genistein
0.000 mg / 100g
USDA Isoflavone DB 2.1 (2015); NDB_No 18060
Why are some phytochemicals missing? Nutriofia tracks over 50 bioactive plant compounds — including allicin, betanin, glucosinolates, lignans, and polyphenols — but comprehensive measurement data simply doesn't exist yet for most foods. Unlike vitamins and minerals, phytochemical analysis is still an active area of food science research. When a compound doesn't appear here, it means no published measurement exists for this food, not that the food lacks it. We update our database as new data becomes available.
Primary data source for this entry: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021. Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as indicated on each compound. All values are per 100g fresh weight unless stated. % Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011. Nutriofia is a research and information resource — nothing on this page constitutes medical advice. Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.