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Bread, white, prepared from recipe, made with low fat (2%) milk
| Calories 285 |
Calories from Fat 50 |
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[1] |
| Total Carbohydrate 50g |
50% |
| Nutrient | Quantity | Units |
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| Alanine | 0.27 | g | | Alcohol, ethyl | 0.00 | g | | Arginine | 0.32 | g | | Ash | 1.50 | g | | Aspartic acid | 0.40 | g | | Calcium, Ca | 57.00 | mg | | Carbohydrate, by difference | 49.60 | g | | Cholesterol | 3.00 | mg | | Copper, Cu | 0.12 | mg | | Cystine | 0.15 | g | | Energy | 1192.00 | kJ | | Energy | 285.00 | kcal | | Fatty acids, total monounsaturated | 1.30 | g | | Fatty acids, total polyunsaturated | 2.78 | g | | Fatty acids, total saturated | 1.18 | g | | Fiber, total dietary | 2.00 | g | | Folate, DFE | 125.00 | mcg_DFE | | Folate, food | 42.00 | mcg | | Folate, total | 91.00 | mcg | | Folic acid | 49.00 | mcg | | Glutamic acid | 2.39 | g | | Glycine | 0.27 | g | | Histidine | 0.18 | g | | Iron, Fe | 2.97 | mg | | Isoleucine | 0.31 | g | | Leucine | 0.58 | g | | Lysine | 0.27 | g | | Magnesium, Mg | 19.00 | mg | | Manganese, Mn | 0.42 | mg | | Methionine | 0.15 | g | | Niacin | 3.59 | mg | | Pantothenic acid | 0.37 | mg | | Phenylalanine | 0.39 | g | | Phosphorus, P | 115.00 | mg | | Potassium, K | 146.00 | mg | | Proline | 0.85 | g | | Protein | 7.90 | g | | Retinol | 21.00 | mcg | | Riboflavin | 0.38 | mg | | Selenium, Se | 21.30 | mcg | | Serine | 0.39 | g | | Sodium, Na | 359.00 | mg | | Thiamin | 0.41 | mg | | Threonine | 0.24 | g | | Total lipid (fat) | 5.70 | g | | Tryptophan | 0.10 | g | | Tyrosine | 0.26 | g | | Valine | 0.35 | g | | Vitamin A, IU | 79.00 | IU | | Vitamin A, RAE | 22.00 | mcg_RAE | | Vitamin B-12 | 0.08 | mcg | | Vitamin B-6 | 0.05 | mg | | Vitamin C, total ascorbic acid | 0.20 | mg | | Water | 35.30 | g | | Zinc, Zn | 0.64 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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