Bread, White & Wholemeal
Introduction
White and wholemeal bread are both made from wheat flour, water, yeast and salt, with wholemeal using flour milled from the entire grain (bran, germ and endosperm) while white flour has the bran and germ removed.
Micronutrients found in bread include B vitamins (thiamine, niacin, folate), iron, magnesium, phosphorus and small amounts of zinc and potassium; wholemeal retains greater quantities of these vitamins and minerals due to the presence of the bran and germ.
Benefits of wholemeal over white bread include higher fibre content promoting better digestive health and more sustained blood glucose control, greater satiety which can help with weight management, and a richer supply of micronutrients and beneficial phytochemicals; however, individual tolerance, fortification of white bread and overall dietary context should be considered when choosing between them.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.