Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour is a type of Baked Products. The most significant nutrients in Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour are listed below.
Water
|
32.36 g
|
32.36
|
g
|
Energy (calorie)
|
309 kcal
|
309
|
kcal
|
Energy (joule)
|
1295 kJ
|
1295
|
kJ
|
Protein
|
7.25 g
|
7.25
|
g
|
Total lipid (fat)
|
9.34 g
|
9.34
|
g
|
Ash
|
1.96 g
|
1.96
|
g
|
Carbohydrate, by difference
|
49.09 g
|
49.09
|
g
|
Fiber, total dietary
|
4.9 g
|
4.9
|
g
|
Sugars, total
|
9.81 g
|
9.81
|
g
|
Sucrose
|
0 g
|
0
|
g
|
Glucose (dextrose)
|
1.61 g
|
1.61
|
g
|
Fructose
|
1.39 g
|
1.39
|
g
|
Lactose
|
0 g
|
0
|
g
|
Maltose
|
6.81 g
|
6.81
|
g
|
Galactose
|
0 g
|
0
|
g
|
Starch
|
32.5 g
|
32.5
|
g
|
Calcium, Ca
|
60 mg
|
60
|
mg
|
Iron, Fe
|
0.76 mg
|
0.76
|
mg
|
Magnesium, Mg
|
31 mg
|
31
|
mg
|
Phosphorus, P
|
77 mg
|
77
|
mg
|
Potassium, K
|
123 mg
|
123
|
mg
|
Sodium, Na
|
510 mg
|
510
|
mg
|
Zinc, Zn
|
0.58 mg
|
0.58
|
mg
|
Copper, Cu
|
0.074 mg
|
0.074
|
mg
|
Manganese, Mn
|
0.505 mg
|
0.505
|
mg
|
Thiamin
|
0.18 mg
|
0.18
|
mg
|
Riboflavin
|
0.32 mg
|
0.32
|
mg
|
Niacin
|
1.41 mg
|
1.41
|
mg
|
Vitamin B-6
|
0.09 mg
|
0.09
|
mg
|
Fatty acids, total saturated
|
0.266 g
|
0.266
|
g
|
4:0 butanoic, butyric fatty acid
|
0 g
|
0
|
g
|
6:0 hexanoic, caproic fatty acid
|
0 g
|
0
|
g
|
8:0 octanoic, caprylic fatty acid
|
0 g
|
0
|
g
|
10:0 decanoic, capric fatty acid
|
0 g
|
0
|
g
|
12:0 dodecanoic, lauric fatty acid
|
0 g
|
0
|
g
|
14:0 tetradecanoic, myristic, common saturated fatty acid
|
0.01 g
|
0.01
|
g
|
15:0 monounsaturated fatty acid
|
0.004 g
|
0.004
|
g
|
16:0 hexadecanoic, palmitic fatty acid
|
0 g
|
0
|
g
|
17:0 heptadecanoic, margaric fatty acid
|
0.006 g
|
0.006
|
g
|
18:0 octadecanoic, stearic fatty acid
|
0.162 g
|
0.162
|
g
|
20:0 eicosanoic, arachidic fatty acid
|
0.046 g
|
0.046
|
g
|
22:0 saturated fatty acid
|
0.023 g
|
0.023
|
g
|
24:0 saturated fatty acids
|
0.015 g
|
0.015
|
g
|
Fatty acids, total monounsaturated
|
5.438 g
|
5.438
|
g
|
14:1 monounsaturated fatty acid
|
0.002 g
|
0.002
|
g
|
15:1 monounsaturated fatty acid
|
0.428 g
|
0.428
|
g
|
16:1 undifferentiated, hexadecenoic, palmitoleic
|
0.028 g
|
0.028
|
g
|
16:1 cis monounsaturated fatty acid
|
0.028 g
|
0.028
|
g
|
16:1 t monounsaturated fatty acid
|
0 g
|
0
|
g
|
17:1 monounsaturated fatty acid
|
0.01 g
|
0.01
|
g
|
18:1 undifferentiated
|
4.837 g
|
4.837
|
g
|
18:1 cis
|
4.827 g
|
4.827
|
g
|
18:1 trans
|
0.01 g
|
0.01
|
g
|
20:1 eicosenoic, gadoleic
|
0.123 g
|
0.123
|
g
|
22:1 undifferentiated, docosenoic, erucic
|
0 g
|
0
|
g
|
22:1 c saturated fatty acid
|
0 g
|
0
|
g
|
22:1 t saturated fatty acid
|
0 g
|
0
|
g
|
24:1 monounsaturated fatty acids
|
0.01 g
|
0.01
|
g
|
Fatty acids, total polyunsaturated
|
2.415 g
|
2.415
|
g
|
18:2 undifferentiated
|
1.569 g
|
1.569
|
g
|
18:2 n-6 c,c
|
1.555 g
|
1.555
|
g
|
18:2 conjugated linoleic acid (CLAs)
|
0.005 g
|
0.005
|
g
|
18:2 t not further defined
|
0.009 g
|
0.009
|
g
|
18:3 undifferentiated, octadecatrienoic, linolenic
|
0.835 g
|
0.835
|
g
|
18:3 n-3 c,c,c (ALA)
|
0.799 g
|
0.799
|
g
|
18:3 n-6 c,c,c
|
0.036 g
|
0.036
|
g
|
18:3i
|
0 g
|
0
|
g
|
18:4 octadecatetraenoic, parinaric
|
0 g
|
0
|
g
|
20:2 n-6 c,c
|
0.006 g
|
0.006
|
g
|
20:3 undifferentiated
|
0 g
|
0
|
g
|
20:3 n-3
|
0 g
|
0
|
g
|
20:3 n-6
|
0 g
|
0
|
g
|
20:4 undifferentiated, eicosatetraenoic, arachidonic
|
0.003 g
|
0.003
|
g
|
20:5 n-3 (EPA)
|
0.002 g
|
0.002
|
g
|
22:4 polyunsaturated fatty acids
|
0 g
|
0
|
g
|
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic
|
0 g
|
0
|
g
|
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic
|
0 g
|
0
|
g
|
Fatty acids, total trans
|
0.019 g
|
0.019
|
g
|
Fatty acids, total trans-monoenoic
|
0.01 g
|
0.01
|
g
|
Fatty acids, total trans-polyenoic
|
0.009 g
|
0.009
|
g
|