Other · Nutrition facts

Backmischung Weissbrot

340 kcal per 100 g, with 12 g protein, 69 g carbs and 1 g fat. Full micronutrients and serving info below.

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Backmischung WeissbrotNutri-Score BCompare
Amount

Showing values for 100 g

340 kcal
Calories
17% of a 2000 kcal day
12 g
Protein
14% of calories
69 g
Carbs
83% of calories
1 g
Fat
3% of calories
Macro split
Protein 14%Carbs 83%Fat 3%

Nutrition facts

per 100 g
Fiber6.8g24% DV
Sugar0.5g
Saturated fat0.1g0% DV
Cholesterol0mg0% DV
Sodium760mg33% DV
Potassium285.7mg6% DV
Calcium27.4mg2% DV
Iron2.2mg12% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4006363101442 · Data last verified:

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4006363101442

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Common questions

How many calories are in Backmischung Weissbrot?

Backmischung Weissbrot by Küchenmeister has 340 kcal per 100 g.

How much protein is in Backmischung Weissbrot?

Backmischung Weissbrot contains 12 g of protein per 100 g.

Is Backmischung Weissbrot a good source of protein?

Yes — 12 g of protein per 100 g, supplying 14% of its calories. That makes it a good protein source.

Is Backmischung Weissbrot high in carbs?

Yes — carbohydrates provide 83% of its calories (69 g per 100 g, of which 0.5 g is sugar). It also delivers 6.8 g of fiber.

Is Backmischung Weissbrot low in sugar?

Yes — only 0.5 g of sugar per 100 g. Most of its 69 g of carbs come from starch and fiber rather than sugar.

Is Backmischung Weissbrot high in sodium?

Yes — 760 mg of sodium per 100 g, about 33% of the daily value.

Is Backmischung Weissbrot a good source of fiber?

It provides 6.8 g of fiber per 100 g — 24% of the daily value, making it a high-fiber food.

Why does Backmischung Weissbrot have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (760 mg); points in favor come from fiber (6.8 g), protein (12 g). Overall that places it in band B.

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