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Sourdough Bread

Sourdough Bread

🫀7/10
💪5/10
🔥5/10
🩸6/10
🦴6/10
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Nutrition Facts

Per 100g

Calories267 kcal
Protein8.9g
Total Fat4.4g
Saturated Fat0.0g
Carbohydrates51.1g
Sugars2.2g
Fiber2.2g
Sodium578mg
Protein per 100 kcal3.3g

About This Product

Sourdough Bread by Great Value scores 9/10 for Energy based on good carb content for sustained energy.

Sourdough Bread by Great Value provides 267 calories, 8.9g protein, 4.4g fat, and 51.1g carbohydrates per 100g. That gives it a protein efficiency of 3.3g of protein per 100 calories. It scores well for Heart Health, Energy health goals.

  • Very low in saturated fat (0.0g per 100g), which is beneficial for cardiovascular health.
  • Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
Best for: Heart HealthEnergy

Deep Analysis

Sourdough Bread by Great Value sits near the middle of the bread category with 267 kcal per 100g (category avg: 297).

Nutrition Breakdown

  • Calories: 267 kcal per 100g (category avg: 297)
  • Protein: 8.9g per 100g (category avg: 9.3g)
  • Sugars: 2.2g per 100g (category avg: 6.3g)
  • Fiber: 2.2g per 100g (category avg: 4.9g)
  • Sodium: 578mg per 100g — on the higher side

Who Should Eat This

Best suited for people managing blood sugar levels.

Watch Out

  • Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.

Better Alternatives

If Sourdough Bread doesn't perfectly fit your goals, consider looking for higher-fiber choices for better digestive health, less processed alternatives (NOVA Group 1-2). Browse the bread category page on NutritionRanked to compare options side by side.

Ingredients

Enriched unbleached flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugarcane fiber, yeast, sugar, canola and/or soybean oil, salt, soy lecithin, calcium propionate (a preservative), enzyme, sorbic acid (a preservative), ascorbic acid (dough conditioner).

Allergens

gluten