Sourdough: Nutrition Facts and Calories
This category covers a range of bread products made using a sourdough process, which involves fermenting dough using naturally occurring yeasts and bacteria. This can result in a distinctive tangy flavour and a chewy texture. Products may include loaves, rolls, and other baked goods. When choosing sourdough products, the ingredient list typically shows the type of flour used, such as white, brown, or wholemeal. Wholemeal or wholewheat flour appearing higher up the ingredient list may indicate a higher fibre content. Nutrition labels provide information on energy, fat, saturated fat, carbohydrates, sugars, and salt per serving. The amount of sugars and salt declared on the label can be compared across different products. The NHS Eatwell Guide suggests that starchy carbohydrates, particularly wholegrain varieties, should form a significant part of a healthy diet. All values are shown per 100 g so products can be compared.
21 products · values per 100 g
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