Wholemeal breads: Nutrition Facts and Calories
Wholemeal breads are made using the entire wheat grain, including the bran and germ, which provides more fibre, vitamins, and minerals compared to white bread. This category includes a variety of loaves, rolls, and other baked goods where wholemeal flour is the primary ingredient. When choosing wholemeal bread, look for 'wholemeal' or 'wholewheat' as the first ingredient on the list. The ingredient list will show ingredients in descending order by weight, so a higher position for wholemeal flour indicates a greater proportion. On the nutrition label, check the fibre content; higher fibre is generally beneficial. The NHS Eatwell Guide recommends choosing wholegrain or wholemeal versions of starchy foods. Pay attention to the salt content, aiming for lower amounts where possible, as adults should have no more than 6g of salt a day. While front-of-pack traffic light labels are voluntary, they can offer a quick guide to fat, saturated fat, sugars, and salt levels. All values are shown per 100 g so products can be compared.
68 products · values per 100 g
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