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Medium soft wholemeal bread — Calories, Nutrition & Ingredients

UPC 4056489851424 Breads Updated 16 Oct 2026

Medium soft wholemeal bread
Photo: Open Food Facts contributors, CC BY-SA 3.0
Calories
210per 100 g
Protein
9.2 gper 100 g
Carbs
35.9 gper 100 g
Fat
1.2 gper 100 g

Where to buy

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Per 100 g, Medium soft wholemeal bread has 210 calories, 9.2 g protein and 1.2 g fat.

Label highlights: Fat: low Saturates: low Sugars: low Salt: medium

Nutrition

Typical valuesPer 100 g
Energy 879 kJ / 210 kcal
Fat 1.2 g
of which saturates 0.3 g
Carbohydrate 35.9 g
of which sugars 2.2 g
Fibre 9.3 g
Protein 9.2 g
Salt 0.91 g

Calculated from Open Food Facts per-100 g data for the stated serving; values may differ slightly from the package label because of rounding.

Per 100 g and custom amounts

Nutrition per amount

210 calories in 100 g
Protein9.2 g
Carbohydrates35.9 g
Sugars2.2 g
Fibre9.3 g
Fat1.2 g
Saturated fat0.3 g
Sodium364 mg

Ingredient flags

Ingredient list not available — flags cannot be shown.

Data: Open Food Facts (ODbL) · Photo: Open Food Facts contributors (CC BY-SA)

Where to buy Medium soft wholemeal bread

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Frequently asked questions

How many calories are in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 210 calories.

How much protein is in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 9.2 g protein.

How many carbohydrates are in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 35.9 g carbohydrates. Of which 2.2 g sugars.

How much sugar is in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 2.2 g sugars.

How much sodium (salt) is in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 364.0 mg sodium. UK guidance is for adults to eat no more than 6 g of salt (about 2,400 mg of sodium) a day.

How much fibre is in Medium soft wholemeal bread?

Per 100 g of Medium soft wholemeal bread there are 9.3 g fibre. Fibre is important for digestive health.

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