Caloric content of white loaf

Bread is among products of rather high nutritional and energy value that does it necessary in a food allowance of both children, and adults. Since Rome and Ancient Greece the recipe of preparation of bread, also as well as its role in a nutritious diet of the person, practically did not change.

Advantage and harm of white loaf

Besides that bread contains the complex carbohydrates which are an energy source and a protein quantity, its part are: cellulose, vitamins (most of all – the folic acid and vitamins of group B participating in work of nervous cells), micro and macrocells (magnesium, zinc, calcium).

Any bakery products prepared from wheat flour belong to white loaf. At the same time flour of different types and grades can be used, as defines number of calories in white loaf.

By amount of useful properties bread, certainly, belongs to useful and necessary products in a food allowance. Despite of rather high caloric content, white loaf it is recommended to eat daily thanks to a significant amount of carbohydrates and necessary vitamins.

Usually for preparation of bread use wheat flour and water. Also necessary ingredient for its preparation is culinary yeast. However the modern food industry often in preparation time of bread uses various nutritional supplements for strengthening of taste and extension of a period of storage. For this reason many doctors and nutritionists recommend to cook bread independently to exclude influence on an organism of these substances.

How many calories in white loaf

Average caloric content of white loaf makes 240-260 kcal. However the exact number of calories in white loaf depends on the recipe of production of bread as the final caloric content of a product is influenced by all ingredients entering it.

Many nutritionists are considered that bread, despite of its caloric content, should not be excluded from a diet of those who to aim to lose excess weight. However they note that in this case it is necessary to eat the bread made from mix of wheat flour with bran. In this case calories in white loaf approximately as much (245 kcal), however due to increase in amount of cellulose it is acquired quicker and more stoutly. For decrease in caloric content of white loaf at its preparation in addition to wheat flour it is possible to use rye. It will allow to reduce caloric content to 217-220 kcal on 100 g of bread.

How many calories in white loaf, depend on a type of a bakery product. At the same time the caloric content of rolls, baskets and other sweet bakery products from wheat flour is much higher, than the caloric content of white loaf. So, in 100 g contains:

• In a baguette – 282 kcal (7,9 g of proteins, 1,7 g of fats, 60,1 g of carbohydrates);
• In usual white bread – 245 kcal (5,4 g of proteins, 1,3 g of fats, 57 g of carbohydrates);
• In a roll with jam – 293 kcal (6,5 g of proteins, 4,2 g of fats, 57,1 g of carbohydrates);
• In a cheese cake with cottage cheese – 318 kcal (10,6 g of proteins, 12,3 g of fats, 40,1 g of carbohydrates);
• In a roll with poppy – 304 kcal (7,5 g of proteins, 5,2 g of fats, 55,5 g of carbohydrates);
• In a basket – 333 kcal (7 g of proteins, 7 g of fats, 61,6 g of carbohydrates);
• In jam pie – 284 kcal (5,3 g of proteins, 61 g of fats, 2,1 g of carbohydrates);
• In a sweet roll – 299 kcal (8 g of proteins, 5,3 g of fats, 53,7 g of carbohydrates);
• In a wheaten roll – 272 kcal (7,3 g of proteins, 1,5 g of fats, 58,5 g of carbohydrates).

Calories in white loaf depending on additional ingredients

To use white loaf as a part of a healthy diet, nutritionists recommend not to buy finished products, and to cook it independently. At the same time to improve taste, aroma, vitamin and mineral composition, and also to change the caloric content of white loaf, it is recommended to add to its structure seeds of various Pancake week plants, nuts, spices and spices:

• The anise – spice is from the Mediterranean families umbrella, giving to bread quite saturated sweetish and tart smack. The anise is traditionally used at baking of bread in Austria, the Southern Germany and some other European countries. The anise does not reduce the caloric content of white loaf, but promotes its best assimilation and decrease in a meteorism;
• Fennel is popular grain seasoning in many countries of Europe. It has aromas and properties, similar to an anise;
• The coriander with slightly sweetish taste is used not only for pastries, but also for baking of usual bread. Most this seasoning is popular in Germany;
• Caraway seeds are saturated with essential oils that gives to bread and rolls saturated spicy aroma. As a rule, caraway seeds are added to bakery products whole seeds in dough or strewed from above. Caraway seeds also not strongly influence the caloric content of white loaf, however it is considered one of the best spices from a meteorism;
• Pumpkin sunflower seeds can be added to bread both integral, and crushed. Thanks to linolenic acid – one of unsaturated fatty acids, necessary for an organism, pumpkin sunflower seeds considerably improve nutritional value of bread and improve its comprehensibility, though increase the caloric content of white loaf a little;
• Seeds of flax saturate bread with both nutritious, and ballast substances which promote digestion improvement, being prevention of locks. Flax is a source of vitamins, full-fledged phytalbumin, cellulose and necessary microelements. Also the bread made with flax seeds promotes decrease in level of cholesterol;
• Poppy seeds most often use at preparation of sweet products. However poppy can be added also to usual white loaf that will improve its nutritious and vitamin structure, will promote digestion improvement though can slightly increase the caloric content of white loaf;
• Seeds of sesame add as to dough, and strew from above that impacts to bread nut relish. Sesame seeds rather caloric, but at the same time they contain a large amount of calcium, magnesium and iron;
• Sunflower seeds of sunflower are used in a large number of recipes of bread. Besides that sunflower seeds improve taste, they also do pastries crackling, enriching it with at the same time many microelements among which there is most of all magnesium;
• Walnuts most often add to bread largely crushed that gives to a product special aroma and nut smack. Also nuts are rich with unsaturated fatty acids and vitamin E. In spite of the fact that nuts increase the caloric content of white loaf, such bread is considered more useful to health is acquired better;
• Cinnamon – tropical spice with a little bitterish taste and a spicy smell which is on sale in the form of pieces of bark or in a ground look. As a rule, cinnamon is added to cookies, gingerbreads, rolls and baskets. However it can be added in small amounts and to bread for improvement of taste and aroma, and also it is considered that this spice well influences digestion and promotes weight reduction;
• The carnation contains a large amount of essential oils. Most often it is added to gingerbread dough, however thanks to strong spicy aroma and burning taste it can be used also at baking of bread for improvement of its assimilation.