General Information
NameWheat bread
Scientific NameNot Available
DescriptionBrown bread is a designation often given to breads made with significant amounts of whole grain flour, usually rye or wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada and the United Kingdom it simply refers to whole wheat bread, except in the Maritimes, where it implies a bread made with molasses. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.
Primary IDFOOD00808
GroupCereals and cereal products
Sub-GroupLeavened breads
ITIS IDNot Available
Wikipedia IDWheat_bread
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CompoundStructureContent Range AverageReference
MacronutrientContent Range AverageReference
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.