Wheat bread

The glycemic index (GI) of wheat bread equals to 70.0, which classifies it as a high GI food. The glycemic load (GL) of wheat bread is equal to 34.3, which classifies it as a high GL food.

100 grams of wheat bread contain 265.0 kcal (1109 kJ), 9.0 grams of proteins, 49.0 grams of carbohydrates, and 3.2 grams of fats.

Wheat bread is a type of bread made from wheat flour, water and yeast. It’s usually denser than other types of bread due to the high protein content in wheat flour. Wheat bread has many nutritional benefits, such as being a good source of fiber, vitamins B1 and B2, magnesium and iron. It also contains complex carbohydrates which provide sustained energy throughout the day without spiking blood sugar levels too much. The pros for eating wheat bread include its ability to help regulate digestion due to its high-fiber content; it may reduce risk factors for heart disease; it can be part of an overall healthy diet that promotes weight loss; and it’s often enriched with essential vitamins like thiamin or folate which are important for metabolic processes in our bodies. Additionally, some people find that they feel fuller after consuming wholewheat products compared with refined grain products like white breads or pastas because they contain more indigestible parts (fibers) that take longer to break down during digestion process leading them feeling fullness faster than processed grains would do. On the flip side though there are potential cons associated with consuming large amounts of wheats products – these include increased gas production (due to fiber fermentation), bloating/discomfort related digestive problems caused by insufficiently chewed fibers passing through small intestine undigested as well as potential allergies from gluten contained within this food group so care should always be taken when introducing new foods into one’s diet gradually.