| Glycemic Index | Glycemic Load |
90.0
|
43.9
|
The glycemic index (GI) of white flour bread equals to 90.0, which classifies it as a high GI food. The glycemic load (GL) of white flour bread is equal to 43.9, which classifies it as a high GL food.
| Nutrition Facts | |
| Calories (kcal) | 242.0 |
| Carbohydrates (g) | 48.8 |
| Proteins (g) | 8.1 |
| Fats (g) | 1.0 |
100 grams of white flour bread contain 242.0 kcal (1013 kJ), 8.1 grams of proteins, 48.8 grams of carbohydrates, and 1.0 grams of fats.
White flour bread is a processed grain product that usually has refined white wheat flour as its primary ingredient. It is typically enriched with vitamins and minerals, such as iron and B-vitamins. This type of bread also contains added shortening or oil for texture, flavorings like yeast, salt and sugar to enhance the taste, as well as preservatives to extend shelf life. White flour bread provides carbohydrates for energy along with protein and fiber which can help regulate digestion. One benefit of eating white flour bread is that it’s convenient – you can find it in almost any grocery store or bakery around the world. In addition, many people prefer its lightness compared to other types of baked goods made from whole grains like rye or oats because they are denser in texture and more filling due to their higher fiber content. However there are some drawbacks when we look at white flour’s nutritional profile since most manufacturers have removed the germ (the part containing essential fatty acids) during processing leaving only endosperm mainly consisting mostly of starch without much nutrient value apart from carbohydrates – thus providing less nutrition than whole grain varieties would provide if consumed on regular basis over time . Additionally consuming too much carbs will cause fluctuations in blood sugar levels leading potentially lead to issues related diabetes or obesity if eaten excessively over long periods.