1 serving (60 grams) contains 185 calories, 7.0 grams of protein, 1.0 grams of fat, and 36.0 grams of carbohydrates.
Calories |
740.0 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 4.0 g | 5% | |
Saturated Fat | 0.8 g | 4% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 0 mg | 0% | |
Sodium | 1600.0 mg | 69% | |
Total Carbohydrates | 144 g | 52% | |
Dietary Fiber | 8.0 g | 28% | |
Sugars | 4.0 g | ||
protein | 28.0 g | 56% | |
Vitamin D | 0 mcg | 0% | |
Calcium | 80.0 mg | 6% | |
Iron | 8.0 mg | 44% | |
Potassium | 320.0 mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sourdough bread is a type of bread traditionally made using a natural fermentation process that relies on wild yeast and bacteria instead of commercial yeast. Originating in ancient civilizations and widely associated with European cuisine, sourdough has a distinct tangy flavor and chewy texture. Its simple ingredients typically include flour, water, and salt. During fermentation, the microorganisms break down sugars and proteins, which can make nutrients like iron and magnesium more bioavailable. Sourdough is often easier to digest due to the partial breakdown of gluten during the fermentation process, and its natural probiotics may promote gut health. Compared to some breads, it has a lower glycemic index, helping to support steady blood sugar levels. However, as with most baked goods, sourdough can be high in carbohydrates and sodium depending on the recipe. Choosing whole-grain versions provides additional fiber for a more balanced nutritional profile.