1 serving (56 grams) contains 120 calories, 5.0 grams of protein, 0.5 grams of fat, and 25.0 grams of carbohydrates.
Calories |
321.4 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 1.3 g | 1% | |
Saturated Fat | 0 g | 0% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 13.5 mg | 4% | |
Sodium | 669.6 mg | 29% | |
Total Carbohydrates | 67.0 g | 24% | |
Dietary Fiber | 2.7 g | 9% | |
Sugars | 2.7 g | ||
protein | 13.4 g | 26% | |
Vitamin D | 0 mcg | 0% | |
Calcium | 54.1 mg | 4% | |
Iron | 2.9 mg | 16% | |
Potassium | 106.6 mg | 2% |
* 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 made through natural fermentation, relying on wild yeast and lactobacilli to leaven the dough instead of commercial yeast. It typically consists of flour, water, and salt, with no added sugars or preservatives. Originating from ancient civilizations, sourdough has been a staple in various cuisines, including European and Middle Eastern traditions. Its long fermentation process creates a distinctive tangy flavor and chewy texture. Nutritionally, sourdough is often touted for its digestibility; the fermentation breaks down complex carbohydrates and gluten, making it gentler on the digestive system for some individuals. It also has a lower glycemic index compared to other bread, which may support better blood sugar control. Sourdough is a good source of carbohydrates and occasionally vitamins and minerals, depending on the type of flour used. However, as with any bread, portion control is key due to its calorie content.