1 serving (60 grams) contains 160 calories, 5.3 grams of protein, 2.0 grams of fat, and 29.4 grams of carbohydrates.
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Nutrition Information
Calories |
638.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1166.4 mg | 50% | |
| Total Carbohydrates | 117.6 g | 42% | |
| Dietary Fiber | 7.0 g | 25% | |
| Sugars | 3.4 g | ||
| protein | 21.4 g | 42% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 40.8 mg | 3% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 276 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Sourdough
Sourdough is a type of bread made through a natural fermentation process involving flour, water, and wild yeast along with lactic acid bacteria. Originating from ancient civilizations, sourdough is closely associated with European cuisines, particularly in countries like France and Italy. Unlike breads made with commercial yeast, sourdough undergoes a slower fermentation that enhances its flavor and texture while reducing phytic acid, which can improve mineral absorption. It’s rich in beneficial probiotics if consumed fresh and provides essential nutrients like B vitamins, selenium, and manganese. Sourdough has a lower glycemic index compared to some other breads, making it a healthier choice for maintaining blood sugar levels. However, it’s still a carbohydrate-heavy food, so portion control is essential. The natural fermentation also makes it easier to digest for some individuals, particularly those sensitive to gluten.
