Bake'n serve hot enriched bread
Packaged product Bread and Baked Goods
Bake'n serve hot enriched bread contains 250 kcal per 100 g. A serving, 1 piece, 32 g (32 g) provides about 80 kcal.
Roughly 74% of its calories come from carbohydrates, with 15% from protein and 11% from fat (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (263 kcal per 100 g).
100 g provides 83% of the Daily Value for Thiamin (B1), 33% of the Daily Value for Riboflavin (B2) and 31% of the Daily Value for Niacin (B3).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 250 kcal | |
| Total fat L | 3.1 g | 4% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 469 mg | 20% |
| Total carbohydrates L | 46.9 g | 17% |
| Dietary fiber L | 3.1 g | 11% |
| Total sugars L | 3.1 g | |
| Added sugars L | 5.8 g | 12% |
| Protein L | 9.4 g | 19% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Thiamin (B1) L | 1 mg | 83% |
| Riboflavin (B2) L | 0.43 mg | 33% |
| Niacin (B3) L | 5 mg | 31% |
| Calcium L | 250 mg | 19% |
| Iron L | 3.4 mg | 19% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 15%
- Carbohydrates 74%
- Fat 11%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein9.4 gabove the median for bread and baked goods (median 8.9 g)
- Fiber3.1 gbelow the median for bread and baked goods (median 3.5 g)
- Sugars3.1 gabove the median for bread and baked goods (median 3 g)
- Fat3.1 gbelow the median for bread and baked goods (median 3.6 g)
- Saturated fat0 gin the lowest quarter of bread and baked goods (median 0.46 g)
- Sodium469 mgabove the median for bread and baked goods (median 464 mg)
- Protein per 100 kcal3.8 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 0 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 250 kcal | 250 kcal |
| Protein | 9.4 g | 9.4 g |
| Carbohydrates | 46.9 g | 46.9 g |
| Fat | 3.1 g | 3.1 g |
| Fiber | 3.1 g | 3.1 g |
| Sugars | 3.1 g | 3.1 g |
| Sodium | 469 mg | 469 mg |
Product details
- Barcode
- 0024126013850
- Label serving
- 1 PIECE (32 g)
- Category
- Breads
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Unbleached enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, corn syrup, contains 2% or less of the following: soybean oil, wheat gluten, salt, calcium propionate (to retain freshness), dough conditioners (monoglycerides, ethoxylated mono & diglycerides, ascorbic acid, calcium peroxide), yeast nutrients (calcium sulfate, calcium carbonate, monocalcium phosphate), sorbic acid, cornstarch, wheat starch, soy lecithin.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourYeastSalt
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|---|---|---|---|---|
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| Whole Grains 100% Whole Wheat Small Slice Brownbberry | 250 | 10.7 g | 50 g | 3.6 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 1956061. License: CC0 1.0 (U.S. public domain). Source record dated September 9, 2018. Imported November 6, 2026.
- Open Food Facts, record 0024126013850. License: ODbL 1.0 (Open Food Facts). Source record dated February 26, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.