Brioche Loaf
Packaged product Bread and Baked Goods Best APPETIT
Brioche Loaf contains 330 kcal per 100 g. A serving, 2 slices, 67 g (67 g) provides about 221 kcal.
Roughly 65% of its calories come from carbohydrates, with 26% from fat and 9% from protein (estimated with general energy factors).
That is more energy than the typical item in bread and baked goods on FoodFactly, where the median is 251 kcal per 100 g across 545 products.
100 g provides 24% of the Daily Value for Thiamin (B1).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 330 kcal | |
| Total fat L | 9.4 g | 12% |
| Saturated fat L | 4.1 g | 20% |
| Cholesterol L | 23.6 mg | 8% |
| Sodium L | 307 mg | 13% |
| Total carbohydrates L | 52.5 g | 19% |
| Dietary fiber L | 2.1 g | 8% |
| Total sugars L | 11.8 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 7.7 g | 15% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin D L | 0.15 µg | 0.7% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| Thiamin (B1) L | 0.28 mg | 24% |
| Riboflavin (B2) L | 0.045 mg | 3% |
| Vitamin B6 L | 0.1 mg | 6% |
| Vitamin B12 L | 0.1 µg | 4% |
| Choline L | 0 mg | 0% |
| Calcium L | 29.9 mg | 2% |
| Iron L | 0 mg | 0% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 231 mg | 5% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
% 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 9%
- Carbohydrates 65%
- Fat 26%
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
- Protein7.7 gin the lowest quarter of bread and baked goods (median 9.5 g)
- Fiber2.1 gin the lowest quarter of bread and baked goods (median 5.3 g)
- Sugars11.8 gin the top quarter of bread and baked goods (median 3.9 g)
- Fat9.4 gin the top quarter of bread and baked goods (median 3 g)
- Saturated fat4.1 gin the top quarter of bread and baked goods (median 0.2 g)
- Sodium307 mgin the lowest quarter of bread and baked goods (median 440 mg)
- Protein per 100 kcal2.3 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Other components (1)
| Caffeine L | 0 mg |
|---|
Product details
- Brand
- Best APPETIT
- Barcode
- 4088600079318
- Quantity
- 500 g
- Label serving
- 2 slices (67 g)
- Category
- Wheat breads
- Packaging
- en:loaf
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Wheat Flour, Sugar, Palm Oil, Pasteurised Egg, Invert Sugar Syrup, Salt, Yeast, Flavourings, Rapeseed Oil, Wheat Gluten, Skimmed Milk Powder, Milk Protein, Preservative: Calcium Propionate; Deactivated Yeast, Colour: Carotenes; Emulsifier: Mono-and Diglycerides of Fatty Acids.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarPalm oilEggSaltYeastRapeseed (canola) oil
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 4088600079318. License: ODbL 1.0 (Open Food Facts). Source record dated July 9, 2026. Imported November 6, 2026.
Last updated: . Source description: "BRIOCHE LOAF". Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.