French Sourdough
Packaged product Bread and Baked Goods
French Sourdough contains 267 kcal per 100 g. A serving, 1 slice, 30 g (30 g) provides about 80 kcal.
Roughly 84% of its calories come from carbohydrates, with 16% from protein and 0% 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 10% of the Daily Value for calcium.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 267 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 600 mg | 26% |
| Total carbohydrates L | 53.3 g | 19% |
| Dietary fiber L | 3.3 g | 12% |
| Total sugars L | 6.7 g | |
| Added sugars L | 0.76 g | 2% |
| Protein L | 10 g | 20% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 4 mg | 4% |
| Thiamin (B1) L | 0 mg | 0% |
| Riboflavin (B2) L | 0.11 mg | 9% |
| Niacin (B3) L | 1.3 mg | 8% |
| Folate (B9) L | 27 µg | 7% |
| Calcium L | 133 mg | 10% |
| Iron L | 1.2 mg | 7% |
% 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 16%
- Carbohydrates 84%
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
- Protein10 gabove the median for bread and baked goods (median 8.9 g)
- Fiber3.3 gbelow the median for bread and baked goods (median 3.5 g)
- Sugars6.7 gin the top quarter of bread and baked goods (median 3 g)
- Fat0 gin the lowest quarter of bread and baked goods (median 3.6 g)
- Saturated fat0 gin the lowest quarter of bread and baked goods (median 0.4 g)
- Sodium600 mgin the top quarter of bread and baked goods (median 464 mg)
- Protein per 100 kcal3.7 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 | 267 kcal | 267 kcal |
| Protein | 10 g | 10 g |
| Carbohydrates | 53.3 g | 53.3 g |
| Fat | 0 g | 0 g |
| Fiber | 3.3 g | 3.3 g |
| Sugars | 6.7 g | 6.7 g |
| Sodium | 610 mg | 600 mg |
Product details
- Barcode
- 0052417002160
- Label serving
- 1 SLICE (30 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
Bleached enriched wheat flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), water, contains 2% or less of each of the following: salt, sugar, yeast, vinegar, calcium propionate (preservative), soybean oil, defatted enzyme active soy flour, diacetyl tartaric acid ester of mono-diglycerides (datem), enzyme active soy flour, calcium sulfate, potassium bromate. enzymes, ascorbic acid (vitamin c), l-cysteine hydrochloride.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarYeastVinegarSalt
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Light Rye Sliced Wide Pan Bread Private Selection | 267 | 8.9 g | 51.1 g | 2.2 g |
| Wheat Sub Rolls The Bakery | 267 | 8.9 g | 51.1 g | 3.3 g |
| mondo natura, pane di semola di grano duro con olio extravergine di oliva Mondo Natura | 267 | 9.1 g | 47.9 g | 3.6 g |
| Pane morbido con farina intégrale Il Viaggiator Goloso | 267 | 11 g | 40 g | 5.5 g |
| Sourdough Bread Pioneer | 267 | 8.9 g | 55.6 g | 1.4 g |
| Welsh Batch Baked White Loaf Jones’ Village Bakery | 267 | 7.9 g | 53.8 g | 1.6 g |
| Dinkel Roggen Sandwich Kornmark | 267 | 10.2 g | 41 g | 5.8 g |
| Organic Wheat OneBun Ozery Bakery | 267 | 10 g | 53.3 g | 1.7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in French Sourdough?
100 g of French Sourdough has 267 kcal. Serving, 1 slice, 30 g (30 g): about 80 kcal.
Is French Sourdough high in protein?
French Sourdough contains 10 g of protein per 100 g (20% of the 50 g Daily Value), or 3 g in serving, 1 slice, 30 g (30 g). About 16% of its calories come from protein. Compared with other bread and baked goods, that is above the median (median 8.9 g).
How many carbs are in French Sourdough?
French Sourdough has 53.3 g of total carbohydrates per 100 g, including 3.3 g of fiber and 6.7 g of sugars.
How much fat is in French Sourdough?
French Sourdough contains 0 g of fat per 100 g, of which 0 g is saturated (0% of the Daily Value).
What vitamins and minerals does French Sourdough contain?
Per 100 g, the most notable amounts relative to the Daily Value are calcium (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in French Sourdough?
100 g contains 600 mg of sodium, 26% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated February 26, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2489333. License: CC0 1.0 (U.S. public domain). Source record dated March 13, 2018. Imported November 6, 2026.
- Open Food Facts, record 0052417002160. 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.