San Francisco Style Sourdough Bread
Packaged product Bread and Baked Goods Stonemill
San Francisco Style Sourdough Bread contains 246 kcal per 100 g. A serving, 2 slices, 65 g (65 g) provides about 160 kcal.
Roughly 76% of its calories come from carbohydrates, with 15% from protein and 9% 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 123% of the Daily Value for Thiamin (B1), 25% of the Daily Value for copper and 24% of the Daily Value for Folate (B9).
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 | 246 kcal | |
| Total fat L | 2.3 g | 3% |
| Saturated fat L | 0.46 g | 2% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 400 mg | 17% |
| Total carbohydrates L | 46.2 g | 17% |
| Dietary fiber L | 1.5 g | 5% |
| Total sugars L | 0 g | |
| Added sugars L | 0.096 g | 0.2% |
| Protein L | 9.2 g | 18% |
| Vitamin A L | 1.2 µg | 0.1% |
| Vitamin C L | 0.18 mg | 0.2% |
| Vitamin D L | 0.094 µg | 0.5% |
| Vitamin E L | 0.65 mg | 4% |
| Thiamin (B1) L | 1.5 mg | 123% |
| Riboflavin (B2) L | 0.12 mg | 9% |
| Niacin (B3) L | 2.1 mg | 13% |
| Pantothenic acid (B5) L | 0.87 mg | 17% |
| Vitamin B6 L | 0.17 mg | 10% |
| Folate (B9) L | 94.7 µg | 24% |
| Vitamin B12 L | 0.039 µg | 2% |
| Calcium L | 33.8 mg | 3% |
| Iron L | 2.7 mg | 15% |
| Magnesium L | 63.5 mg | 15% |
| Phosphorus L | 261 mg | 21% |
| Potassium L | 115 mg | 2% |
| Zinc L | 2.2 mg | 20% |
| Copper L | 0.23 mg | 25% |
| Manganese L | 0.31 mg | 13% |
| Selenium L | 9.2 µg | 17% |
| Iodine L | 10.4 µg | 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 15%
- Carbohydrates 76%
- Fat 9%
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
- Protein9.2 gabove the median for bread and baked goods (median 8.9 g)
- Fiber1.5 gin the lowest quarter of bread and baked goods (median 3.5 g)
- Sugars0 gin the lowest quarter of bread and baked goods (median 3 g)
- Fat2.3 gbelow the median for bread and baked goods (median 3.6 g)
- Saturated fat0.46 gabove the median for bread and baked goods (median 0.46 g)
- Sodium400 mgbelow 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
- Water31.2 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 36.2 g |
|---|
Carotenoids (1)
| Beta-carotene L | 4.8 µg |
|---|
Other components (2)
| Water L | 31.2 g |
|---|---|
| Alcohol L | 0 g |
Product details
Ingredients
Enriched wheat flour, Water, Yeast*, Fermented wheat flour, Wheat semolina, Wheat gluten*, Olive oil, Sea salt, Cultured wheat flour, Vinegar, Cultured dextrose
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourYeastOlive oilSaltVinegar
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| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Protein Bread Multigrain Primal Bakery | 246 | 24.6 g | 15.4 g | 10.8 g |
| Classic Sourdough Artisan Bread Essential Baking | 246 | 4 g | 43 g | 1 g |
| Cracked Wheat Sourdough Artisan Bread Essential Baking | 246 | 9.2 g | 44.6 g | 3.1 g |
| Protein Silver Hill | 246 | 15.4 g | 40 g | 3.1 g |
| Oatilicious Sandwich TIP TOP | 246 | 10.2 g | 41.6 g | 3.1 g |
| wise wheat Woolworths | 246 | 11.1 g | 29.5 g | 8.1 g |
| Pane Ciopona farro e segale Panequaglia | 246 | 9.1 g | 46.4 g | 3.2 g |
| Хляб от Лимец Милена | 246 | 9.2 g | 43.6 g | 1.9 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0062240186326. License: ODbL 1.0 (Open Food Facts). Source record dated March 3, 2026. Imported November 8, 2026.
Last updated: . 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.