Fresh baked bread
Packaged product Pain et produits cuits au four
Fresh baked bread contains 267 kcal per 100 g. A serving, 1 slice, 25 g (25 g) provides about 67 kcal.
Roughly 75 % of its calories come from carbohydrates, with 14 % from protein and 11 % from fat (estimated with general energy factors).
That is close to the median for pain et produits cuits au four on FoodFactly (263 kcal per 100 g).
100 g provides 83 % of the Daily Value for Thiamine (B1), 40 % of the Daily Value for Niacine (B3) and 34 % of the Daily Value for Riboflavine (B2).
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 | 3,3 g | 4 % |
| Saturated fat L | 0 g | 0 % |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0 % |
| Sodium L | 467 mg | 20 % |
| Total carbohydrates L | 48,9 g | 18 % |
| Dietary fiber L | 2,2 g | 8 % |
| Total sugars L | 4,4 g | |
| Added sugars L | 4,4 g | 9 % |
| Protein L | 8,9 g | 18 % |
| Vitamine A L | 0 µg | 0 % |
| Vitamine C L | 0 mg | 0 % |
| Thiamine (B1) L | 1 mg | 83 % |
| Riboflavine (B2) L | 0,44 mg | 34 % |
| Niacine (B3) L | 6,4 mg | 40 % |
| Folate (B9) L | 103 µg | 26 % |
| Calcium L | 104 mg | 8 % |
| Fer L | 2,7 mg | 15 % |
| Potassium L | 89 mg | 2 % |
% 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 14 %
- Carbohydrates 75 %
- 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
- Protein8,9 gbelow the median for pain et produits cuits au four (median 8,9 g)
- Fiber2,2 gbelow the median for pain et produits cuits au four (median 3,3 g)
- Sugars4,4 gabove the median for pain et produits cuits au four (median 3,1 g)
- Fat3,3 gbelow the median for pain et produits cuits au four (median 3,6 g)
- Saturated fat0 gin the lowest quarter of pain et produits cuits au four (median 0,4 g)
- Protein per 100 kcal3,3 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Fats and cholesterol (2)
| Graisses monoinsaturées L | 0 g |
|---|---|
| Graisses polyinsaturées L | 1,1 g |
Carotenoids (1)
| Vitamine D (D2 + D3), Unités internationales L | 0 IU |
|---|
Other components (1)
| Acide folique L | 89 µg |
|---|
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 | USDA Branded | Open Food Facts |
|---|---|---|
| Calories | 267 kcal | 320 kcal |
| Protein | 8,9 g | 8 g |
| Carbohydrates | 48,9 g | 60 g |
| Fat | 3,3 g | 4 g |
| Fiber | 2,2 g | 0 g |
| Sugars | 4,4 g | 4 g |
| Sodium | 467 mg | 500 mg |
Product details
- Barcode
- 0051933702301
- Label serving
- 1 SLICE (25 g)
- Category
- Pains
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, corn syrup, yeast, soy oil. contains 2% or less of the following: salt, monoglycerides, calcium sulfate, monocalcium phosphate, calcium propionate (a preservative), ammonium sulfate, enzyme, ascorbic acid, soy lecithin.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Farine de froment (blé)LevureSel
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 |
| Brown floury baps Lidl | 267 | 10,1 g | 46,9 g | 3 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 |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Fresh baked bread?
100 g of Fresh baked bread has 267 kcal. Serving, 1 slice, 25 g (25 g): about 67 kcal.
How much protein is in Fresh baked bread?
Fresh baked bread contains 8,9 g of protein per 100 g (18 % of the 50 g Daily Value), or 2,2 g in serving, 1 slice, 25 g (25 g). About 14 % of its calories come from protein. Compared with other pain et produits cuits au four, that is below the median (median 8,9 g).
How many carbs are in Fresh baked bread?
Fresh baked bread has 48,9 g of total carbohydrates per 100 g, including 2,2 g of fiber and 4,4 g of sugars.
How much fat is in Fresh baked bread?
Fresh baked bread contains 3,3 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).
What vitamins and minerals does Fresh baked bread contain?
Per 100 g, the most notable amounts relative to the Daily Value are Thiamine (B1) (83 % DV), Niacine (B3) (40 % DV), Riboflavine (B2) (34 % DV), Folate (B9) (26 % DV) and fer (15 % DV). The full list is in the vitamins and minerals table above.
How much sodium is in Fresh baked bread?
100 g contains 467 mg of sodium, 20 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated 26 février 2026. FoodFactly last checked it on 7 novembre 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 2461910. License: CC0 1.0 (U.S. public domain). Source record dated 20 mai 2021. Imported 6 novembre 2026.
- Open Food Facts, record 0051933702301. License: ODbL 1.0 (Open Food Facts). Source record dated 26 février 2026. Imported 7 novembre 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.