Bread, gluten-free, white, made with tapioca starch and brown rice flour
Nutrition Facts
Per serving (100 g)
Detailed Breakdown
| Fiber | 5.50 g | 20% DV |
| Sugar | 11.30 g | 23% DV |
| Saturated Fat | 0.63 g | 3% DV |
| Trans Fat | 0.02 g | 0% DV |
| Sodium | 515.00 mg | 22% DV |
| Calcium | 59.00 mg | 6% DV |
| Iron | 0.53 mg | 3% DV |
| Potassium | 107.00 mg | 2% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Understanding Bread, gluten-free, white, made with tapioca starch and brown rice flour Nutrition
Per serving of 100g, Bread, gluten-free, white, made with tapioca starch and brown rice flour provides 298 calories with a macronutrient split of roughly 7% protein, 69% carbohydrates, and 24% fat. This makes it a carbohydrate-dominant, energy-dense food within the Baked Goods category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, Bread, gluten-free, white, made with tapioca starch and brown rice flour stands out for its moderate protein (5.4g) — useful in mixed meals; substantial fiber (5.5g) — supports digestive health; moderate sodium (515mg) — typical for processed foods.
How it fits in a balanced diet: Carbohydrates dominate the calorie profile here (69%), making this useful as a fueling food before activity or as part of a meal where it pairs with a protein and fat source.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.