Source
Protein
8.36 g · 17% DV target
A versatile staple with a soft, uniform crumb and mild flavor, white bread serves as a primary energy source characterized by its refined texture and rapid digestibility.
White bread is characterized by a high glycemic index (a measure of how quickly a food raises blood sugar levels), which results in a more rapid postprandial (after-meal) glucose response compared to whole-grain varieties .126
Frequent consumption of white bread is often associated with lower overall diet quality, as it is commonly eaten alongside foods like red and processed meats that are linked to increased health risks .1
One large cohort study found that consuming two or more portions of white bread per day was associated with a 40% higher risk of becoming overweight or obese compared to consuming one portion or less per week .10
Early research indicates that white bread contains lower concentrations of acrylamide (a chemical that can form in some foods during high-temperature cooking) than whole-grain bread, though the health implications of this difference remain a subject of study .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
8.36 g · 17% DV target
47.9 g · 17% DV target
3.41 g · 12% DV target
0.02 g · 2% DV target
Not a benefit — best kept low
0.41 g · Top 25% of grains & starches
0.18 mg · 15% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place to prevent mold.
Freeze in slices for easy defrosting.
Wheat has a relatively low carbon footprint, though industrial processing adds to its total impact.
The Chorleywood bread process, developed in 1961, uses high-speed mixing and chemical improvers to produce a loaf from flour to sliced bread in just three and a half hours.