Wheat flour, white, bread, enriched

495 calories in 1 cup

Calories in Wheat flour, white, bread, enriched
Wheat flour, white, bread, enriched Suggest a better name
495 calories in 1 cup
1 cup = 137g ≈ 0.302lb ≈ 4.83oz
3.61 calories / gram
9 Weight Watchers points
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Calorie Sources:83% carbohydrates; 13% proteins; 4% fats
Fats:2.27 g (19 calories, 2% by weight)
Carbohydrates:99.37 g (409 calories, 73% by weight)
Proteins:16.41 g (66 calories, 12% by weight)
Alcohol:~
Water:18.30 g (13% by weight)
Fat Composition:65% polyunsaturated; 22% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:3.29 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20083
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Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1.37 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:108.23 mcg
Vitamin B-1:1.11 mg
Vitamin B-2:698.70 mcg
Vitamin B-3:10.34 mg
Vitamin B-5:589.10 mcg
Vitamin B-6:41.10 mcg
Vitamin B-9:250.71 mcg
Food folate:45.21 mcg
Dietary Folate Equivalent:394.56 mcg
Folic acid:205.50 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:14.25 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:548 mcg
Added α-Tocopherol:~
β-Tocopherol:274 mcg
δ-Tocopherol:~
γ-Tocopherol:1.97 mg
Vitamin K:0.41 mcg
Calcium (Ca):20.55 mg
Copper (Cu):246.60 mcg
Fluoride (F):~
Iron (Fe):6.04 mg
Magnesium (Mg):34.25 mg
Manganese (Mn):1.08 mg
Phosphorus (P):0.13 g
Potassium (K):0.14 g
Selenium (Se):54.39 mcg
Sodium (Na):2.74 mg
Zinc (Zn):1.16 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:99.37 g
Dietary Fiber:3.29 g
Sugars Total:0.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.41 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.12 g
Methionine:0.29 g
Lysine:0.32 g
Isoleucine:0.60 g
Valine:0.69 g
Threonine:0.44 g
Tryptophan:0.18 g
Histidine:0.34 g
Arginine:0.56 g
Non-essential amino acids
Alanine:0.49 g
Aspartic acid:0.66 g
Betaine:~
Cystine:0.36 g
Glutamic acid:5.74 g
Glycine:0.56 g
Hydroxyproline:~
Proline:1.92 g
Serine:0.79 g
Tyrosine:0.44 g
Fats Total:2.27 g
Saturated fatty acids:0.33 g
Monounsaturated fatty acids:0.19 g
Polyunsaturated fatty acids:0.99 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.37 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.29 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:13.70 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:6.85 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.18 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.93 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:54.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.64 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.
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