Table 2: Nutritional composition (per 100 g) of test breads, using manufacturers' data

From: The impact of freezing and toasting on the glycaemic response of white bread

Test breadAvailable carbohydrateaProteinFatDietary fibrebSodium
Homemade bread43.98.61.71.90.6
Commercial bread40.59.24.53.10.4
  1. aCalculated according to FAO/WHO (1998).
  2. bAOAC International methodology.