Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
Nutrition Facts
Per serving (100 g)
Detailed Breakdown
| Fiber | 4.30 g | 15% DV |
| Sugar | 3.53 g | 7% DV |
| Saturated Fat | 0.98 g | 5% DV |
| Trans Fat | 0.01 g | 0% DV |
| Sodium | 447.00 mg | 19% DV |
| Calcium | 138.00 mg | 14% DV |
| Iron | 2.63 mg | 15% DV |
| Potassium | 75.00 mg | 2% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Understanding Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca Nutrition
Per serving of 100g, Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca provides 248 calories with a macronutrient split of roughly 7% protein, 74% carbohydrates, and 19% 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 rice flour, corn starch, and/or tapioca stands out for its some fiber (4.3g) — contributes to daily intake; moderate sodium (447mg) — typical for processed foods; notable calcium (138mg) — bone health; iron content (2.6mg) — supports oxygen transport.
How it fits in a balanced diet: Carbohydrates dominate the calorie profile here (74%), 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.