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Whole grain
Whole grain by Panera provides 273 kcal per 100 g, with 6.8 g of sugars and 11.4 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1.0 slice (44.0 g)
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 273 kcal | 120 kcal | |
| Total fat | 4.6 g | 2 g | 3% |
| Saturated fat | 0 g | 0 g | 0% |
| Carbohydrates | 43.2 g | 19 g | 7% |
| Total sugars | 6.8 g | 3 g | |
| Added sugars | 6.8 g | 3 g | 6% |
| Dietary fiber | 6.8 g | 3 g | 11% |
| Protein | 11.4 g | 5 g | 10% |
| Salt | 1.1 g | 0.5 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
in a serv VINEGAR, FERMENTED RYE FLOUR, LACTIC ACID, ASCORBIC GROATS, FLAX SEEDS, MOLASSES, CULTURED WHEAT FLOUR, calories a day is used SALT. CANOLA OIL, CRACKED WHEAT, WHEAT BRAN, MILLET ACID, ENZYMES, SOY LECITHIN. CONTAINS: WHEAT, SOY.
- Allergens
- GlutenSoybeans
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 1.0 slice (44.0 g)
- Sold in
- United States
- Barcode
- 0835841006795
Prices reported by shoppers
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Frequently asked questions
How many calories are in Whole grain?
Whole grain contains 273 kcal per 100 g and about 120 kcal per serving (1.0 slice (44.0 g)).
How much sugar is in Whole grain?
Whole grain has 6.8 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Whole grain healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Whole grain contain?
According to the label data it contains: Gluten, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated May 3, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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