Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca Nutrition Facts & Health Impact

Nutrition Facts

Serving Size: 100g

Calories1036

Total Fat5.2g

Saturated Fat0.0g

Total Carbs45.8g

Fiber4.3g

Sugars3.5g

Protein4.3g

Macro Breakdown

Protein4.3g (7%)

Carbs45.8g (74%)

Fat5.2g (19%)

Glycemic Impact

Glycemic Index	52 (Low)
Glycemic Load	9
Insulin Index	53

Health Scores (0-10)

10.0

Metabolic

6.4

Inflammation

6.2

Hormonal

7.1

Gut Health

4.8

Skin Health

4.8

Brain Health

10.0

Bone Health

6.2

Sleep

7.2

Exercise

6.2

Longevity

5.2

Detox

5.4

Immunity

5.8

Pral

0.2

Satiety

0.0

Nutrient Density

5.0

Bioavailability

0.3

Electrolyte

5.7

Methylation

🧬 How Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca Affects Your Health

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Testosterone 4% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

🧘

Cortisol & Stress 3% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Cortisol 4% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 1% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

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Anemia

iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Athletic Performance

protein + iron. Protein for MPS. Iron for O2 transport. B12 for RBC production. Nitrates→NO→vasodilation. Electrolyt.

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Iron 15% DV

15% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

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Magnesium 3% DV

3% DV. Calms nerves, relaxes muscles, supports sleep.

Complete Nutrient Profile

Nutrient	Amount / 100g	% Daily Value
Energy Kcal	1036.0 kJ	—
Protein	4.3 g	9% DV
Total Fat	5.2 g	7% DV
Carbohydrate	45.8 g	17% DV
Fiber	4.3 g	15% DV
Sugar	3.5 g	7% DV
Sodium	447.0 mg	19% DV
Calcium	138.0 mg	11% DV
Iron	2.6 mg	15% DV
Magnesium	12.0 mg	3% DV
Phosphorus	51.0 mg	4% DV
Potassium	75.0 mg	2% DV
Zinc	0.5 mg	4% DV
Vitamin B6	0.1 mg	4% DV
Folate	36.0 µg	9% DV
Vitamin E	0.6 mg	4% DV
Vitamin K	0.3 µg	—
Selenium	0.4 µg	1% DV

Compare Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca With...

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Frequently Asked Questions

How does Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca support gut health?

Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca contains 4.3g of fiber per 100g (15% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.

Does Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca affect hormones?

Yes — Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca is rich in fiber (15% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production.

Does Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca contain anti-nutrients?

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).

How filling is Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca?

Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca has a satiety score of 0.2/10. The 4.3g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.