Nutrition Facts
Serving Size: 100g
Calories1295
Total Fat9.3g
Saturated Fat0.0g
Total Carbs49.1g
Fiber4.9g
Sugars9.8g
Protein7.3g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 68 (Medium) |
| Glycemic Load | 23 |
| Insulin Index | 62 |
Health Scores (0-10)
10.0
Metabolic
6.9
Inflammation
7.4
Hormonal
6.5
Gut Health
4.3
Skin Health
4.9
Brain Health
10.0
Bone Health
8.1
Sleep
6.8
Exercise
5.5
Longevity
5.0
Detox
5.2
Immunity
6.9
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.5
Electrolyte
5.0
Methylation
𧬠How Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour Affects Your Health
Testosterone 5% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5Ξ±-reductase and inhibits aromatase.
Cortisol & Stress 7% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 5% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA β calming neurotransmitters that counter cortisol.
Pcos
magnesium + zinc. Insulin resistance drives 70%+ of PCOS. These nutrients improve insulin sensitivity, reduce androgen.
Gut Health
fiber + zinc. Soluble fiberβSCFA (butyrate) fuels colonocytes. Polyphenols metabolize into anti-inflammatory compo.
Iron 4% DV
4% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 7% DV
7% DV. Calms nerves, relaxes muscles, supports sleep.
Calcium 5% DV
5% DV. Bone density, muscle contraction, nerve signaling.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1295.0 kJ | β |
| Protein | 7.3 g | 14% DV |
| Total Fat | 9.3 g | 12% DV |
| Carbohydrate | 49.1 g | 18% DV |
| Fiber | 4.9 g | 18% DV |
| Sugar | 9.8 g | 20% DV |
| Sodium | 510.0 mg | 22% DV |
| Calcium | 60.0 mg | 5% DV |
| Iron | 0.8 mg | 4% DV |
| Magnesium | 31.0 mg | 7% DV |
| Phosphorus | 77.0 mg | 6% DV |
| Potassium | 123.0 mg | 3% DV |
| Zinc | 0.6 mg | 5% DV |
| Vitamin B6 | 0.1 mg | 5% DV |
Compare Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour With...
Alcoholic beverage, rice (sake)
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561 calAmaranth grain, cooked
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1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
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π Related Guides: π₯ PCOS (Polycystic Ovary Syndrome) π©Έ Magnesium Deficiency 𧬠Testosterone 𧬠Cortisol π΄ Sleep Quality π€ Constipation Relief
Frequently Asked Questions
How does Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour support gut health?
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour contains 4.9g of fiber per 100g (18% 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, whole grain, made with tapioca starch and brown rice flour affect hormones?
Yes β Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour is rich in sugar (20% DV), which Rapid blood sugar spikes β insulin surges β cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.. sugar supports Insulin and Cortisol production. fiber supports Estrogen and Insulin production.
Can people with diabetes eat Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour?
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour has a glycemic index of 68 (medium) and glycemic load of 23. Its moderate-to-high GI means blood sugar will rise faster. Pair with protein or fat to slow glucose absorption. Contains 4.9g fiber which helps moderate the blood sugar response.
Does Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour contain anti-nutrients?
Phytates (especially in whole grains β bind zinc, iron, calcium). Lectins (wheat germ agglutinin β reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates β the net effect is still positive.
How filling is Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour?
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour has a satiety score of 0.0/10. The 4.9g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.