Sourdough Bread
Slow-fermented bread with a mildly acidic flavour and open crumb.
Nutrition per 100 g
Standardised to 100 g of sourdough bread for fair comparison. Typical serving: 2 slices (60 g) — 155 kcal per 60 g serving.
| Nutrient | Per 100 g | Per serving (60 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 258 kcal | 155 kcal | 100 kcal |
| Protein | 10.2 g | 6.1 g | 3.9 g |
| Carbohydrate | 50 g | 30 g | 19.4 g |
| Fat | 1.8 g | 1.1 g | 0.7 g |
| Fibre | 3.3 g | 2 g | 1.3 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of sourdough bread, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (60 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0.21 mg | 0.13 mg | 1% |
| Vitamin K | 0.7 µg | 0.42 µg | <1% |
| Thiamin | 0.71 mg | 0.43 mg | 59% |
| Riboflavin | 0.43 mg | 0.26 mg | 33% |
| Niacin | 4.8 mg | 2.9 mg | 30% |
| Vitamin B6 | 0.11 mg | 0.066 mg | 6% |
| Folate | 170 µg | 102 µg | 43% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0.46 mg | 0.28 mg | 9% |
| Choline | 8 mg | 4.8 mg | 1% |
| Minerals | |||
| Calcium | 52 mg | 31.2 mg | 4% |
| Iron | 3.9 mg | 2.3 mg | 22% |
| Magnesium | 32 mg | 19.2 mg | 8% |
| Phosphorus | 105 mg | 63 mg | 8% |
| Potassium | 117 mg | 70.2 mg | 2% |
| Sodium | 602 mg | 361 mg | 26% |
| Zinc | 1 mg | 0.6 mg | 9% |
| Selenium | 28.6 µg | 17.2 µg | 52% |
| Copper | 0.15 mg | 0.09 mg | 17% |
| Manganese | 0.58 mg | 0.35 mg | 25% |
Source: USDA FoodData Central — Bread, french or vienna (includes sourdough)
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat sourdough bread?
- Long fermentation can improve mineral availability.
- Often better tolerated than fast-risen bread.
How to include it
- Toast and rub with garlic and olive oil.
- Serve with soup or eggs.
Things to consider
- The live cultures are baked off; it is not a probiotic food.
- Wholemeal sourdough carries more fibre than white.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
Related foods
Whole Wheat Bread
Bread made with the whole grain, giving two to three times the fibre of white.
- kcal
- 247
- protein
- 12.2 g
- fibre
- 6.7 g
per 100 g · Typical serving: 2 slices (60 g)
Rye Bread
Dense, sour and more filling than wheat bread, with useful fibre per slice.
- kcal
- 259
- protein
- 8.6 g
- fibre
- 6.1 g
per 100 g · Typical serving: 2 slices (64 g)
Baguette
Crusty French white loaf made from just flour, water, salt and yeast.
- kcal
- 277
- protein
- 9.3 g
- fibre
- 2.3 g
per 100 g · Typical serving: 1 piece (60 g)
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