1 serving (57 grams) contains 150 calories, 4.0 grams of protein, 2.0 grams of fat, and 30.0 grams of carbohydrates.
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Nutrition Information
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 10% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 833.3 mg | 36% | |
| Total Carbohydrates | 125.0 g | 45% | |
| Dietary Fiber | 8.3 g | 29% | |
| Sugars | 33.3 g | ||
| protein | 16.7 g | 33% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 83.3 mg | 6% | |
| Iron | 5.0 mg | 27% | |
| Potassium | 333.3 mg | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Sourdough cinnamon raisin bread
Sourdough Cinnamon Raisin Bread is a fermented bread made using a starter of naturally occurring wild yeast and bacteria. Originating from ancient civilizations where sourdough was a staple baking method, its preparation combines European bread-making traditions with a sweet and aromatic touch from cinnamon and raisins. This bread is notable for its tangy flavor, chewy texture, and natural sweetness. It contains beneficial probiotics from the fermentation process, dietary fiber from raisins and whole grains, and essential vitamins and minerals such as magnesium, potassium, and iron. The addition of cinnamon introduces antioxidants, while raisins provide naturally occurring sugars for a quick energy boost. Typically lower in simple sugars compared to yeast-leavened sweet breads, sourdough cinnamon raisin bread also has a lower glycemic index, making it a relatively healthier option for managing blood sugar levels when consumed in moderation.
Health Benefits
- Supports gut health due to probiotics created during the fermentation of sourdough.
- Contains dietary fiber from raisins, aiding in digestion and promoting satiety.
- Boosts energy with natural sugars from raisins while offering antioxidants such as polyphenols from cinnamon.
- Includes minerals like magnesium and potassium, which support muscle and nerve function.
- Relatively lower glycemic index can assist in better blood sugar management compared to other refined breads.
Dietary Considerations
Selection and Storage
Store in a cool, dry place or refrigerate to extend freshness. For longer storage, freeze slices in airtight packaging and toast them as needed.
Common Questions About Sourdough cinnamon raisin bread Nutrition
Is sourdough cinnamon raisin bread high in protein?
Sourdough cinnamon raisin bread is not particularly high in protein, as it typically contains around 4-6 grams of protein per 100 grams (roughly 2 slices). Its protein content is derived mainly from the wheat flour used in the dough.
Can I eat sourdough cinnamon raisin bread on a keto diet?
No, sourdough cinnamon raisin bread is not suitable for a keto diet. It is made from flour and contains a significant amount of carbohydrates, typically around 40-50 grams of carbs per 100 grams, which exceeds the daily carb allowance for keto dieters.
Are there any health benefits or concerns with eating sourdough cinnamon raisin bread?
Sourdough cinnamon raisin bread is easier to digest for some people due to the fermentation process, which may reduce gluten content slightly. However, it is still relatively high in sugar from the raisins and added sweeteners, which could be a concern for those managing blood sugar levels or monitoring calorie intake.
What is the recommended portion size for sourdough cinnamon raisin bread?
A typical serving size for sourdough cinnamon raisin bread is 1-2 slices, depending on the loaf size. A single slice usually provides around 100-150 calories, so portion size should be adjusted based on your dietary energy needs.
How does sourdough cinnamon raisin bread compare to regular cinnamon raisin bread?
Sourdough cinnamon raisin bread differs from regular cinnamon raisin bread mainly in its fermentation process. The sourdough version is likely to have a tangier flavor, lower glycemic index, and potentially better digestibility, while regular versions are often made with commercial yeast and may taste sweeter.
