Blood Sugar Impact of 100% Whole Wheat Bread, 100% Whole Wheat
contains 44.2g carbs per 100g with a Blood Sugar Impact score of 31. Learn detailed nutrition facts for this breads & buns to make informed diabetic food choices.
Key Nutrients
Per 43.0g serving100% whole wheat bread, 100% whole wheat contains 19.0g of carbs, 3.0g of sugar, 6.0g of protein, 2.0g of fat, and 3.0g of fiber per 43.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.
| Nutrient |
Amount per serving |
|---|---|
| Carbs | 19.0g |
| Sugars | 3.0g |
| Fiber | 3.0g |
| Protein | 6.0g |
| Fat | 2.0g |
Estimated Blood Sugar Response
100% whole wheat bread, 100% whole wheat contains 44.2g of carbs, 7.0g of sugar, and 7.0g of fiber per 43.0 GRMg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Medical Disclaimer: This blood sugar response estimate is intended for educational purposes only and is not medical advice.
Our Methodology: We calculate blood sugar impact using nutritional data including carbohydrates, sugars, fiber content, and food processing factors. This proprietary algorithm estimates timing and magnitude of blood sugar response based on established glycemic research.
Important: Individual responses vary significantly based on metabolism, medication, activity level, and overall health. This tool cannot replace professional medical advice, glucose monitoring, or consultation with your healthcare provider.
Community Blood Sugar Response
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Serving size 43.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 13.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, SUGAR, SOYBEAN OIL, CONTAINS 2 PERCENT OR LESS OF: YEAST, UNSULPHURED MOLASSES, SALT, WHEAT BRAN, HONEY, CALCIUM PROPIONATE AND SORBIC ACID (PRESERVATIVES), BUTTER, NONFAT MILK, MONO AND DIGLYCERIDES, SOY LECITHIN.
How People Feel
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Vitamins & Minerals
Vitamins
Minerals
Compare this against
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, SUGAR, SOYBEAN OIL, CONTAINS 2 PERCENT OR LESS OF: YEAST, UNSULPHURED MOLASSES, SALT, WHEAT BRAN, HONEY, CALCIUM PROPIONATE AND SORBIC ACID (PRESERVATIVES), BUTTER, NONFAT MILK, MONO AND DIGLYCERIDES, SOY LECITHIN.
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
100% Whole Wheat Bread, 100% Whole Wheat is a food product in the breads & buns category with a Blood Sugar Impact score of 30.9.
100% Whole Wheat Bread, 100% Whole Wheat has a Blood Sugar Impact (BSI) score of 30.9. Lower scores indicate less impact on blood glucose levels.
100% Whole Wheat Bread, 100% Whole Wheat contains 44.2g carbs, 7.0g sugars, 7.0g fiber, and 14.0g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating 100% Whole Wheat Bread, 100% Whole Wheat into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how 100% Whole Wheat Bread, 100% Whole Wheat compares to similar foods. You can also explore other foods in the breads & buns category for alternatives.