Does every kind of bread have the same nutritional composition?

The nutritional composition of different kinds of bread varies little, and mainly according to how refined the flour is. The higher the content of wholemeal flour, the richer the content of proteins, fibres, mineral salts and vitamins of the B group.

Product (100 g)	kJ	kcal	Proteins (g)	Lipids (g)	Carbohydrates (g)	Fibres (g)
White bread*	1145	274	8	1	58	3.5
Rye bread*	999	239	7	1	51	5.5
Wholemeal bread*	1020	244	8	2	49	8.5
Wrapped wholemeal tin loaf or round loaf***	941-1083	225-259	10 to 12	2 to 3	41 to 46	6
Tin loaf or round loaf*	1133-1254	271-300	6 to 8	3 to 13	40 to 54	2 to 3
Bran loaf**	1062	254	11	2	48	8
Milk bread*	1262-1534	302-367	9	6-13	53-54	2.5
Toast*	1250	299	10	3	59	2.5
Toast with wheatgerm**	1685	403	11	10	67	5

Sources:
*    CIQUAL Table (French IT centre on food quality)
**   Dr Patrick Sérog, Dr Jean-Michel Cohen "Savoir manger, le guide des aliments"
*** Packaging

Source: IFN