Member of the food group: Breakfast Cereals
Calorie counts may not add up perfectly due to rounding errors
12 % of this foods calories come from fat. Dietary guidelines suggest less than 30% of your diet should contain fat.
10 % of calories from protein. Between 10% to 35% of protein is recommended.
Source: Nutrient data courtesy USDA.
Percent Daily Values (%DV) are for adults or children aged 4 years or older based upon a 2,000 calorie per day diet. RDA values change over time according to new recommendations from various sources including FDA, USDA, Health Canada the U.S. Institute of Medicine (IOM) among various other authroitative sources.
Health Facts or other claims or comments are editorial opinions, given without warranty, and are not intended to replace the advice of a nutritionist or other health-care professional. Opinions and ratings are based on weighted averages or the nutrient densities of those foods for which the FDA and Health Canada has established daily values, and do not consider other nutrients that may be important to your health, nor do they take into account your individual needs. Therefore, higher-rated foods may not necessarily be healthier for you than lower-rated foods. All foods, regardless of their rating may have the potential to play an important role in your diet.
If in doubt, seek advice from a health-care professional or registered dietition or nutritionist.
|Nitrogen Factor||6.25||Protein Factor|
|Fat Factor||Cholesterol Factor||0.0|
A good loaf of bread is certainly worth making over and over again. Made this multigrain sandwich bread the second time, and based on the experience from last time, I egg washed the bread before coating with oats, which did make a big difference and really made the oats so much easier stay on the bread. I preheated the oven to 400 degrees F, as soon as I put the bread into the oven, I lowered the temperature to 375 degrees F, which made the bread more brown than last time. I also placed another loaf pan with 1-inch boiling water in the oven to create some steam that gave the bread a better crust and texture overall. After the loaves were cooled, sliced them up, put in the zip-lock bags, popped into freezer. This way the bread can last at least one to two months.
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