Whole Wheat Bread vs Sourdough: Nutrition Comparison
Whole wheat bread and sourdough are both popular bread choices with distinct nutritional profiles and fermentation characteristics. Whole wheat bread retains the bran and germ of the wheat kernel, providing more fibre and micronutrients than most sourdoughs. Sourdough made with white flour has a lower fibre content but benefits from the fermentation process — the lactic acid bacteria break down some of the gluten and phytic acid, potentially improving digestibility and mineral absorption. The glycaemic response to sourdough is also often lower than equivalent regular white bread. For maximum fibre, whole wheat wins. For digestibility and flavour, sourdough is a strong alternative.
Nutrition Comparison
| Nutrient |
1 Serving (57g)*
|
2 ONZ (57.0g)
|
|---|---|---|
| Calories | 147.1 kcal | 140.2 kcal |
| Total Fat | 3.7 g | 0.5 g |
| Saturated Fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 0 mg | 259.9 mg |
| Total Carbs | 25.7 g | 28 g |
| Dietary Fiber | 3.7 g | 1 g |
| Sugars | 0 g | 1 g |
| Protein | 5.5 g | 6 g |
* Nutrition data sourced from the USDA Food Central Database. Values marked with * have been normalized to match the larger serving size for a fair comparison. Individual products may vary.
Full Nutrition Details
See the complete nutrition breakdown for each food individually, including vitamins and minerals.