24 forms & preparations
Dietary labels are inferred automatically from Bread, egg's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 26/100
How many beneficial nutrients Bread, egg delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Bread, egg come from — the split across carbs, fat & protein.
68% from carbs
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Carbs 68%47.8 g per serving
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Fat 19%6.0 g per serving
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Protein 13%9.5 g per serving
What Bread, egg is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 47.8 g | |
| Dietary Fiber | 2.3 g | |
| Total Sugars | 1.8 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 1.6 g | |
| Monounsaturated Fat | 2.3 g | — |
| Polyunsaturated Fat | 1.1 g | — |
| Omega-3 Fatty Acids | 48.0 mg | — |
| Omega-6 Fatty Acids | 998.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 1.0 mg | — |
| Capric Acid | 1.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 20.0 mg | — |
| Palmitic Acid | 1,082.0 mg | — |
| Stearic Acid | 463.0 mg | — |
| Arachidic Acid | 3.0 mg | — |
| Behenic Acid | 4.0 mg | — |
| Palmitoleic Acid | 108.0 mg | — |
| Oleic Acid | 2,182.0 mg | — |
| Gadoleic Acid | 9.0 mg | — |
| Erucic Acid | 1.0 mg | — |
| Linoleic Acid | 998.0 mg | — |
| Arachidonic Acid | 46.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 1.0 mg | — |
| Docosahexaenoic Acid (DHA) | 12.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 9.5 g | |
| Histidine | 210.0 mg | — |
| Isoleucine | 394.0 mg | — |
| Leucine | 692.0 mg | — |
| Lysine | 311.0 mg | — |
| Methionine | 189.0 mg | — |
| Phenylalanine | 475.0 mg | — |
| Threonine | 306.0 mg | — |
| Tryptophan | 112.0 mg | — |
| Valine | 443.0 mg | — |
| Alanine | 356.0 mg | — |
| Arginine | 385.0 mg | — |
| Aspartic Acid | 522.0 mg | — |
| Cystine | 208.0 mg | — |
| Glutamic Acid | 2,856.0 mg | — |
| Glycine | 336.0 mg | — |
| Proline | 947.0 mg | — |
| Serine | 501.0 mg | — |
| Tyrosine | 292.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 63.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.5 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 0.9 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.4 mg | |
| Niacin (B3) | 4.8 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 105.0 mcg | |
| Vitamin B12 | 0.1 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 84.0 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 93.0 mg | |
| Iron | 3.0 mg | |
| Magnesium | 19.0 mg | |
| Phosphorus | 106.0 mg | |
| Potassium | 115.0 mg | |
| Sodium | 412.0 mg | |
| Zinc | 0.8 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.5 mg | |
| Selenium | 30.1 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 51.0 mg | |
| Phytosterols | 7.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.8 g | — |
About Bread, egg
Bread is one of the world's oldest and most fundamental foods, a staple across Europe, the Americas, the Middle East, and North Africa, much as rice anchors the table across East Asia. At its simplest it is a dough of flour and water, usually leavened with yeast or a sourdough starter, left to rise, then baked until the outside crisps and the inside turns light and airy. Wheat is the classic grain because its high gluten content gives dough the stretch and spring that traps gas and creates an open crumb, but bakers also work with rye, barley, corn, oats, spelt, and emmer, often blended with wheat flour for structure.
The result is an enormous family that spans crusty sourdough loaves, soft sandwich bread, flatbreads like pita and naan, bagels, baguettes, and dense whole-grain and rye loaves. Bread supplies carbohydrates for energy along with some protein and fiber, and whole-grain versions add more fiber, B vitamins, and minerals. Store crusty breads at room temperature and freeze extra loaves to keep them fresh.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Bread, egg?
There are 283 calories in 100 g of Bread, egg, or about 113 calories in 1 slice (5" x 3" x 1/2") (40 g).
How much protein is in Bread, egg?
Bread, egg contains 9.5 g of protein per 100 g.
How many carbs are in Bread, egg?
Bread, egg has 47.8 g of carbohydrates per 100 g.
How much fat is in Bread, egg?
Bread, egg provides 6.0 g of total fat per 100 g.
What is Bread, egg a good source of?
Bread, egg is an excellent source of Selenium (55% DV), Thiamin (B1) (37% DV), Riboflavin (B2) (34% DV), Niacin (B3) (30% DV), Folate (B9) (26% DV) and Manganese (22% DV) and a good source of Protein, Copper, Iron and Choline (per 100 g). Daily Values are based on a 2,000-calorie diet.
