Other Bread
Bread, protein, toasted (includes gluten)
Nutrition facts per 100 g · edible portion
Cereals And Cereal Products24 forms & preparations
Dietary labels are inferred automatically from Bread, protein, toasted (includes gluten)'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 28/100
How many beneficial nutrients Bread, protein, toasted (includes gluten) 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, protein, toasted (includes gluten) come from — the split across carbs, fat & protein.
72% from carbs
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Carbs 72%48.1 g per serving
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Fat 8%2.4 g per serving
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Protein 20%13.2 g per serving
What Bread, protein, toasted (includes gluten) 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 | 48.1 g | |
| Dietary Fiber | 3.3 g | |
| Total Sugars | 1.4 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 2.4 g | |
| Saturated Fat | 0.4 g | |
| Monounsaturated Fat | 0.2 g | — |
| Polyunsaturated Fat | 1.1 g | — |
| Omega-3 Fatty Acids | 65.0 mg | — |
| Omega-6 Fatty Acids | 1,044.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 2.0 mg | — |
| Palmitic Acid | 315.0 mg | — |
| Stearic Acid | 23.0 mg | — |
| Palmitoleic Acid | 1.0 mg | — |
| Oleic Acid | 200.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 1,044.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 13.2 g | |
| Histidine | 297.0 mg | — |
| Isoleucine | 518.0 mg | — |
| Leucine | 943.0 mg | — |
| Lysine | 409.0 mg | — |
| Methionine | 218.0 mg | — |
| Phenylalanine | 655.0 mg | — |
| Threonine | 402.0 mg | — |
| Tryptophan | 163.0 mg | — |
| Valine | 569.0 mg | — |
| Alanine | 455.0 mg | — |
| Arginine | 602.0 mg | — |
| Aspartic Acid | 806.0 mg | — |
| Cystine | 272.0 mg | — |
| Glutamic Acid | 4,054.0 mg | — |
| Glycine | 488.0 mg | — |
| Proline | 1,343.0 mg | — |
| Serine | 664.0 mg | — |
| Tyrosine | 397.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.4 mg | |
| Vitamin K | 1.3 mcg | |
| Thiamin (B1) | 0.3 mg | |
| Riboflavin (B2) | 0.4 mg | |
| Niacin (B3) | 4.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 99.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 20.3 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 136.0 mg | |
| Iron | 4.6 mg | |
| Magnesium | 56.0 mg | |
| Phosphorus | 189.0 mg | |
| Potassium | 346.0 mg | |
| Sodium | 601.0 mg | |
| Zinc | 1.2 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.8 mg | |
| Selenium | 36.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 2.1 g | — |
About Bread, protein, toasted (includes gluten)
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, protein, toasted (includes gluten)?
There are 270 calories in 100 g of Bread, protein, toasted (includes gluten), or about 77 calories in 1 oz (28 g).
How much protein is in Bread, protein, toasted (includes gluten)?
Bread, protein, toasted (includes gluten) contains 13.2 g of protein per 100 g.
How many carbs are in Bread, protein, toasted (includes gluten)?
Bread, protein, toasted (includes gluten) has 48.1 g of carbohydrates per 100 g.
How much fat is in Bread, protein, toasted (includes gluten)?
Bread, protein, toasted (includes gluten) provides 2.4 g of total fat per 100 g.
What is Bread, protein, toasted (includes gluten) a good source of?
Bread, protein, toasted (includes gluten) is an excellent source of Selenium (66% DV), Manganese (35% DV), Riboflavin (B2) (30% DV), Niacin (B3) (27% DV), Protein (26% DV) and Thiamin (B1) (26% DV) and a good source of Phosphorus, Magnesium, Dietary Fiber, Zinc and Calcium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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