107 forms & preparations
Dietary labels are inferred automatically from English muffins, wheat, toasted'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 29/100
How many beneficial nutrients English muffins, wheat, toasted 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 English muffins, wheat, toasted come from — the split across carbs, fat & protein.
78% from carbs
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Carbs 78%48.7 g per serving
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Fat 8%2.1 g per serving
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Protein 15%9.4 g per serving
What English muffins, wheat, toasted 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 | 48.7 g | |
| Dietary Fiber | 5.0 g | |
| Total Sugars | 1.7 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 2.1 g | |
| Saturated Fat | 0.3 g | |
| Monounsaturated Fat | 0.3 g | — |
| Polyunsaturated Fat | 0.9 g | — |
| Omega-3 Fatty Acids | 52.0 mg | — |
| Omega-6 Fatty Acids | 853.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 2.0 mg | — |
| Palmitic Acid | 276.0 mg | — |
| Stearic Acid | 26.0 mg | — |
| Palmitoleic Acid | 40.0 mg | — |
| Oleic Acid | 264.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 853.0 mg | — |
| Arachidonic Acid | 1.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 9.4 g | |
| Histidine | 209.0 mg | — |
| Isoleucine | 370.0 mg | — |
| Leucine | 648.0 mg | — |
| Lysine | 294.0 mg | — |
| Methionine | 158.0 mg | — |
| Phenylalanine | 448.0 mg | — |
| Threonine | 289.0 mg | — |
| Tryptophan | 122.0 mg | — |
| Valine | 425.0 mg | — |
| Alanine | 349.0 mg | — |
| Arginine | 390.0 mg | — |
| Aspartic Acid | 495.0 mg | — |
| Cystine | 197.0 mg | — |
| Glutamic Acid | 2,839.0 mg | — |
| Glycine | 356.0 mg | — |
| Proline | 937.0 mg | — |
| Serine | 445.0 mg | — |
| Tyrosine | 278.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.5 mg | |
| Vitamin K | 0.9 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 3.3 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 59.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.2 mg | |
| Choline | 15.7 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 193.0 mg | |
| Iron | 3.1 mg | |
| Magnesium | 42.0 mg | |
| Phosphorus | 125.0 mg | |
| Potassium | 202.0 mg | |
| Sodium | 415.0 mg | |
| Zinc | 1.2 mg | |
| Copper | 0.2 mg | |
| Manganese | 1.1 mg | |
| Selenium | 31.8 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 | 2.5 g | — |
About English muffins, wheat, toasted
Pastry is a broad family of baked goods built on a dough of flour, fat, and liquid, prized for the tender, flaky, or crisp textures the fat creates as it separates layers of dough. The main types each behave differently: sturdy shortcrust for pies and tarts, airy laminated puff pastry for turnovers and vol-au-vents, buttery layered dough for croissants and Danishes, light choux for eclairs and cream puffs, and paper-thin filo for baklava and strudel.
Rich in refined carbohydrate and fat, pastries are an indulgent treat rather than an everyday staple, with calories driven largely by their butter or shortening. They form the foundation of both sweet and savory cooking, cradling fruit fillings, custards, meats, and cheeses. Success depends on keeping the fat cold and handling the dough gently. Store baked pastries in an airtight container, and freeze raw pastry dough to keep it fresh for weeks.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in English muffins, wheat, toasted?
There are 243 calories in 100 g of English muffins, wheat, toasted, or about 126 calories in 1 muffin (52 g).
How much protein is in English muffins, wheat, toasted?
English muffins, wheat, toasted contains 9.4 g of protein per 100 g.
How many carbs are in English muffins, wheat, toasted?
English muffins, wheat, toasted has 48.7 g of carbohydrates per 100 g.
How much fat is in English muffins, wheat, toasted?
English muffins, wheat, toasted provides 2.1 g of total fat per 100 g.
What is English muffins, wheat, toasted a good source of?
English muffins, wheat, toasted is an excellent source of Selenium (58% DV), Manganese (49% DV), Thiamin (B1) (31% DV), Riboflavin (B2) (22% DV) and Niacin (B3) (21% DV) and a good source of Protein, Dietary Fiber, Copper, Iron, Folate (B9) and Calcium (per 100 g). Daily Values are based on a 2,000-calorie diet.
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