Bread, white, commercially prepared, toasted

Baked Products

USDA dataset: SR Legacy

Quantity Unit

Basis: 100 g.

Meal

Nutrient

Amount

% DV*

Calories

290

14.5%

Dietary Fiber

2.9 g

10.4%

Total Sugars

6.2 g

Fructose

N/A

Galactose

N/A

Glucose

N/A

Lactose

N/A

Maltose

N/A

Sucrose

N/A

Starch

N/A

Saturated Fats

0.8 g

3.8%

Trans Fats

N/A

Monounsaturated Fats

0.8 g

Polyunsaturated Fats

2.1 g

Cholesterol

1.0 mg

0.3%

Foods highest in Protein per 100 g (USDA)

Sodium

537.0 mg

23.3%

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Per household portion

USDA household measures for this record, with energy and macronutrients calculated from the values per 100 g. Adjust any quantity in the serving selector above.

Portion	Grams	Calories	Protein	Carbs	Fat
100 g	100	290 kcal	9 g	54.5 g	4 g
1 oz	28.4	82 kcal	2.6 g	15.5 g	1.1 g
1 cup, crumbs	45	131 kcal	4.1 g	24.5 g	1.8 g
1 cup, cubes	42	122 kcal	3.8 g	22.9 g	1.7 g
1 slice, large	27	78 kcal	2.4 g	14.7 g	1.1 g
1 slice crust not eaten	11	32 kcal	1 g	6 g	0.4 g
1 slice, thin	17	49 kcal	1.5 g	9.3 g	0.7 g
1 slice thin, crust not eaten	8	23 kcal	0.7 g	4.4 g	0.3 g
1 slice, very thin	13	38 kcal	1.2 g	7.1 g	0.5 g
1 slice	22	64 kcal	2 g	12 g	0.9 g

Portion weights come from the USDA food_portion table. See the methodology.

Nutritionally Similar Foods

Up to five records whose nutrient profile is closest to this one in the prepared similarity data. Similar values do not make foods interchangeable.

Other Bread records

USDA records that share the same first name segment. Read each full name for variety, preparation and added ingredients.

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:: SR Legacy
FDC ID:: 174925
FDC published:: 2019-04-01

View the USDA source How these values are produced