Know what’s on your plate
Bread
Calories & nutrition facts
average
Nutrition facts
Per 100 g% DV- Calories 276 kcal —
- Protein 8.2 g 16%
- Carbohydrate 55 g 20%
- Fat 1.4 g 2%
- Saturated fat 0.3 g 2%
- Fibre 3.9 g 14%
- Sugars 2.4 g —
- Sodium 499 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0.36 µg 0%
- Vitamin C 0.3 mg 0%
- Vitamin D 0.25 µg 1%
- Vitamin K 0.51 µg 0%
- Thiamin (B1) 0.09 mg 8%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.57 mg 4%
- Pantothenic acid (B5) 0.4 mg 8%
- Vitamin B6 0.02 mg 1%
Minerals
- Calcium 26.4 mg 2%
- Iron 1.3 mg 7%
- Magnesium 27 mg 6%
- Phosphorus 105 mg 8%
- Potassium 163 mg 3%
- Zinc 0.71 mg 6%
- Copper 0.13 mg 14%
- Manganese 0.64 mg 28%
- Selenium 9.8 µg 18%
- Iodine 3.2 µg 2%
Similar foods
- Pita bread249 kcal / 100 g
- White breadcommercially prepared, toasted290 kcal / 100 g
- Multigrain breadcommercial267 kcal / 100 g
- Wheat bread274 kcal / 100 g
- Bread flourwhite wheat362 kcal / 100 g
- Flouraverage344 kcal / 100 g
- Cereal flakesaverage352 kcal / 100 g
- Breakfast cerealaverage402 kcal / 100 g
- Milkaverage59 kcal / 100 g
- French breadtoasted317 kcal / 100 g
Questions about Bread
How should you store bread to keep it fresh?
Keep a loaf in a bread bin or paper bag at room temperature, with the cut side turned down to slow drying. A sealed plastic bag keeps the crumb soft for longer but softens a crisp crust; avoid the fridge, which makes bread stale faster.
Can you freeze bread, and how do you defrost it?
Yes. Slice it before freezing in a sealed bag, so you can take out only what you need; put slices straight into the toaster, or thaw them at room temperature.
How can you make stale bread crisp again?
Briefly dampen the crust with water and warm the loaf in an oven at 180 °C for about 5–10 minutes. Eat it soon afterwards, as the crispness does not last.
What can you make with stale bread?
Turn it into breadcrumbs or croutons, or use chunks in bread pudding, panzanella or ribollita. For croutons, cut the bread into cubes, toss with a little oil and bake at 180 °C until crisp, turning once.
Can you eat bread if you cut the mould off?
No. Bread is porous, so mould can spread below the visible patch; discard the whole loaf rather than trimming or toasting it.
Which has more fibre, ordinary bread or wholemeal bread?
Wholemeal bread has more: 7 g per 100 g, compared with 3.9 g in bread. Choose a loaf labelled wholemeal if you want bread made with more of the grain.
What can you use instead of breadcrumbs?
For a coating, use crushed unsweetened cornflakes or crackers; for a binder in meatballs or a loaf, try rolled oats. The texture will differ, so crush the coating substitute finely and add the binder gradually.
Source: ANSES–Ciqual (France) 7000 · per 100 g · carbohydrate per EU label, fibre excluded
