Know what’s on your plate
Bread crumbs
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 353 kcal —
- Protein 12 g 23%
- Carbohydrate 70 g 25%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 2%
- Fibre 6.9 g 25%
- Sugars 4 g —
- Sodium 424 mg 18%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.4 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.8 mg 5%
- Pantothenic acid (B5) 0.6 mg 12%
- Vitamin B6 0.11 mg 6%
- Biotin (B7) 6.2 µg 21%
- Folate (B9) 39 µg 10%
- Vitamin B12 0 µg 0%
- Choline 14.6 mg 3%
Minerals
- Calcium 50 mg 4%
- Iron 0.7 mg 4%
- Magnesium 20.3 mg 5%
- Phosphorus 100 mg 8%
- Potassium 138 mg 3%
- Zinc 0.64 mg 6%
- Copper 0.12 mg 14%
- Manganese 0.6 mg 26%
- Selenium 2.7 µg 5%
- Iodine 28.6 µg 19%
Similar foods
- Gluten-free bread crumbs376 kcal / 100 g
- Herb bread crumbsw herbs343 kcal / 100 g
- Breadcrumbs365 kcal / 100 g
- White breadcrumbs382 kcal / 100 g
- Panko breadcrumbsJapanese-style, dried370 kcal / 100 g
- Croutons491 kcal / 100 g
- Breaded fish293 kcal / 100 g
- Cracker meal383 kcal / 100 g
- Wholegrain breadcrumbsregular, dried363 kcal / 100 g
- Rusk396 kcal / 100 g
Questions about Bread crumbs
How do you make breadcrumbs from leftover bread?
Tear bread into small pieces and dry them on a baking tray at 120°C until crisp, usually 20–30 minutes. Cool completely, then blitz in a food processor; pulse briefly for coarse crumbs or grind longer for fine ones.
How should you store breadcrumbs?
Keep fully dried breadcrumbs in an airtight container in a cool, dry cupboard; moisture makes them stale or mouldy. Freeze fresh or homemade crumbs if you will not use them soon, and use them straight from frozen.
How do you get breadcrumbs to stick to chicken or fish?
Pat the pieces dry, coat them in flour, dip them in beaten egg, then press them firmly into the breadcrumbs. For a thicker, crunchier crust, repeat the egg and crumb steps; shallow-fry over medium heat until golden and the centre is cooked through.
What can you use breadcrumbs for besides coating food?
Stir them into meatballs or meatloaf to help bind the mixture, or toast them in a little oil or butter to sprinkle over pasta, vegetables or baked macaroni cheese. They also add a crisp topping to gratins and casseroles.
Can you use fresh breadcrumbs instead of dried breadcrumbs?
Yes. Fresh crumbs are soft and absorb more moisture, so they work well in meatballs, stuffings and soft toppings; for a crisp coating, dry or toast them first. If a recipe calls for dried crumbs, use a little less fresh crumb and add more only if the mixture feels too wet.
What can you use instead of breadcrumbs?
For a crunchy coating, try crushed cornflakes, crackers or rolled oats; crush them finely enough to cling to the food. In meatballs or meatloaf, cooked rice or finely ground oats can bind the mixture, though they give a different texture.
Why do recipes use breadcrumbs in meatballs?
They absorb juices and help hold the mixture together, so the meatballs stay tender rather than turning dense. Mix the crumbs with a little milk or stock first, then fold them into the meat mixture without overworking it.
Source: Frida (Denmark) 192 · per 100 g · carbohydrate per EU label, fibre excluded
