Know what’s on your plate
Breadcrumbs
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 365 kcal —
- Protein 9.4 g 19%
- Carbohydrate 74 g 27%
- Fat 1.6 g 2%
- Saturated fat 0.5 g 2%
- Fibre 5.4 g 19%
- Sugars 4.3 g —
- Sodium 288 mg 13%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9.3 µg 1%
- Vitamin K 0.28 µg 0%
- Thiamin (B1) 0.18 mg 15%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 4.3 µg 1%
Minerals
- Calcium 26.8 mg 2%
- Iron 1.1 mg 6%
- Magnesium 31.3 mg 7%
- Phosphorus 113 mg 9%
- Potassium 208 mg 4%
- Zinc 0.81 mg 7%
- Copper 0.17 mg 19%
- Manganese 0.56 mg 24%
- Selenium 2 µg 4%
Similar foods
- White breadcrumbsregular, dried351 kcal / 100 g
- Panko breadcrumbsJapanese-style, dried370 kcal / 100 g
- Wholegrain breadcrumbsregular, dried363 kcal / 100 g
- Bread crumbs353 kcal / 100 g
- Herb bread crumbsw herbs343 kcal / 100 g
- Cracker meal383 kcal / 100 g
- Rusk394 kcal / 100 g
- Gluten-free bread crumbs376 kcal / 100 g
- Breaded fish293 kcal / 100 g
- Seasoned dry grated bread crumbs383 kcal / 100 g
Questions about Breadcrumbs
How do you make breadcrumbs from leftover bread?
Tear bread into pieces and pulse in a food processor for soft, fresh crumbs. For dry breadcrumbs, spread the crumbs on a baking tray and bake at 120 °C for about 20–30 minutes, stirring once, until crisp; cool before storing.
How do you stop breadcrumbs falling off fish or chicken?
Pat the food dry, coat it lightly in flour, dip it in beaten egg, then press breadcrumbs firmly over every side. Chill the coated pieces for 15 minutes before frying or baking so the coating holds together.
Can you use breadcrumbs to make a crispy topping?
Yes. Mix them with a little oil or melted butter and scatter over macaroni cheese, cauliflower cheese or a pasta bake. Bake at 200 °C until golden, usually for the final 10–15 minutes.
How should you store breadcrumbs?
Keep completely dry breadcrumbs in an airtight container in a cool, dry cupboard; moisture can make them mouldy. Freeze fresh breadcrumbs in a sealed bag for up to three months and use them straight from frozen.
What can you use instead of breadcrumbs in meatballs or burgers?
Use finely crushed crackers, rolled oats or a small piece of bread soaked in milk and squeezed out. For a crisp coating, crushed cornflakes or finely chopped nuts work well, though they give a different flavour and texture.
Are breadcrumbs and rusk the same thing?
No. Breadcrumbs are made by crumbling bread, while rusk is baked until dry and crisp before it is crushed or eaten. Rusk is also saltier: it has 509 mg sodium per 100 g, compared with 288 mg in breadcrumbs.
Which breadcrumbs are best for a crunchy coating?
Choose coarse, dry crumbs for a pronounced crunch; fine crumbs give a thinner, more even coating. For fish fingers or schnitzel, press the crumbs on firmly and fry in a shallow layer of hot oil until golden.
Source: ANSES–Ciqual (France) 7500 · per 100 g · carbohydrate per EU label, fibre excluded
