Breadcrumbs

Breadcrumbs are a culinary staple made from dried, ground bread, typically from white or whole wheat loaves. They are a versatile ingredient used globally, primarily as a coating for fried or baked foods, a binder in meatballs, or a thickener in casseroles. Their origin is a practical one, evolving as a way to use stale bread and reduce food waste.

🍽️ Nutrition at a glance

Breadcrumbs are primarily a source of carbohydrates, providing quick energy, with a modest amount of protein. A typical serving offers key nutrients like selenium, manganese, and B vitamins, with a calorie count that can range from 100 to 400 kcal depending on the serving size and whether they are plain or seasoned.

Nutrition breakdown

Calories	220 kcal
Protein	7 g
Carbs	40 g
Fat	3 g
Fiber	3 g
Sugar	4 g
Sodium	480 mg
Selenium	14 mcg
Manganese	0.5 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	3.5 mg
Folate	60 mcg
Iron	2.5 mg
Magnesium	25 mg
Phosphorus	70 mg

Per 1/2 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, breadcrumbs represent a universal principle of kitchen thrift, turning a leftover into a valued ingredient. Nutritionally, whole-wheat varieties can be a good source of dietary fiber, and the toasting process can increase the bioavailability of certain antioxidants.