Bread, french or vienna, toasted (includes sourdough)
Whole food · Baked Products
Photo: Wikipedia
Toasted French or Vienna bread, including sourdough, is a golden-brown, crisp slice with a satisfying crunch and a warm, nutty aroma. Its texture is a delightful contrast: a firm, brittle crust giving way to a lighter, airy interior. Nutritionally, it's a significant source of carbohydrates, providing quick energy, and offers a modest amount of protein per serving.
💚 Why it's loved
People love it for its comforting warmth, satisfying crunch, and the way it elevates simple toppings like butter, jam, or avocado. It's a cultural staple, forming the base of iconic dishes from bruschetta to French toast, evoking a sense of home and simplicity.
⚠️ Watch-outs & how to enjoy it better
Its high glycemic index can cause rapid blood-sugar spikes, making it less ideal for those managing diabetes or seeking sustained energy. It's also a common source of gluten, a protein found in wheat that is a major allergen. To counteract blood-sugar impact, always pair it with protein (like eggs or cheese) or healthy fats (like avocado or nut butter) to slow digestion.
Key benefits
- Provides quick-release carbohydrates for immediate energy
- Contains a modest amount of plant-based protein
- Toasting can make it easier to digest for some individuals
- A versatile base for both sweet and savory toppings
- The Maillard reaction from toasting enhances flavor complexity
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'French toast' is a misnomer in the United States; in France, it is called 'pain perdu,' meaning 'lost bread,' as it was traditionally a way to use up stale bread.
Full nutrition (scales with serving)
| Water | 20.6 g |
| Energy | 319 kcal |
| Energy | 1335 kj |
| Protein | 13.0 g |
| Total lipid (fat) | 2.1 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 61.9 g |
| Fiber, total dietary | 3.1 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 3.9 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 126 mg |
| Potassium, K | 140 mg |
| Sodium, Na | 720 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.57 mg |
| Selenium, Se | 29.7 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.37 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 140 ug |
| Folic acid | 111 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 217 ug |
| Choline, total | 17.5 mg |
| Betaine | 58.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| Fatty acids, total saturated | 0.50 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.33 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.16 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.39 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.02 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.36 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.83 g |
| PUFA 18:2 | 0.78 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.13 g |
| Threonine | 0.32 g |
| Isoleucine | 0.42 g |
| Leucine | 0.76 g |
| Lysine | 0.33 g |
| Methionine | 0.17 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.54 g |
| Tyrosine | 0.21 g |
| Valine | 0.48 g |
| Arginine | 0.41 g |
| Histidine | 0.23 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 3.7 g |
| Glycine | 0.40 g |
| Proline | 1.2 g |
| Serine | 0.50 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is toasted bread less caloric than untoasted bread?
No. Toasting removes water, making the bread lighter, but the calorie count per gram of dry matter remains the same. A slice of toasted bread is often slightly lighter than the same slice untoasted, but the nutritional difference is minimal.
Why does sourdough toast have a different flavor?
The long fermentation process with wild yeast and lactobacillus bacteria in sourdough starter produces lactic and acetic acids, giving it a distinctive tangy flavor and chewier texture that intensifies when toasted.
Can I toast frozen bread directly?
Yes, most modern toasters have a 'frozen' setting. It simply extends the toasting time to first thaw and then brown the bread. This is an excellent way to preserve bread and reduce food waste.