Bread, made from home recipe or purchased at a bakery, NS as to major flour
Common food
Photo: Wikipedia
This is a foundational, crusty loaf—whether from a cherished family recipe or a local bakery—defined by its golden-brown crust and a soft, airy interior. Nutritionally, it's a primary source of carbohydrates for energy, offering a modest protein content and minimal fat. Its true character lies in the simple, comforting interplay of wheat flavor and satisfying chew.
Calorie split: 15% protein · 74% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People adore it for its comforting, neutral flavor that acts as the perfect canvas for both sweet and savory toppings. It's a cultural staple, central to daily meals and rituals from breakfast toast to dinner accompaniment.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, it can cause rapid blood-sugar spikes, especially for those with insulin sensitivity. It's also a common carrier of gluten, a major allergen for some. To mitigate blood-sugar impact, pair it with protein (like eggs or cheese) or healthy fats (like avocado or nut butter), and opt for whole-grain versions when possible.
Key benefits
- Provides quick, accessible energy from complex carbohydrates
- Contains plant-based protein for muscle maintenance
- Low in fat, making it a lean staple
- Offers dietary fiber for digestive health
- A versatile base for countless meals and snacks
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The holes in bread, called 'crumb,' are created by gas bubbles from yeast fermentation; bakers judge a loaf's quality partly by the evenness and size of these holes.
Full nutrition (USDA data · scales with serving)
| Water | 34.2 g |
| Energy | 272 kcal |
| Protein | 10.1 g |
| Total lipid (fat) | 3.4 g |
| Carbohydrate, by difference | 50.3 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 3.1 g |
| Calcium, Ca | 38.0 mg |
| Iron, Fe | 3.6 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 104 mg |
| Potassium, K | 118 mg |
| Sodium, Na | 565 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 22.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.56 mg |
| Riboflavin | 0.30 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 79.0 ug |
| Folic acid | 51.0 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 114 ug |
| Choline, total | 9.4 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 46.0 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.90 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 0.61 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 0.81 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.77 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.80 g |
| PUFA 18:2 | 0.75 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 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 | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Bread, salvadoran sweet cheese (quesadilla salvadorena) — USDA does not publish this profile for Bread.
| Tryptophan | 0.07 g |
| Threonine | 0.21 g |
| Isoleucine | 0.30 g |
| Leucine | 0.65 g |
| Lysine | 0.50 g |
| Methionine | 0.28 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.23 g |
| Valine | 0.43 g |
| Arginine | 0.25 g |
| Histidine | 0.15 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.59 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.20 g |
| Proline | 0.83 g |
| Serine | 0.45 g |
| Hydroxyproline | 0.00 g |
FAQ
How does this bread differ from whole wheat bread?
This bread is made from refined flour, where the bran and germ are removed, resulting in a lighter texture and milder flavor but fewer nutrients and less fiber than whole wheat bread, which uses the entire grain kernel.
Why does bakery bread often taste better than pre-sliced supermarket bread?
Bakery bread typically uses simpler ingredients, longer fermentation times for better flavor development, and is baked fresh without the preservatives needed for a long shelf life, resulting in superior texture and taste.
Is the sugar content something to be concerned about?
The 3.11g of sugar per 100g is naturally occurring from the fermentation process and the grain itself, not added sugar. It's a relatively low amount, but those monitoring blood sugar should still consider portion size and pairings.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.72 kcal/g · 15% calories from protein · 1.7 g fiber · 3.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.