Bread, made from home recipe or purchased at a bakery, toasted, NS as to major flour
Common food
Photo: Wikipedia
This is the golden, crisp result of toasting a slice of bakery-style or homemade bread, where the Maillard reaction deepens its flavor and transforms its texture from soft to satisfyingly crunchy. It delivers a hearty, nutty aroma and a warm, comforting taste that serves as a perfect canvas for both sweet and savory toppings. With a solid protein content of 11.14g and a moderate 299 kcal per 100g, it provides a substantial energy boost without excessive fat.
Calorie split: 15% protein · 74% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People adore toasted bread for its comforting warmth and the satisfying crunch that complements any meal, from a simple breakfast to a gourmet sandwich. Its cultural significance as a staple in countless cuisines makes it a universal symbol of home and hospitality.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content (55.23g per 100g) can cause blood-sugar spikes, especially for those with insulin resistance, and it may contain hidden sodium or gluten as a common allergen. To counteract this, pair it with protein-rich toppings like eggs or avocado, choose whole-grain varieties for more fiber, and practice portion control by limiting intake to one or two slices per meal.
Key benefits
- Provides a solid energy source with 299 kcal per 100g
- Offers a good protein boost at 11.14g per 100g
- Versatile base for both sweet and savory meals
- Toasting enhances flavor and texture without adding calories
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'toast' comes from the Latin 'tostus,' meaning 'to burn' or 'to roast,' and in ancient Rome, it was often added to wine to improve its flavor and preserve it.
Full nutrition (USDA data · scales with serving)
| Water | 27.7 g |
| Energy | 299 kcal |
| Protein | 11.1 g |
| Total lipid (fat) | 3.8 g |
| Carbohydrate, by difference | 55.2 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 3.4 g |
| Calcium, Ca | 42.0 mg |
| Iron, Fe | 4.0 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 114 mg |
| Potassium, K | 129 mg |
| Sodium, Na | 621 mg |
| Zinc, Zn | 0.90 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 24.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.49 mg |
| Riboflavin | 0.33 mg |
| Niacin | 4.5 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 74.0 ug |
| Folic acid | 47.0 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 107 ug |
| Choline, total | 10.3 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 20.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 48.0 ug |
| Vitamin E (alpha-tocopherol) | 0.36 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 | 1.3 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.68 g |
| SFA 18:0 | 0.27 g |
| Fatty acids, total monounsaturated | 0.89 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.84 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.82 g |
| PUFA 18:3 | 0.06 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 | 5.0 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
Is toasted bread healthier than plain bread?
Toasting doesn't significantly change the nutritional content, but it can lower the glycemic index slightly and make the bread easier to digest for some people.
Can toasted bread cause cancer?
While very dark toast may contain acrylamide, a chemical formed during high-heat cooking, moderate toasting is generally considered safe and not a significant cancer risk.
How should I store toasted bread?
Toasted bread is best eaten fresh, but if you need to store it, keep it in an airtight container at room temperature for up to two days to maintain crispness.
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 2.99 kcal/g · 15% calories from protein · 1.9 g fiber · 3.4 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: 4.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.