Bread, vegetable, toasted
Common food
A warm, crisp slice of vegetable bread, where the soft, airy crumb meets a satisfyingly crunchy, golden-brown crust. Its flavor is a gentle, savory blend of toasted wheat and subtle vegetable notes, often with a hint of herbs or onion. Nutritionally, it's a carb-focused energy source, delivering a solid protein punch for a bread product.
Calorie split: 15% protein · 74% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People adore it for the transformative magic of toasting—turning plain bread into a textural delight with a rich, nutty aroma. Its mild, adaptable flavor makes it the perfect canvas for everything from avocado and eggs to melted cheese and soup.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate content can lead to rapid blood sugar spikes, especially when eaten alone. Those with gluten sensitivities or celiac disease must avoid it, and the toasting process can form acrylamides, which some prefer to limit. To counteract blood sugar impact, always pair it with protein (like eggs, cottage cheese) or healthy fats (avocado, nut butter), and opt for whole-grain versions when possible.
Key benefits
- Provides quick, accessible energy from complex carbohydrates.
- Contains a notable amount of plant-based protein per slice.
- Often fortified with B vitamins like thiamine and niacin.
- The toasting process can reduce moisture content, potentially aiding digestion for some.
- A versatile base for both sweet and savory toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which creates the golden color and complex flavors during toasting, begins at around 300°F (150°C) and involves over 1,000 different chemical reactions.
Full nutrition (USDA data · scales with serving)
| Water | 30.9 g |
| Energy | 284 kcal |
| Protein | 10.6 g |
| Total lipid (fat) | 3.6 g |
| Carbohydrate, by difference | 52.7 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 3.9 g |
| Calcium, Ca | 42.0 mg |
| Iron, Fe | 3.8 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 113 mg |
| Potassium, K | 177 mg |
| Sodium, Na | 584 mg |
| Zinc, Zn | 0.88 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 22.6 ug |
| Vitamin C, total ascorbic acid | 3.7 mg |
| Thiamin | 0.47 mg |
| Riboflavin | 0.32 mg |
| Niacin | 4.3 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 72.0 ug |
| Folic acid | 44.0 ug |
| Folate, food | 27.0 ug |
| Folate, DFE | 102 ug |
| Choline, total | 11.3 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 50.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 319 ug |
| Carotene, alpha | 105 ug |
| Cryptoxanthin, beta | 13.0 ug |
| Lycopene | 484 ug |
| Lutein + zeaxanthin | 105 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 4.4 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 | 0.64 g |
| SFA 18:0 | 0.25 g |
| Fatty acids, total monounsaturated | 0.83 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.79 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.84 g |
| PUFA 18:2 | 0.79 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 | 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
Is toasted bread healthier than untoasted bread?
Toasting doesn't significantly change the core nutrition but does lower the glycemic index slightly, making it digest a bit slower. It also reduces moisture and can enhance flavor without adding calories.
Why does toasted bread sometimes taste better?
The heat triggers the Maillard reaction and caramelizes the natural sugars, creating hundreds of new, complex flavor and aroma compounds that plain bread lacks.
Can I make vegetable bread at home?
Yes, you can blend finely grated vegetables like zucchini, carrot, or spinach into your bread dough. This adds moisture, fiber, and nutrients, though it may slightly alter the texture and rise.
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 2.84 kcal/g · 15% calories from protein · 2.0 g fiber · 3.9 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: 3.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.