Bread, wheat or cracked wheat, with raisins, toasted
Common food
Photo: Wikipedia
A hearty slice of wheat or cracked wheat bread, studded with sweet, chewy raisins and toasted to a golden crisp. The toasting amplifies the bread's nutty, whole-grain aroma while creating a satisfying contrast between the crunchy exterior and the soft, fruit-studded interior. Nutritionally, it's a calorie-dense energy source, with over 63g of carbohydrates per 100g, providing quick fuel.
Calorie split: 12% protein · 77% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People adore the comforting, nostalgic flavor combination of sweet raisins and wholesome wheat, which evokes a sense of home baking. Its versatility makes it a beloved base for both sweet toppings like butter and honey or savory ones like cheese.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sugar content (20.55g per 100g) can cause rapid blood-sugar spikes, making it a less ideal choice for those managing diabetes. It also contains gluten, a common allergen. To mitigate blood sugar impact, pair it with a source of protein or healthy fat (like nut butter or eggs) and be mindful of portion size.
Key benefits
- Provides quick energy from its high carbohydrate content.
- Offers a modest protein boost (9.51g per 100g) for muscle maintenance.
- Contains dietary fiber (4.3g) from the whole wheat and raisins.
- The raisins add natural sweetness and trace minerals like iron.
- Toasting can make the bread easier to digest for some.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of adding raisins to bread dates back to ancient Rome, where they were a prized luxury ingredient known as 'panis fortis' (strong bread) and were often included in soldiers' rations for concentrated energy.
Full nutrition (USDA data · scales with serving)
| Water | 20.7 g |
| Energy | 321 kcal |
| Protein | 9.5 g |
| Total lipid (fat) | 4.1 g |
| Carbohydrate, by difference | 63.4 g |
| Fiber, total dietary | 4.3 g |
| Total Sugars | 20.6 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 3.2 mg |
| Magnesium, Mg | 46.0 mg |
| Phosphorus, P | 147 mg |
| Potassium, K | 263 mg |
| Sodium, Na | 507 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.20 mg |
| Selenium, Se | 17.2 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.25 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 57.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 31.0 ug |
| Folate, DFE | 74.0 ug |
| Choline, total | 13.6 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 23.0 ug |
| Carotene, beta | 6.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 59.0 ug |
| Vitamin E (alpha-tocopherol) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.18 g |
| SFA 16:0 | 0.79 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 0.92 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 0.86 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.79 g |
| PUFA 18:2 | 0.74 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 | 6.0 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 raisin bread the same as cinnamon raisin bread?
Not always. While often paired, raisin bread simply contains raisins. Cinnamon raisin bread specifically includes cinnamon in the dough or swirled with sugar, adding a distinct warm spice flavor.
Why does my raisin bread sometimes have a purple hue inside?
This is a natural reaction. The pigments (anthocyanins) in the raisins can leach into the dough during mixing and baking, creating a harmless, slightly purple or grey tint in the crumb.
Can I make this bread at home?
Absolutely. It's a standard yeast bread recipe where raisins are folded into the dough during the final mixing stage. For plumper raisins, soak them in warm water or juice for 10 minutes before adding.
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 3.21 kcal/g · 12% calories from protein · 4.3 g fiber · 20.6 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: 1.93 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.