Fast foods, breadstick, soft, prepared with garlic and parmesan cheese
Whole food · Fast Foods
Photo: Wikipedia
This is a soft, elongated breadstick, typically made from enriched dough, generously coated with garlic and grated Parmesan cheese before baking. The texture is tender and slightly chewy, with a savory, salty, and aromatic flavor profile from the garlic and cheese. Nutritionally, it's a calorie-dense carbohydrate source, providing over 44g of carbs per 100g, but also offers a notable 12.2g of protein from the wheat and dairy.
Calorie split: 14% protein · 52% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible combination of buttery garlic and salty, umami-rich Parmesan cheese baked into a warm, soft bread. It's a beloved, comforting side that turns a simple meal into a more satisfying experience.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and calorie density can contribute to blood sugar spikes, especially without balancing nutrients. It may also be high in sodium from the cheese and added salt. To counteract this, pair it with a protein-rich dish like grilled chicken or a fiber-filled salad, and practice portion control by enjoying one stick as part of a balanced plate rather than as a main snack.
Key benefits
- Provides quick energy from its carbohydrate content.
- Offers a good source of protein for muscle maintenance.
- Contains calcium from the Parmesan cheese.
- Convenient and portable snack or side dish.
- Can enhance the flavor of simple meals.
🌍 Where it's eaten
💡 Did you know?
The classic Italian grissini, or breadstick, originated in 17th-century Turin as a way to use up leftover bread dough, and they were initially much harder and thinner than today's soft, cheesy versions.
Full nutrition (USDA data · scales with serving)
| Water | 28.4 g |
| Energy | 343 kcal |
| Energy | 1434 kj |
| Protein | 12.2 g |
| Total lipid (fat) | 12.9 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 44.5 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 1.1 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 1.1 g |
| Galactose | 0.00 g |
| Starch | 38.9 g |
| Calcium, Ca | 87.0 mg |
| Iron, Fe | 4.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 129 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 539 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.49 mg |
| Selenium, Se | 22.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.49 mg |
| Riboflavin | 0.56 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 147 ug |
| Folic acid | 123 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 233 ug |
| Choline, total | 7.5 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 23.0 ug |
| Carotene, beta | 7.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 88.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 10.0 ug |
| Vitamin E (alpha-tocopherol) | 0.88 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 21.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 1.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.22 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.67 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 16:1 c | 0.06 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.6 g |
| MUFA 18:1 c | 2.6 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.2 g |
| PUFA 18:2 | 5.4 g |
| PUFA 18:2 n-6 c,c | 5.4 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.72 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.70 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 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 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.09 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.05 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 7.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, english muffin, with egg, cheese, and sausage — USDA does not publish this profile for Fast foods.
| Tryptophan | 0.16 g |
| Threonine | 0.52 g |
| Isoleucine | 0.54 g |
| Leucine | 0.98 g |
| Lysine | 0.75 g |
| Methionine | 0.29 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.41 g |
| Valine | 0.65 g |
| Arginine | 0.65 g |
| Histidine | 0.33 g |
| Alanine | 0.60 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.54 g |
| Proline | 0.90 g |
| Serine | 0.70 g |
FAQ
Is this breadstick a significant source of fiber?
No, with only 2.4g of fiber per 100g, it is not a high-fiber food. It is primarily a source of refined carbohydrates.
Can I freeze leftover garlic Parmesan breadsticks?
Yes, they freeze well. Wrap them tightly in foil or plastic wrap and place in a freezer bag. Reheat in an oven or toaster oven to restore crispness.
What is the main difference between this and a standard breadstick?
The primary difference is the generous coating of garlic and Parmesan cheese, which adds significant flavor, fat, protein, and sodium compared to a plain, buttered, or olive oil-brushed breadstick.
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 3.43 kcal/g · 14% calories from protein · 2.4 g fiber · 1.1 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: 4.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.