Garlic bread, with melted cheese, from fast food / restaurant
Common food
Photo: Wikipedia
Garlic bread with melted cheese is a warm, golden-brown slice of bread, typically a baguette or Italian loaf, generously slathered with a mixture of butter, minced garlic, and often herbs, then topped with a layer of melted, stretchy cheese like mozzarella. The texture is a delightful contrast: a crisp, toasted exterior giving way to a soft, buttery interior, with the cheese adding a savory, gooey richness. Per 100g, it provides a substantial 339 kcal, with a balanced macronutrient profile of 11.41g protein, 34.21g carbs, and 17.34g fat.
Calorie split: 13% protein · 40% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore garlic bread with cheese for its irresistible combination of savory, umami-rich garlic, salty melted cheese, and the comforting, toasty texture of buttery bread. It's a beloved, versatile side that can elevate a simple pasta dinner, complement a hearty soup, or stand alone as a satisfying snack.
⚠️ Watch-outs & how to enjoy it better
The high calorie, fat, and sodium content can be a concern for those monitoring heart health or blood pressure, and the refined carbohydrates may cause blood-sugar spikes. To counteract this, enjoy a modest portion (1-2 small slices) alongside a large salad or vegetable-rich dish to add fiber and nutrients, and choose whole-grain bread when possible to slow digestion.
Key benefits
- Quick and satisfying source of energy from carbohydrates and fats
- Provides a moderate amount of protein from both bread and cheese
- Contains allicin from garlic, a compound studied for potential health benefits
- Can be a palatable way to increase calorie intake for those needing it
- Offers a comforting, familiar flavor profile that can enhance meal enjoyment
🌍 Where it's eaten
💡 Did you know?
The concept of flavoring bread with garlic is ancient, but the specific 'garlic bread' we know today, often made from a butter-garlic mixture on sliced French bread, is largely a 20th-century Italian-American invention.
Full nutrition (USDA data · scales with serving)
| Water | 34.9 g |
| Energy | 339 kcal |
| Protein | 11.4 g |
| Total lipid (fat) | 17.3 g |
| Carbohydrate, by difference | 34.2 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 160 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 105 mg |
| Sodium, Na | 636 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 18.6 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.3 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 139 ug |
| Folic acid | 36.0 ug |
| Folate, food | 103 ug |
| Folate, DFE | 164 ug |
| Choline, total | 9.4 mg |
| Vitamin B-12 | 0.38 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 51.0 ug |
| Retinol | 51.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 23.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.6 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.64 g |
| SFA 14:0 | 0.64 g |
| SFA 16:0 | 3.8 g |
| SFA 18:0 | 0.99 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.59 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.5 g |
| PUFA 18:2 | 4.4 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Garlic bread, frozen — USDA does not publish this profile for Garlic bread.
| Tryptophan | 0.07 g |
| Threonine | 0.19 g |
| Isoleucine | 0.23 g |
| Leucine | 0.41 g |
| Lysine | 0.24 g |
| Methionine | 0.10 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.19 g |
| Valine | 0.26 g |
| Arginine | 0.23 g |
| Histidine | 0.13 g |
| Alanine | 0.22 g |
| Aspartic acid | 0.33 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.20 g |
| Proline | 0.52 g |
| Serine | 0.27 g |
FAQ
Is garlic bread with cheese a good source of protein?
It provides a moderate amount (about 11.4g per 100g), primarily from the cheese and wheat gluten in the bread, but it's not considered a high-protein food.
How can I make it slightly healthier at home?
Use whole-grain bread, reduce the butter and use a heart-healthy oil, add herbs like parsley for antioxidants, and use a moderate amount of a strong-flavored cheese like Parmesan to get more flavor with less volume.
Why does the cheese sometimes separate or become oily?
This can happen if the cheese is overheated or if a cheese with high moisture and fat content is used. Using a good melting cheese like low-moisture mozzarella and baking at the right temperature helps.
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 3.39 kcal/g · 13% calories from protein · 2.0 g fiber · 3.3 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: 6.06 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.