1 slice (medium) of Bread (30 g) has 80 calories. That works out to 265 calories per 100 g. It contains 14.7 g of carbs, 2.7 g of protein, 1 g of fat and 0.8 g of fiber. Its 6.9 µg of Selenium covers 13% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Bread?

Bread is made by mixing flour and water, usually with yeast and salt, then baking the dough. Loaves vary widely around the world: this crusty, oval style has a browned exterior and a soft, pale crumb, and is easy to slice for everyday meals. Bread has long been a staple in many food traditions, with local grains and baking methods shaping its form.

It is commonly served alongside soups, salads and main dishes, or used for toast and sandwiches. In Turkey, bread often accompanies meals and may be eaten at breakfast with cheese, olives or eggs. It is mainly a source of carbohydrates, with some fibre and protein. Pair it with vegetables and a protein-rich topping for a more balanced, satisfying meal.

Bread Nutrition Facts

Selected: 100 g

265

KCAL / 100G

Carbs

49g

· 18% DV

Protein

· 18% DV

Fat

3.2g

· 4% DV

Fiber

2.7g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 75% · Protein 14% · Fat 11%

Bread Vitamins & Minerals

Vitamins

2.1mg · 13% DV

0.12mg · 10% DV

Folate

35µg · 9% DV

0.08mg · 6% DV

Minerals

Manganese

1mg · 43% DV

Selenium

23µg · 42% DV

Iron

4mg · 22% DV

Sodium

491mg · 21% DV

How Nutritious Is Bread?

Nutrient density

Low

15/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

41/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Bread Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Bread

To burn the 265 calories in 100 g:

🚶

66min

Walking (5 km/h)

🏃

27min

Running (8 km/h)

🚴

36min

Cycling

🏊

31min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Bread Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Bread Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Bread Fat Profile

SATURATED

0.7g

MONOUNSATURATED

0.4g

POLYUNSATURATED

0.5g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

Compare Bread

🍞vs🍚

Bread vs Bulgur Pilaf145 kcal more per 100 g

→🍞vs🍝

Bread vs Whole wheat pasta141 kcal more per 100 g

→🍞vs🥖

Bread vs Breadstick145 kcal fewer per 100 g

→🍞vs🥯

Bread vs Simit75 kcal fewer per 100 g

→

Foods Similar to Bread

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Bread

How should you store bread to keep it fresh?

Store bread in a bread box or a paper bag at room temperature, away from heat and direct sunlight. Keep the cut side covered. For storage beyond a few days, freezing preserves its texture better than refrigeration.

Can you freeze bread?

Yes, bread freezes well. Slice it first and seal it in a freezer-safe bag so you can take out only what you need. Thaw slices at room temperature or put them straight into a toaster.

Can you eat bread if you cut off the moldy part?

No, discard the whole loaf or affected portion of bread rather than cutting away visible mold. Bread is porous, so mold can spread beneath the surface where you cannot see it.

Does refrigerating bread make it go stale faster?

Yes, refrigeration usually makes bread stale faster because its starch firms up more quickly at cool refrigerator temperatures. Keep bread at room temperature for short-term use and freeze it if you need to store it longer.

Why does sourdough bread taste sour?

Sourdough bread tastes sour because naturally occurring lactic acid bacteria produce acids as the starter ferments. A longer fermentation often creates a more pronounced tang, while the exact flavor depends on the starter and baking method.

Why does bread dough fail to rise?

Bread dough may not rise if the yeast is inactive, the liquid is hot enough to damage it, or the dough has not had enough time in a warm place. Check that the yeast foams when activated and allow the dough to expand before baking.

Is toasted bread healthier than untoasted bread?

No, toasting does not automatically make bread healthier. It removes moisture and changes the texture, but the bread itself remains broadly the same; avoid charring it, as very dark toast can contain unwanted compounds.

Does bread cause weight gain?

Bread does not cause weight gain by itself. Weight changes reflect energy intake and use over time, and large portions or calorie-dense toppings can make it easier to take in more energy than you need.

Does bread raise blood sugar?

Yes, the carbohydrates in bread can raise blood sugar, though the effect varies with the bread and portion. Pairing bread with protein and vegetables can make a meal more filling; people with diabetes should follow their own care plan.

Why does bread get hard when it goes stale?

Bread gets hard as moisture shifts within the loaf and its starch molecules reorganize after baking. This is staling, not simply drying out; warming bread can soften it temporarily, but it will firm up again as it cools.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026