2 tablespoon (medium) of Breadcrumbs (15 g) has 56 calories. That works out to 370 calories per 100 g. It contains 10.5 g of carbs, 2 g of protein, 0.8 g of fat and 0.6 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Breadcrumbs?

Breadcrumbs are dried, finely broken or ground pieces of bread, used to coat food or help bind mixtures. They can be made from leftover bread or bought ready-made, with textures ranging from fine crumbs to coarser pieces.

They’re commonly used to give meat, fish or vegetables a crisp coating, to help meatballs and other mixtures hold together, or as a crunchy topping for baked dishes. Their nutritional profile is mainly carbohydrate, with some protein and fibre. Add them gradually when binding a mixture so it doesn’t become too firm; for a lighter meal, bake coated foods rather than frying them.

Breadcrumbs Nutrition Facts

Selected: 100 g

370

KCAL / 100G

Carbs

70g

· 25% DV

Protein

13g

· 26% DV

Fat

· 6% DV

Fiber

· 14% DV

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

Calories come from: Carbs 74% · Protein 14% · Fat 12%

Breadcrumbs Vitamins & Minerals

Vitamins

0.2mg · 17% DV

2.5mg · 16% DV

0.1mg · 8% DV

Folate

30µg · 8% DV

Minerals

Manganese

1mg · 43% DV

Sodium

600mg · 26% DV

Selenium

10µg · 18% DV

Iron

3mg · 17% DV

How Nutritious Is Breadcrumbs?

Nutrient density

Low

25/ 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

43/ 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.

Breadcrumbs 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 Breadcrumbs

To burn the 370 calories in 100 g:

🚶

92min

Walking (5 km/h)

🏃

38min

Running (8 km/h)

🚴

50min

Cycling

🏊

43min

Swimming

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

Is Breadcrumbs 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 Breadcrumbs 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 Breadcrumbs Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Breadcrumbs Fat Profile

SATURATED

MONOUNSATURATED

1.5g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 20:1

Above the ideal 4:1 (20:1).

Compare Breadcrumbs

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Breadcrumbs vs Hawthorn Vinegar352 kcal more per 100 g

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Breadcrumbs vs Tantuni160 kcal more per 100 g

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Breadcrumbs vs Chicken Wrap175 kcal more per 100 g

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Breadcrumbs vs Protein Bar20 kcal more per 100 g

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Foods Similar to Breadcrumbs

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

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290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Breadcrumbs

What are breadcrumbs made from?

Breadcrumbs are made from dried bread that has been ground or crumbled. Fine crumbs give food an even coating, while coarser crumbs add more texture. They are commonly used to coat foods, bind meatballs, and top baked dishes.

How do you make breadcrumbs at home?

To make breadcrumbs at home, dry bread slices in a low oven until crisp, let them cool, then pulse them in a food processor. Make sure the bread is thoroughly dry before storing the crumbs so trapped moisture does not encourage mold.

What can I use instead of breadcrumbs?

Crushed crackers, finely crushed toast, or rolled oats can replace breadcrumbs in many recipes. For a meatball mixture, add the substitute gradually because it may absorb moisture differently; for coating, choose a substitute with a similar crumb size.

What is the difference between breadcrumbs and panko?

Panko is typically made of larger, lighter flakes, while regular breadcrumbs are finer and more compact. Panko tends to create an airy, crisp coating; breadcrumbs make a more even, closely packed layer. Either can work, but the texture will differ.

How do you stop breadcrumbs from falling off when frying?

Breadcrumbs are less likely to fall off if the food is dry and the coating layers adhere well. Pat the food dry, coat it in flour, dip it in beaten egg, then press on the breadcrumbs. Turn it gently while frying.

Why are breadcrumbs used in meatballs?

Breadcrumbs absorb some of the moisture in a meatball mixture and help the ingredients hold together. Add them gradually and let the mixture rest briefly before shaping. Too many breadcrumbs can make meatballs dense or dry.

How do you make seasoned breadcrumbs?

Mix breadcrumbs with dried herbs, black pepper, and other seasonings that suit the dish. For a more savory coating, add grated hard cheese just before using. Keep homemade seasoned breadcrumbs dry, and avoid storing them if fresh ingredients make them damp.

How should you store breadcrumbs?

Store breadcrumbs in an airtight container in a cool, dry place away from sunlight. Moisture can make them clump or spoil, so use a dry spoon and check for mold or an off smell before cooking with them.

Can you freeze breadcrumbs?

Yes, breadcrumbs can be frozen in a tightly sealed, moisture-proof container. Take out only what you need and let it come to room temperature before use. Homemade crumbs should be completely dry before freezing to help preserve their texture.

How do you get a crispy coating with breadcrumbs?

For a crisp breadcrumb coating, pat the food dry, apply an even layer of crumbs, and cook without crowding the pan. Crowding lowers the cooking temperature and can make the coating soggy; baking works best when the coated surface is lightly oiled.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026