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Gluten-free, high fiber, mineral-rich, toasted bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Buckwheat Bread (Toasted) (35 g) has 86 calories. That works out to 245 calories per 100 g. It contains 17 g of carbs, 2.5 g of protein, 0.8 g of fat and 2 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
86
KCAL / 35G
Carbs
17g
· 6% DV
Protein
2.5g
· 5% DV
Fat
0.8g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 12% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.13 g | 1% |
| Trans fat | 0 g | |
| Sodium | 137 mg | 6% |
| Total carbohydrate | 17 g | 6% |
| Fiber | 2 g | 7% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 86 kcal |
| 1 slice (thin) | 25 g | 61 kcal |
| 1 slice (thick) | 50 g | 123 kcal |
| 1 serving (medium) | 60 g | 147 kcal |
| 2 slice (medium) | 70 g | 172 kcal |
| 1 piece (small) | 80 g | 196 kcal |
| 100 g | 100 g | 245 kcal |
| 1 serving (large) | 100 g | 245 kcal |
| 1 piece (large) | 120 g | 294 kcal |
Calculated from 245 calories per 100 g.
Toasted buckwheat bread has a distinctive earthy, nutty flavor, and toasting makes its surface crisp. Its taste is more pronounced than that of many wheat breads, so mild toppings such as avocado, eggs, or cream cheese pair well with it.
To make toasted buckwheat bread, slice a buckwheat loaf and toast the slices in a toaster or dry skillet. If making the loaf from scratch, use a recipe designed for buckwheat flour, since it does not form the stretchy gluten network found in wheat dough.
Toasted buckwheat bread can crumble because buckwheat lacks the gluten structure that makes many wheat breads elastic. Avoid cutting very thin slices or toasting them until brittle; letting a freshly baked loaf cool completely before slicing also helps.
Store toasted buckwheat bread in an airtight container once it has cooled, so it does not absorb moisture and turn soft. For longer storage, freeze the bread before toasting; toasted slices are best eaten soon after preparation for a crisp texture.
Yes, you can freeze toasted buckwheat bread, though freezing the loaf or slices before toasting usually preserves the texture better. Separate slices with parchment, seal them well, and toast straight from frozen when you want a quick serving.
Toasted buckwheat bread pairs well with eggs, avocado, hummus, cheese, or soup. Its earthy flavor also works with sweet toppings such as nut butter and fruit, while fresh tomato or greens add a refreshing contrast.
Yes, the main difference is texture: toasted buckwheat bread has a crisp, dry surface, while untoasted buckwheat bread is softer. Toasting also brings out a nuttier flavor, but it does not change the bread into a different kind of grain product.
People with diabetes can include toasted buckwheat bread in a meal, but it still contains carbohydrates and can affect blood glucose. Portion size and the foods eaten alongside it matter; ask your diabetes care team how it fits your individual meal plan.
Toasted buckwheat bread can fit into a weight-loss eating plan, and its fiber may help make a meal more filling. Pair it with a protein-rich topping and vegetables rather than relying on toast alone to keep you satisfied.
To keep toasted buckwheat bread from getting too dry, use a light toast setting and check the slices early. Buckwheat bread can become brittle if over-toasted, so add more time gradually instead of using a high setting from the start.
Vitamins
B1
0.11mg · 9% DV
B3
1.09mg · 7% DV
B6
0.08mg · 5% DV
B5
0.21mg · 4% DV
Minerals
Manganese
0.33mg · 14% DV
Copper
0.08mg · 9% DV
Sodium
137mg · 6% DV
Magnesium
23mg · 5% DV
Potassium ⭐
59mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 slice (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Buckwheat bread is made with buckwheat flour, and this version has been sliced and toasted. Buckwheat is a seed rather than a cereal grain; recipes vary, and some loaves combine its flour with other flours, which affects the crumb and flavour.
Toasting gives the slices a crisp surface and brings out buckwheat’s earthy, slightly nutty character. Serve them at breakfast with eggs, cheese or fruit, or alongside soup and salads; they also make a sturdy base for savoury toppings. With 5.8 g of fibre per 100 g, it can be a filling bread choice. If you need to avoid gluten, check the ingredients and any cross-contamination information, since not every buckwheat loaf is gluten-free.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.