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Carb-rich toasted bread with moderate fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
313
KCAL / 100G
Carbs
58.4g
· 74%
Protein
11.3g
· 14%
Fat
4.1g
· 12%
Fiber
4.8g
Vitamins
B1
0.43mg · 36% DV
B3
4.8mg · 30% DV
Folate
110µg · 28% DV
B2
0.24mg · 18% DV
Minerals
Selenium
28µg · 51% DV
Manganese
1mg · 43% DV
Sodium
560mg · 24% DV
Iron
4mg · 22% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
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
SATURATED
0.85g
MONOUNSATURATED
0.95g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Toasting removes much of the bread's moisture, creating a dry, crisp texture. With less water in it, the bread also feels more concentrated by weight.
Toasting does not automatically make bread healthier. Whether it is whole grain, its salt and added sugar content, and the foods eaten with it matter more.
Pair it with protein foods such as eggs, yogurt, cheese, hummus, or unsweetened nut butter, plus vegetables such as tomatoes, cucumber, or leafy greens. This makes the meal more filling and can help moderate the blood sugar response compared with eating toast alone.
It can be a convenient carbohydrate choice before exercise when you want readily available energy. If you have a sensitive stomach, avoid a large serving or heavy, fatty toppings immediately before intense training.
It can contribute carbohydrate to a post-workout meal, but it is not a complete recovery food on its own. Pair it with a protein source such as eggs, yogurt, cheese, or a bean spread.
Keep it in a cool, dry cupboard away from direct sunlight. Reseal the package tightly after opening to protect it from humidity and preserve its crispness.
Yes, though moisture changes during freezing and thawing may make it less crisp. Briefly warming it in an oven or toaster can restore some crunch.
Light browning is normal, but it is sensible not to eat heavily charred areas regularly. Excessive high-heat browning can increase the formation of undesirable compounds.
No. It is made from wheat and contains gluten, so it should be avoided by people with coeliac disease and wheat allergy. People with non-coeliac gluten sensitivity should follow their individual tolerance and clinical advice.
Its dry, porous structure absorbs liquid readily, so it loses crunch when it contacts soup, dressing, or sauce. Add it just before serving if you want it to stay crisp.
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Nutrition data compiled from USDA FoodData Central and scientific sources.