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Bread with carrot and potato, moderate fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Carrot potato bread (60 g) has 153 calories. That works out to 255 calories per 100 g. It contains 29.9 g of carbs, 4.6 g of protein, 1.7 g of fat and 2.3 g of fiber. Its 10.8 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 slice (medium) · 60 g
153
KCAL / 60G
Carbs
29.9g
· 11% DV
Protein
4.6g
· 9% DV
Fat
1.7g
· 2% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 12% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.31 g | 2% |
| Trans fat | 0.01 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 29.9 g | 11% |
| Fiber | 2.3 g | 8% |
| Protein | 4.6 g | 9% |
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 | 89 kcal |
| 1 slice (thin) | 25 g | 64 kcal |
| 1 cup (diced) | 45 g | 115 kcal |
| 1 slice (thick) | 50 g | 128 kcal |
| 1 serving (medium) | 60 g | 153 kcal |
| 2 slice (medium) | 70 g | 179 kcal |
| 1 piece (small) | 90 g | 230 kcal |
| 100 g | 100 g | 255 kcal |
| 1 piece (large) | 140 g | 357 kcal |
Calculated from 255 calories per 100 g.
Carrot potato bread is made by mixing grated carrot and mashed, cooked potato into bread dough. Combine them with flour, yeast, water and salt, knead, let the dough rise, then bake. Cool the loaf before slicing so its moist crumb can set.
Potato helps carrot potato bread stay soft and moist because its starch holds water in the crumb. Use cooked, mashed potato for an even texture; adding too much or using watery mash can make the loaf heavy or gummy.
No, carrots for carrot potato bread are usually grated raw and mixed straight into the dough. Fine shreds distribute more evenly, and lightly squeezing very wet grated carrot helps keep excess moisture from making the center soggy.
Carrot potato bread can turn dense if the dough is overloaded with potato or carrot, the yeast is inactive, or the dough has not risen enough. Measure the mashed potato consistently and allow the dough to rise until visibly expanded before baking.
Yes, carrot potato bread can be made without yeast by using a baking-powder quick-bread recipe. The result will be more compact and cake-like than a yeast loaf, so use a recipe designed for quick bread rather than simply leaving yeast out.
Yes, plain leftover mashed potatoes can go into carrot potato bread if they are not overly wet or heavily seasoned. Cool them first, and reduce added salt if the mash already contains salt; butter or milk in the mash may also soften the dough.
To keep carrot potato bread from getting soggy, avoid excess moisture in both the grated carrot and mashed potato. Bake the loaf through, let it cool completely on a rack, and do not wrap it while warm, when trapped steam can soften the crust.
Carrot potato bread pairs well with soups, eggs, cheese, and savory spreads. Its mild vegetable flavor also works with a little butter or olive oil; toast a slice when serving it alongside a meal for a firmer texture.
Yes, carrot potato bread can be baked in a bread machine if the recipe suits your machine’s loaf size and cycle. Add the grated carrot and cooled mashed potato with the other ingredients, and check the dough early because vegetables can change its moisture.
Yes, carrot potato bread freezes well once completely cooled. Slice it before wrapping in a freezer-safe, airtight package so you can take out individual portions; thaw slices at room temperature or warm them briefly before serving.
Vitamins
Vitamin A
126µg · 14% DV
B1
0.13mg · 11% DV
B3
1.44mg · 9% DV
Biotin
2.4µg · 8% DV
Minerals
Selenium
11µg · 20% DV
Manganese
0.29mg · 13% DV
Sodium
258mg · 11% DV
Iron
1.56mg · 9% DV
Potassium ⭐
111mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 153 calories in 2 slice (medium) (60 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.
Carrot potato bread is a savoury loaf made with carrots and potato mixed into the dough. It is best thought of as a home-style variation rather than a bread with one clearly established place of origin. The vegetables give the crumb a soft, moist texture and a gentle sweetness.
It works well toasted for breakfast, served with soup or salad, or used for sandwiches. Its nutritional profile is mainly carbohydrate-based, with a moderate amount of fibre: 100 g provides 3.9 g. Pair a slice with eggs, beans or a fresh salad for a more filling meal, or toast it without adding extra butter.
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.
Contains these allergens:
Vegan
— Not 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
0.31g
MONOUNSATURATED
0.35g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 18.5:1
Above the ideal 4:1 (18.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.