Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍞🥚🧀
Rich in protein and calcium, classic breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
18g
· 35%
Protein
11g
· 21%
Fat
10g
· 44%
Fiber
1.2g
Vitamins
B12
1.1µg · 46% DV
Biotin
7µg · 23% DV
B5
0.9mg · 18% DV
B2
0.22mg · 17% DV
Minerals
Calcium
210mg · 21% DV
Selenium
11µg · 20% DV
Phosphorus
140mg · 20% DV
Sodium
370mg · 16% 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
— 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
4.2g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
It can keep you satisfied for a while, but it works better as a fuller meal when paired with vegetables or fruit. Its protein and fat make it more filling than plain toast alone.
It can work well 1-2 hours before exercise as an easy, moderate meal. After training, it may be better paired with an extra protein source such as yogurt or milk for recovery.
Use a nonstick pan, moderate heat, and only a small amount of oil or butter. Baking or air-frying can also reduce how much added fat the bread absorbs.
Overcooking is the most common reason, especially when the heat is too high. Cooking it gently and removing it as soon as the cheese melts helps keep the texture softer.
Fresh vegetables, a side salad, or unsweetened dairy can round out the meal well. These add volume and variety so the meal feels less bread-heavy.
It is often an easy option for children because it is soft and familiar in flavor. It should be served carefully while hot, and avoided in children with egg, dairy, or gluten allergies.
It should not sit at room temperature for long after cooking. Once cooled, refrigerate it and reheat thoroughly before eating.
Yes, it can be frozen after cooking, although the bread may soften slightly after thawing. Freezing individual portions and reheating in a pan or oven usually gives the best texture.
Whole grain bread is usually the more balanced option because it generally provides more fibre and can help with fullness. White bread gives a softer texture, but it may be less satisfying for some people.
People with egg, dairy, or gluten allergies or intolerances should avoid or modify it. Because it is a processed food, it is best treated as an occasional or balanced meal component rather than something to rely on heavily every day.
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Nutrition data compiled from USDA FoodData Central and scientific sources.