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High-fiber bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Psyllium Seed Bread (35 g) has 81 calories. That works out to 232 calories per 100 g. It contains 13.4 g of carbs, 3.2 g of protein, 1.6 g of fat and 4.1 g of fiber. Its 0.5 mg of Manganese covers 21% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 35 g
81
KCAL / 35G
Carbs
13.4g
· 5% DV
Protein
3.2g
· 6% DV
Fat
1.6g
· 2% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 16% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 13.4 g | 5% |
| Fiber | 4.1 g | 15% |
| Protein | 3.2 g | 6% |
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 | 81 kcal |
| 1 slice (thin) | 25 g | 58 kcal |
| 1 slice (thick) | 50 g | 116 kcal |
| 1 piece (small) | 60 g | 139 kcal |
| 2 slice (double) | 70 g | 162 kcal |
| 1 serving (medium) | 70 g | 162 kcal |
| 100 g | 100 g | 232 kcal |
| 1 piece (medium) | 100 g | 232 kcal |
| 1 serving (large) | 140 g | 325 kcal |
Calculated from 232 calories per 100 g.
Psyllium seed bread is bread made with psyllium seeds or husk added to the dough. Psyllium absorbs water and helps bind the mixture, so recipes can produce a denser, more filling loaf than ordinary bread.
Yes, psyllium seed bread works for sandwiches, especially when the slices are fully cooled and firm. Its texture can be denser than a standard loaf, so lightly toasting the slices can help them hold moist fillings.
Not in equal amounts without changing the recipe. Psyllium husk absorbs more water and binds dough differently from whole seeds, so use a recipe designed for the form of psyllium you have.
Keep psyllium seed bread wrapped or in an airtight container in a cool, dry place, and freeze it if you will not eat it soon. Slicing the loaf before freezing makes it easy to take out only what you need.
Psyllium holds water, and a loaf can stay gummy if it has too much liquid, is underbaked, or is cut while warm. Follow the recipe’s measurements and let the loaf cool completely before slicing.
Its fiber may help support regular bowel movements, but psyllium seed bread is not a constipation treatment. Increase fiber gradually and drink enough fluids, since a sudden increase can cause gas or discomfort.
Yes, it can, particularly if you suddenly add a lot of fiber to your meals. Start with a modest portion and increase gradually; drink fluids alongside it to help your body adjust.
Yes. Toasting psyllium seed bread can make its dense slices firmer and bring out a nuttier flavor. Watch it while it toasts, since slices may brown differently from the bread you usually buy.
Psyllium seed bread can be filling because it contains fiber, which may help some people feel satisfied after a meal. It does not cause weight loss by itself, and toppings and portion size still matter.
Often, yes, but psyllium seed bread still contains carbohydrates and can affect blood glucose. Check your response to the portion you eat; if you use glucose-lowering medication or need meal-planning guidance, ask your diabetes care team.
Vitamins
B1
0.11mg · 9% DV
B3
1.33mg · 8% DV
Biotin
1.78µg · 6% DV
B2
0.06mg · 5% DV
Minerals
Manganese
0.47mg · 20% DV
Selenium
9.45µg · 17% DV
Phosphorus
76mg · 11% DV
Copper
0.09mg · 10% DV
Sodium
144mg · 6% DV
Potassium ⭐
89mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 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.
Psyllium seed bread is bread made with psyllium seeds or their fibre-rich husks mixed into the dough. It is not tied to one particular regional tradition; recipes use psyllium to add fibre and give the loaf a more substantial texture. The seeds can make the crumb feel pleasantly hearty.
It works well toasted for breakfast, as the base for an open sandwich, or alongside soup. Toppings such as eggs, avocado, or fresh vegetables complement its mild flavour without overwhelming it. Its standout nutritional feature is fibre: it provides 11.8 g per 100 g, making it a useful choice when you want a more filling slice. For a lighter meal, pair it with lean protein and plenty of vegetables.
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.
High
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
✓ 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
0.22g
MONOUNSATURATED
0.41g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 16.7:1
Above the ideal 4:1 (16.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.