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Sweet breakfast, source of carbohydrates and sugars
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Bread with jam (40 g) has 108 calories. That works out to 270 calories per 100 g. It contains 21.6 g of carbs, 2.1 g of protein, 0.9 g of fat and 0.8 g of fiber. Its 2.8 µg of Selenium covers 5% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 40 g
108
KCAL / 40G
Carbs
21.6g
· 8% DV
Protein
2.1g
· 4% DV
Fat
0.9g
· 1% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 84% · Protein 8% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.16 g | 1% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 0.8 g | 3% |
| Protein | 2.1 g | 4% |
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) | 40 g | 108 kcal |
| 1 slice (thin) | 30 g | 81 kcal |
| 1 piece (medium) | 40 g | 108 kcal |
| 1 slice (thick) | 55 g | 149 kcal |
| 1 serving (medium) | 60 g | 162 kcal |
| 2 slice (medium) | 80 g | 216 kcal |
| 100 g | 100 g | 270 kcal |
| 1 serving (large) | 100 g | 270 kcal |
Calculated from 270 calories per 100 g.
Spread jam over a slice of bread just before serving. Use soft bread for a simple version, or toast the slice first if you prefer a crisp base; adding jam after toasting helps keep it from burning or soaking in.
Soft sandwich bread is a familiar choice for bread with jam, while sourdough or whole-grain bread gives it a chewier, more robust base. Choose a slice sturdy enough to hold the spread without tearing.
Butter is optional on bread with jam. Spreading a thin layer beneath the jam adds a creamy, lightly savory contrast; skip it if you prefer the fruit flavor to stand out or want a simpler topping.
Yes, you can toast the bread first, then spread on the jam. This gives bread with jam a crisp texture and prevents the sugars in the jam from scorching in a toaster or under a grill.
Strawberry, raspberry, apricot, and orange marmalade are popular choices for bread with jam. A tart berry preserve balances sweet bread, while smoother jams spread more easily and are less likely to pull apart a delicate slice.
Bread with jam can be part of breakfast, but on its own it offers little protein and may not keep you full for long. Pair it with eggs, yogurt, or another protein-rich food for a more satisfying meal.
Bread with jam can raise blood sugar because both the bread and jam contribute carbohydrates. If you have diabetes, consider the portion and the amount of jam within your personal meal plan; a clinician or dietitian can advise on your needs.
Spread the jam on bread with jam shortly before eating. If you prepare it in advance, keep the bread and jam separate and assemble them when you are ready; the moisture in the jam softens bread as it sits.
Bread with jam does not automatically cause weight gain, but frequent large servings can add to your overall energy intake. A moderate spread and a protein-rich accompaniment can make the serving more filling.
Yes, children can eat bread with jam, but it is a sweet topping rather than a complete meal. Serve it with something nourishing such as milk, yogurt, or eggs, and vary breakfast foods rather than relying on it every day.
Vitamins
B1
0.05mg · 4% DV
B3
0.48mg · 3% DV
B2
0.04mg · 3% DV
Folate
8.8µg · 2% DV
Minerals
Selenium
2.8µg · 5% DV
Sodium
108mg · 5% DV
Manganese
0.09mg · 4% DV
Copper
0.03mg · 3% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 slice (medium) (40 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.
Bread with jam is a simple combination of sliced bread and fruit preserve, enjoyed in many places as a quick breakfast or snack. It can be made with fresh or toasted bread and almost any jam, from strawberry to apricot; there is no single recipe or place of origin. The bread may be soft and yielding or crisp at the edges, while the jam brings a sweet, fruity contrast. It is often served at breakfast, and in some households alongside tea as an afternoon bite. Its nutrition is largely made up of carbohydrates and sugars, with comparatively little protein. For a more filling version, choose whole-grain bread and spread the jam lightly.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.