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Soft white sandwich bread interior, high in carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Sandwich bread crumb (50 g) has 133 calories. That works out to 266 calories per 100 g. It contains 24.5 g of carbs, 4.3 g of protein, 1.6 g of fat and 1.4 g of fiber. Its 11 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 50 g
133
KCAL / 50G
Carbs
24.5g
· 9% DV
Protein
4.3g
· 9% DV
Fat
1.6g
· 2% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 133 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.35 g | 2% |
| Trans fat | 0.03 g | |
| Sodium | 235 mg | 10% |
| Total carbohydrate | 24.5 g | 9% |
| Fiber | 1.4 g | 5% |
| Protein | 4.3 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) | 25 g | 67 kcal |
| 1 piece (small) | 12 g | 32 kcal |
| 1 piece (medium) | 18 g | 48 kcal |
| 1 slice (thin) | 20 g | 53 kcal |
| 1 cup (shredded) | 30 g | 80 kcal |
| 1 slice (thick) | 32 g | 85 kcal |
| 2 slice (medium) | 50 g | 133 kcal |
| 100 g | 100 g | 266 kcal |
| 4 slice (double) | 100 g | 266 kcal |
Calculated from 266 calories per 100 g.
Sandwich bread crumb is often gummy because the loaf is underbaked or was sliced while still hot. Let the loaf cool completely before cutting; if the center remains wet, return it to the oven until it is baked through.
No, sandwich bread crumb is soft and moist, while breadcrumbs are dried and ground. Fresh crumb can bind a mixture or add softness; dry breadcrumbs absorb liquid differently, so substituting one for the other can change a recipe's texture.
Yes, sandwich bread crumb works in meatballs as a soft binder. Tear it into small pieces, briefly soak it in milk or water, then squeeze out excess liquid before mixing it with the meat.
Yes, sandwich bread crumb freezes well when kept inside sliced bread in an airtight freezer bag. Take out only the slices you need and thaw them at room temperature, or toast them straight from frozen.
Keep sandwich bread crumb soft by sealing the loaf tightly in its bag or an airtight bread container at room temperature. Refrigeration can make bread stale faster; freeze slices instead if you will not use them soon.
Leftover sandwich bread crumb is useful in French toast, bread pudding, or as a binder for meatballs. If it has dried out, soften it with a little milk or water before adding it to a mixture.
No, removing the crust does not turn sandwich bread crumb into a meaningfully different or automatically healthier food. The main change is texture; choosing the whole slice or removing the crust is usually a matter of preference.
Yes, sandwich bread crumb can be eaten without its crust; the crust is not required for the bread to be safe or digestible. Removing it mainly changes the texture and can make the bread easier to use in soft fillings.
Sandwich bread crumb may sink when the dough has risen too long or the loaf is taken out before its center is fully baked. Let the dough rise only until puffy, and check that the middle is set before removing the loaf.
Yes, sandwich bread crumb can thicken soup when stirred in gradually. Add small pieces to hot soup and let them soften before blending; adding too much at once can make the soup pasty.
Vitamins
B1
0.23mg · 19% DV
B3
1.9mg · 12% DV
B2
0.14mg · 11% DV
Folate
42.5µg · 11% DV
Minerals
Selenium
11µg · 20% DV
Sodium
235mg · 10% DV
Iron
1.8mg · 10% DV
Manganese
0.23mg · 10% DV
Potassium ⭐
58mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 133 calories in 2 slice (medium) (50 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.
Sandwich bread crumb is the soft, airy inside of a sliced loaf, usually made from wheat flour; it is the part beneath the crust. Its mild flavour and tender texture make it a handy base for sandwiches, from everyday lunch fillings to breakfast combinations. It is also commonly toasted, though the crumb is softer and less crisp than the crust.
It is mainly a source of carbohydrates, with some protein and relatively little fibre. Pair it with eggs, cheese, beans or vegetables to make a more filling meal. If you want more fibre, choose a wholemeal loaf instead.
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.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.