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Thin slice toast bread, quick carbohydrate source, low fiber, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
48g
· 75%
Protein
8.5g
· 13%
Fat
3.2g
· 12%
Fiber
2.2g
Vitamins
B1
0.22mg · 18% DV
B3
2.2mg · 14% DV
B2
0.11mg · 8% DV
B5
0.4mg · 8% DV
Minerals
Sodium
430mg · 19% DV
Selenium
7µg · 13% DV
Calcium
110mg · 11% DV
Phosphorus
70mg · 10% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Toasting mainly removes moisture and changes texture, so it may feel lighter per slice. Unless you add butter or oil, the bread’s basic carb and protein content stays broadly similar.
Because the slices are thin and have more surface exposed to air, they can dry out faster once opened. Keeping the bag tightly sealed helps preserve softness.
Usually no, because refrigeration can make bread firm up faster. For short-term storage, keep it sealed at room temperature; for longer storage, freezing works better.
Yes, it freezes well. Separate slices if possible so you can take out only what you need and toast them straight from frozen.
It can work well before training because it is an easy-to-digest carbohydrate source. After training, it is usually better paired with a protein food such as eggs, cheese, or yogurt.
On its own, white-style toast bread may not keep you satisfied for long. Pairing it with protein and fat, such as eggs, cheese, nut butter, or avocado, usually makes the meal more filling.
Toast bread is typically softer, more uniform, and designed for convenient slicing and sandwiches. Bakery loaves often have a denser texture, a different crust, and more variation in ingredients.
Not by itself; weight gain depends more on your overall intake over time. The main issue is that soft sliced bread is easy to overeat if portions are not noticed.
No, that is not recommended for soft bread. Mold can spread beyond the visible spot, so it is safer to discard the whole loaf or package.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Those who are sensitive to rapid blood sugar swings may also do better eating it with protein, fat, or fiber rather than on its own.
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Nutrition data compiled from USDA FoodData Central and scientific sources.