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Sweet toast spread with jam; quick-energy, carb-forward breakfast item
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Toast with jam (35 g) has 96 calories. That works out to 274 calories per 100 g. It contains 19.5 g of carbs, 2 g of protein, 1.1 g of fat and 0.9 g of fiber. Its 4.9 µg of Selenium covers 9% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
96
KCAL / 35G
Carbs
19.5g
· 7% DV
Protein
2g
· 4% DV
Fat
1.1g
· 1% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 8% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 109 mg | 5% |
| Total carbohydrate | 19.5 g | 7% |
| Fiber | 0.9 g | 3% |
| Protein | 2 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) | 35 g | 96 kcal |
| 1 piece (half) | 18 g | 49 kcal |
| 1 slice (thin) | 25 g | 69 kcal |
| 1 slice (thick) | 45 g | 123 kcal |
| 1 serving (small) | 55 g | 151 kcal |
| 2 slice (double) | 70 g | 192 kcal |
| 1 serving (medium) | 90 g | 247 kcal |
| 100 g | 100 g | 274 kcal |
| 1 serving (large) | 140 g | 384 kcal |
Calculated from 274 calories per 100 g.
Toast the bread first, then spread jam over it while it is warm. Adding jam before toasting can make it run into the appliance, stick, or burn, so spread it on after the bread is done.
Strawberry, raspberry, and apricot jam are popular choices for toast with jam. Berry jams bring a sharper fruit flavor, while apricot is milder; choose a smooth or chunky texture according to your preference.
You can spread butter beneath the jam on toast with jam, but it is optional. Butter adds richness and softens the jam’s sweetness; skip it if you want the fruit flavor to stand out or prefer a dairy-free topping.
Sandwich bread is easy to toast evenly for toast with jam, while sourdough gives a chewier, tangier base. A sturdy slice holds chunky preserves better than very thin bread, which can become soft quickly.
No, spread jam on toast after the bread has toasted. Jam can melt, drip into the toaster, and burn, creating a mess; toast plain bread first and add the topping once it is out.
Toast with jam has a fruit spread that usually includes crushed or chopped fruit, while toast with jelly is topped with a clear, smooth fruit spread made from juice. In everyday use, the terms can vary by region.
It is better to freeze bread before making toast with jam, rather than freezing it already topped. Toast plain bread from frozen, then add jam; freezing the assembled toast can leave the bread soggy as it thaws.
Eat toast with jam soon after spreading it, because moisture from the jam gradually softens the bread. For serving later, keep the toast and jam separate and combine them just before eating.
Toast with jam can be a convenient source of carbohydrates before exercise, particularly when you want a simple, quick snack. Eat it early enough to feel comfortable during your workout, as a large portion may feel heavy.
Serve toast with jam alongside plain yogurt, eggs, or a handful of nuts for a more substantial breakfast. Coffee, tea, or milk also pair well, depending on whether you want a light snack or a fuller meal.
Vitamins
B1
0.06mg · 5% DV
B3
0.84mg · 5% DV
Folate
18.2µg · 5% DV
B2
0.04mg · 3% DV
Minerals
Selenium
4.9µg · 9% DV
Manganese
0.15mg · 7% DV
Sodium
109mg · 5% DV
Iron
0.84mg · 5% DV
Potassium ⭐
41mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 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.
Toast with jam is made by spreading fruit jam over a slice of toasted bread. The crisp, warm bread contrasts with the soft, sweet topping, and the combination is a familiar quick breakfast in many places. It is often served with tea or coffee, either on its own or alongside fruit, yoghurt or eggs; it also makes an easy snack when you want something simple.
Its nutritional character is mostly carbohydrate, so it offers readily available energy but may not keep you satisfied for long by itself. For a more filling plate, choose wholegrain bread and add yoghurt, eggs or nut butter. A thinner layer of jam keeps the sweetness in balance while letting the toast stay crisp.
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
✓ 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
0.24g
MONOUNSATURATED
0.28g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.