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Whole-Grain High-Fiber Pan Bread Calories
High-fiber whole-grain bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Whole-Grain High-Fiber Pan Bread (60 g) has 155 calories. That works out to 258 calories per 100 g. It contains 27.1 g of carbs, 6.5 g of protein, 2.5 g of fat and 6.1 g of fiber. Its 1.5 mg of Manganese covers 65% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Whole-Grain High-Fiber Pan Bread Nutrition Facts
Selected: 1 piece (medium) · 60 g
155
KCAL / 60G
Carbs
27.1g
· 10% DV
Protein
6.5g
· 13% DV
Fat
2.5g
· 3% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 17% · Fat 14%
Whole-Grain High-Fiber Pan Bread nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 155 kcal | |
| Total fat | 2.5 g | 3% |
| Saturated fat | 0.37 g | 2% |
| Trans fat | 0 g | |
| Sodium | 276 mg | 12% |
| Total carbohydrate | 27.1 g | 10% |
| Fiber | 6.1 g | 22% |
| Protein | 6.5 g | 13% |
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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How Many Calories in 1 Medium Whole-Grain High-Fiber Pan Bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 155 kcal |
| 1 piece (thin) | 30 g | 77 kcal |
| 1 piece (small) | 35 g | 90 kcal |
| 1 piece (half) | 60 g | 155 kcal |
| 1 piece (thick) | 75 g | 194 kcal |
| 1 piece (large) | 90 g | 232 kcal |
| 100 g | 100 g | 258 kcal |
| 1 piece (extra large) | 120 g | 310 kcal |
| 1 piece (whole) | 120 g | 310 kcal |
Calculated from 258 calories per 100 g.
Frequently Asked Questions About Whole-Grain High-Fiber Pan Bread
How do you make Whole-Grain High-Fiber Pan Bread?
Whole-Grain High-Fiber Pan Bread is made by mixing and kneading a whole-grain dough, shaping it, and cooking it in a covered or uncovered skillet until done. Use moderate heat so the inside cooks before the outside becomes too dark.
Does Whole-Grain High-Fiber Pan Bread need yeast?
No, Whole-Grain High-Fiber Pan Bread does not have to use yeast. Yeast gives the dough time to rise and can make the bread lighter, while baking powder or another quick leavener produces a faster, usually flatter loaf.
What flour and grains go into Whole-Grain High-Fiber Pan Bread?
Whole-Grain High-Fiber Pan Bread can use whole-wheat flour as its base, with oats, rye, seeds, or other grains added to suit the recipe. Different grains absorb water differently, so the dough may need adjusting to stay workable.
Why is my Whole-Grain High-Fiber Pan Bread raw in the middle?
Whole-Grain High-Fiber Pan Bread is often raw in the middle because the pan is too hot: the outside browns before the center cooks. Lower the heat, cover the pan if appropriate, and cook the bread longer, especially if it is thick.
Why does Whole-Grain High-Fiber Pan Bread stick to the skillet?
Whole-Grain High-Fiber Pan Bread can stick when the skillet is not properly heated or the dough is especially moist. Use a well-seasoned or nonstick pan, and wait until the underside has cooked and releases easily before turning it.
What can you serve with Whole-Grain High-Fiber Pan Bread?
Whole-Grain High-Fiber Pan Bread pairs well with eggs, cheese, vegetables, soups, and dips. Use it warm as a side, or slice it open and fill it with sandwich ingredients; a softer, thicker version can also be used for wraps.
How is Whole-Grain High-Fiber Pan Bread different from regular bread?
Whole-Grain High-Fiber Pan Bread is cooked in a skillet rather than baked as a conventional loaf, and its whole-grain ingredients give it a different flavor and texture. Depending on the recipe, it may be flatter, denser, or softer than sliced bread.
Does Whole-Grain High-Fiber Pan Bread keep you full?
Yes, Whole-Grain High-Fiber Pan Bread can make a meal more filling because it contains whole grains and fiber. Pairing it with a protein-rich food, such as eggs, yogurt, or beans, can make the meal more substantial.
How should you store Whole-Grain High-Fiber Pan Bread?
Let Whole-Grain High-Fiber Pan Bread cool completely, then store it in an airtight container. Avoid sealing it while warm, because trapped steam can make the bread damp; eat it promptly or freeze it for longer storage.
Can you freeze Whole-Grain High-Fiber Pan Bread?
Yes, Whole-Grain High-Fiber Pan Bread freezes well. Cool it fully, separate pieces with parchment if needed, and seal them in a freezer-safe bag. Reheat a piece in a skillet after thawing to refresh its texture.
Whole-Grain High-Fiber Pan Bread Vitamins & Minerals
Vitamins
B3
2.88mg · 18% DV
B1
0.21mg · 18% DV
Biotin
4.2µg · 14% DV
B6
0.17mg · 10% DV
Minerals
Manganese
1.5mg · 65% DV
Selenium
19µg · 35% DV
Phosphorus
172mg · 25% DV
Copper
0.19mg · 21% DV
Sodium
276mg · 12% DV
Potassium ⭐
183mg · 5% DV
Whole-Grain High-Fiber Pan Bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Whole-Grain High-Fiber Pan Bread
To burn the 155 calories in 1 piece (medium) (60 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.
What is Whole-Grain High-Fiber Pan Bread?
Whole-Grain High-Fiber Pan Bread is a skillet-cooked bread made with whole-grain flour and fibre-rich grains; recipes may also include seeds. It can be made with either yeasted or unyeasted dough, and typically has a lightly browned outside with a soft, substantial crumb. The grains give it a nuttier, more pronounced flavour than plain white bread.
Use it much like other flatbreads: serve it with breakfast, alongside soup or a main meal, or as a base for dips and spreads. It is a fibre-rich option that also contributes protein; a 100 g portion provides 10.1 g of fibre. For a lighter meal, pair it with vegetables and a simple yogurt or bean-based dip.
How Nutritious Is Whole-Grain High-Fiber Pan Bread?
Nutrient density
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.
Satiety score
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.
Is Whole-Grain High-Fiber Pan Bread Processed?
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.
Does Whole-Grain High-Fiber Pan Bread Contain Allergens?
Contains these allergens:
Which Diets Is Whole-Grain High-Fiber Pan Bread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Whole-Grain High-Fiber Pan Bread Fat Profile
SATURATED
0.37g
MONOUNSATURATED
0.47g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 12.1:1
Above the ideal 4:1 (12.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.