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Whole wheat bread, grilled sausage, source of protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Whole wheat bread roll with grilled sausage (110 g) has 270 calories. That works out to 245 calories per 100 g. It contains 30.8 g of carbs, 12.1 g of protein, 9.9 g of fat and 4.6 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 110 g
270
KCAL / 110G
Carbs
30.8g
· 11% DV
Protein
12.1g
· 24% DV
Fat
9.9g
· 13% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 19% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 9.9 g | 13% |
| Saturated fat | 3.19 g | 16% |
| Trans fat | 0.09 g | |
| Sodium | 627 mg | 27% |
| Total carbohydrate | 30.8 g | 11% |
| Fiber | 4.6 g | 16% |
| Protein | 12.1 g | 24% |
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 piece (medium) | 110 g | 270 kcal |
| 1 piece (mini) | 35 g | 86 kcal |
| 1 piece (half) | 55 g | 135 kcal |
| 1 piece (small) | 70 g | 172 kcal |
| 100 g | 100 g | 245 kcal |
| 1 piece (large) | 160 g | 392 kcal |
| 1 piece (jumbo) | 200 g | 490 kcal |
| 2 piece (double) | 220 g | 539 kcal |
Calculated from 245 calories per 100 g.
A whole wheat bread roll with grilled sausage is made by grilling the sausage and serving it inside a split roll. Warm the bread briefly, make a pocket that fits the sausage, and assemble just before serving so the bread stays warm without turning soggy.
Mustard, ketchup, sliced pickles, onions, and grilled peppers all work well in a whole wheat bread roll with grilled sausage. Add wet sauces sparingly or put them on the sausage rather than the bread to keep the roll from getting soggy.
Grill the sausage over moderate heat, turning it until browned and hot all the way through. Very high heat can char the casing before the center is heated; use clean plates and utensils for the cooked sausage, not ones that touched it raw.
The sausage usually falls out of a whole wheat bread roll with grilled sausage when the slit is too wide or deep. Choose a roll close to the sausage’s length, cut a narrow pocket rather than slicing the bread in half, and avoid adding too much slippery sauce.
A whole wheat bread roll with grilled sausage is a type of sausage sandwich, but it is not necessarily a traditional hot dog. The name describes grilled sausage served in a whole wheat roll; the sausage style, toppings, and bread shape can all vary.
Serve a whole wheat bread roll with grilled sausage with pickles, a green salad, or grilled vegetables. Soup also makes it a more substantial meal; since sausages and condiments can be salty, fresh vegetables are a useful contrast to salty sides.
Refrigerate leftover sausage from a whole wheat bread roll with grilled sausage promptly in a covered container. If possible, store the sausage separately from the bread and toppings so the roll does not become soggy, and use the cooked sausage within a few days.
For the best texture, reheat the sausage and whole wheat roll separately, then assemble the whole wheat bread roll with grilled sausage just before eating. A pan or oven keeps the bread less chewy than a microwave; add cold toppings and sauces afterward.
You can freeze the cooked sausage from a whole wheat bread roll with grilled sausage, but the assembled roll may become damp and lose texture when thawed. Freeze the sausage separately, thaw it in the refrigerator, and reheat it thoroughly before putting it in fresh bread.
Pack the bread and grilled sausage separately when preparing a whole wheat bread roll with grilled sausage for lunch. Carry sauces and juicy toppings in a small container, and assemble the roll shortly before eating; keep the sausage chilled until then.
Vitamins
B12
0.77µg · 32% DV
B1
0.24mg · 20% DV
B3
2.31mg · 14% DV
B2
0.15mg · 12% DV
Minerals
Manganese
0.66mg · 29% DV
Sodium
627mg · 27% DV
Selenium
11µg · 20% DV
Phosphorus
121mg · 17% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 piece (medium) (110 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.
A Whole wheat bread roll with grilled sausage pairs a soft, slightly nutty whole wheat roll with a savoury sausage cooked on the grill. It makes a convenient handheld meal or snack, served warm so the bread is tender inside and may be lightly crisp outside. The sausage brings a smoky, seasoned flavour, while the roll gives it a more substantial, grainy base.
It can be eaten on its own or with salad, sliced tomato, or a tangy condiment; a simple side of greens keeps the meal fresh. The whole wheat bread contributes fibre and the sausage adds protein, with 11 g of protein per 100 g. For a lighter version, use less sausage and add vegetables inside the roll.
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
— Not 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
3.19g
MONOUNSATURATED
4.07g
POLYUNSATURATED
1.43g
Omega 6:3 ratio 15.1:1
Above the ideal 4:1 (15.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.