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Fiber-containing toasted whole wheat bread with butter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Buttered toasted whole wheat bread (46 g) has 155 calories. That works out to 338 calories per 100 g. It contains 19.2 g of carbs, 4.7 g of protein, 6.9 g of fat and 3.1 g of fiber. Its 0.7 mg of Manganese covers 32% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 slice (medium) · 46 g
155
KCAL / 46G
Carbs
19.2g
· 7% DV
Protein
4.7g
· 9% DV
Fat
6.9g
· 9% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 12% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 155 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 2.81 g | 14% |
| Trans fat | 0.14 g | |
| Sodium | 215 mg | 9% |
| Total carbohydrate | 19.2 g | 7% |
| Fiber | 3.1 g | 11% |
| Protein | 4.7 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) | 23 g | 78 kcal |
| 1 slice (thin) | 20 g | 68 kcal |
| 1 slice (thick) | 30 g | 101 kcal |
| 2 slice (medium) | 46 g | 155 kcal |
| 1 serving (small) | 46 g | 155 kcal |
| 2 slice (thick) | 60 g | 203 kcal |
| 1 serving (large) | 69 g | 233 kcal |
| 1 piece (double) | 92 g | 311 kcal |
| 100 g | 100 g | 338 kcal |
Calculated from 338 calories per 100 g.
Yes, it can fit into a balanced meal. Whole wheat bread contributes fibre, while butter adds saturated fat; topping the toast with an egg or vegetables can make breakfast more filling and varied.
Toast whole wheat bread in a toaster or in a pan, then spread butter over it while it is warm. Adding butter after toaster toasting keeps melted fat from dripping inside the appliance.
It can fit into a weight-loss eating plan, but the butter adds energy and the toast may be less filling than a meal with protein and produce. Pair it with eggs or vegetables rather than relying on toast alone.
Yes, some people with diabetes can include it, but the bread can still raise blood glucose. The portion and what you eat alongside it matter, so follow advice from your healthcare professional for your individual meal plan.
For a toaster, butter the whole wheat bread after toasting so melted butter does not drip into the appliance. For pan-toasted bread, you can cook it with a little butter or spread butter on once it is done.
It gets soggy when steam is trapped, especially if hot toast is stacked or sealed in a container. Serve it promptly, or let the slices cool briefly on an open plate before storing them.
Yes, but freezing and thawing can take away its crisp texture. For a better result, freeze the whole wheat bread before toasting, then toast it and add butter just before serving.
Eggs, avocado, tomatoes, or fruit pair well with buttered toasted whole wheat bread. Adding a protein-rich topping makes it more substantial, while a sweet topping such as jam gives it a sweeter breakfast profile.
Yes, an air fryer can toast whole wheat bread, but add the butter after cooking. A loose slice may shift in the airflow, so keep an eye on it and stop once it is browned to your liking.
It can work before exercise if you want a simple source of carbohydrates, but the butter makes it richer and slower to digest for some people. Leave enough time before training to see how it sits with you.
Vitamins
B3
2.12mg · 13% DV
B1
0.15mg · 13% DV
Vitamin A
58.88µg · 7% DV
Biotin
1.84µg · 6% DV
Minerals
Manganese
0.74mg · 32% DV
Selenium
11µg · 20% DV
Phosphorus
105mg · 15% DV
Sodium
215mg · 9% DV
Potassium ⭐
114mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 155 calories in 2 slice (medium) (46 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.
Buttered toasted whole wheat bread is made by frying or toasting slices of whole wheat bread with butter, giving the grain-rich loaf a richer, savoury finish. It is an easy breakfast or snack, and a useful way to make slightly stale bread appealing again.
The outside turns crisp and golden while the middle stays soft, depending on the thickness of the slice. It is commonly served warm at breakfast, with eggs, cheese or fruit, and pairs naturally with tea or coffee. Whole wheat bread contributes fibre and carbohydrates, while butter makes the dish richer in fat. For a lighter version, use just enough butter to coat the pan and serve it with fresh fruit or vegetables.
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.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.81g
MONOUNSATURATED
2.3g
POLYUNSATURATED
0.97g
Omega 6:3 ratio 21.8:1
Above the ideal 4:1 (21.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.