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Whole wheat bread paired with hazelnut cream
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thick) of Whole wheat bread with hazelnut cream (45 g) has 176 calories. That works out to 392 calories per 100 g. It contains 21.5 g of carbs, 4.1 g of protein, 8.4 g of fat and 3.1 g of fiber. Its 0.6 mg of Manganese covers 25% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (thick) · 45 g
176
KCAL / 45G
Carbs
21.5g
· 8% DV
Protein
4.1g
· 8% DV
Fat
8.4g
· 11% 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 48% · Protein 9% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 176 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0.01 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 21.5 g | 8% |
| Fiber | 3.1 g | 11% |
| Protein | 4.1 g | 8% |
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 (thick) | 45 g | 176 kcal |
| 1 slice (thin) | 25 g | 98 kcal |
| 2 slice (thin) | 50 g | 196 kcal |
| 1 piece (small) | 60 g | 235 kcal |
| 2 slice (thick) | 90 g | 353 kcal |
| 1 serving (medium) | 90 g | 353 kcal |
| 100 g | 100 g | 392 kcal |
| 1 piece (medium) | 110 g | 431 kcal |
| 1 serving (large) | 150 g | 588 kcal |
Calculated from 392 calories per 100 g.
It can be part of breakfast, but how nourishing it is depends partly on the hazelnut cream: some varieties contain substantial added sugar. Pair it with fruit, yogurt or eggs rather than making it the whole meal.
Spread hazelnut cream on a slice of whole wheat bread. For a less dessert-like option, use a thin layer and add sliced banana or berries; choose a cream whose sweetness suits your taste.
Yes, but toast the whole wheat bread first and spread the hazelnut cream on afterward. Heating the cream can make it runny and may cause it to scorch against a hot pan or toaster.
Fruit, plain yogurt or a glass of milk pairs well with whole wheat bread with hazelnut cream. Adding one of these makes the snack or breakfast more varied than eating the sweet spread on bread alone.
No, not if it contains only bread and a shelf-stable hazelnut cream; refrigeration can make the bread stale. Assemble it close to serving time, and follow the cream’s package instructions after opening.
It can fit into a weight-loss eating plan, but a thick layer of hazelnut cream can make the serving more energy-dense. Use a modest spread and pair the bread with a filling food such as yogurt.
Some people with diabetes can include it, but added sugar in hazelnut cream may affect blood glucose. The bread’s whole grains do not cancel that out; consider the serving within your personal meal plan.
It may keep you satisfied for a while because whole wheat bread provides fiber and hazelnut cream contains fat. For a more substantial snack, add a source of protein such as yogurt or milk.
Yes. Spread the cream evenly and pack the bread in a sealed container so it does not dry out or stick to other foods. If you add perishable toppings such as fresh fruit, keep them chilled.
Whole wheat bread generally provides more fiber than white bread, so it can be the more filling base. The hazelnut cream is still a sweet spread, so switching the bread does not remove its added sugar.
Vitamins
B1
0.13mg · 11% DV
Vitamin E
1.4mg · 9% DV
B3
1.44mg · 9% DV
Biotin
2.25µg · 8% DV
Minerals
Manganese
0.59mg · 26% DV
Copper
0.15mg · 17% DV
Selenium
8.1µg · 15% DV
Phosphorus
95mg · 14% DV
Sodium
140mg · 6% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 176 calories in 1 slice (thick) (45 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.
Whole wheat bread with hazelnut cream pairs hearty bread made from whole wheat flour with a smooth, sweet hazelnut spread. It is easy to put together at home and works as a quick breakfast or snack. The bread’s firm, slightly nutty taste contrasts with the cream’s rich, velvety texture. Serve it with coffee, tea or a glass of milk, or toast the bread first for a crisp edge.
The whole wheat base gives this combination more fibre than a refined-white-bread version; it provides 6.9 g per 100 g. The hazelnut cream makes it energy-dense, so a modest spread can be satisfying. Add sliced fruit for freshness, or use a thinner layer if you want a less rich bite.
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
1.4g
MONOUNSATURATED
4.59g
POLYUNSATURATED
1.94g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.