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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Whole-wheat toast with pesto and string cheese (150 g) has 458 calories. That works out to 305 calories per 100 g. It contains 42.2 g of carbs, 19.8 g of protein, 24.2 g of fat and 6.6 g of fiber. Its 1.6 mg of Manganese covers 68% of the Daily Value. Its glycemic index is 49 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
458
KCAL / 150G
Carbs
42.2g
· 15% DV
Protein
19.8g
· 40% DV
Fat
24.2g
· 31% DV
Fiber
6.6g
· 24% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 17% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 458 kcal | |
| Total fat | 24.2 g | 31% |
| Saturated fat | 9.45 g | 47% |
| Trans fat | 0.22 g | |
| Sodium | 915 mg | 40% |
| Total carbohydrate | 42.2 g | 15% |
| Fiber | 6.6 g | 24% |
| Protein | 19.8 g | 40% |
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 serving (medium) | 150 g | 458 kcal |
| 1 slice (thin) | 45 g | 137 kcal |
| 1 slice (thick) | 65 g | 198 kcal |
| 1 piece (half) | 80 g | 244 kcal |
| 100 g | 100 g | 305 kcal |
| 1 serving (small) | 120 g | 366 kcal |
| 1 serving (large) | 210 g | 641 kcal |
| 1 serving (double) | 280 g | 854 kcal |
| 1 piece (jumbo) | 300 g | 915 kcal |
Calculated from 305 calories per 100 g.
To make whole-wheat toast with pesto and string cheese, spread pesto on the bread, add torn pieces of string cheese, and close the sandwich. Toast it until the bread is crisp and the cheese is soft and stretchy, using only a thin layer of pesto to avoid sogginess.
Yes, string cheese softens and pulls into strands in whole-wheat toast with pesto and string cheese. Tear it into thin strips so it heats evenly, and cook the sandwich over moderate heat; very high heat can brown the bread before the cheese softens.
Basil pesto is the classic choice for whole-wheat toast with pesto and string cheese. Its herbal, garlicky flavor pairs well with mild cheese; sun-dried tomato pesto gives the toast a sweeter, more concentrated flavor instead.
Yes, a skillet works well for whole-wheat toast with pesto and string cheese. Cook the sandwich over medium-low heat and press it gently with a spatula, turning once so the bread browns without scorching before the cheese softens.
Whole-wheat toast with pesto and string cheese can turn soggy when too much pesto is used or the sandwich sits after cooking. Spread pesto sparingly, avoid overfilling it, and serve the toast as soon as the bread is crisp.
Yes, mozzarella or provolone can replace string cheese in whole-wheat toast with pesto and string cheese. Mozzarella gives a mild, stretchy filling, while provolone adds a sharper taste; slice either cheese thinly so it melts before the bread gets too dark.
It is best to assemble whole-wheat toast with pesto and string cheese just before cooking. Assembled sandwiches tend to absorb moisture from the pesto while they sit; refrigerate cooked leftovers in a covered container and reheat them in a skillet or toaster oven.
Whole-wheat toast with pesto and string cheese pairs well with tomato soup, a crisp salad, or sliced fresh vegetables. These sides balance the rich, salty filling without competing with the basil and cheese flavors.
Yes, whole-wheat toast with pesto and string cheese can make a vegetarian lunch because it contains no meat. Some cheeses use animal rennet, so strict vegetarians may want to choose a cheese made with microbial or vegetable rennet.
Use a small amount of pesto and a modest layer of string cheese to make whole-wheat toast with pesto and string cheese less rich. Adding spinach, sliced tomato, or roasted peppers brings freshness and keeps the filling from feeling overly dense.
Vitamins
B12
0.98µg · 41% DV
Vitamin K
46.5µg · 39% DV
B2
0.47mg · 36% DV
B1
0.42mg · 35% DV
Minerals
Manganese
1.58mg · 69% DV
Selenium
36µg · 65% DV
Phosphorus
458mg · 65% DV
Calcium
585mg · 59% DV
Sodium
915mg · 40% DV
Potassium ⭐
345mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 458 calories in 1 serving (medium) (150 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 toast with pesto and string cheese brings together toasted whole-wheat bread, pesto and a mild cheese that softens into stretchy strands. It is a modern, assembled toast rather than a dish tied to one tradition: pesto has roots in Ligurian Italy, while the stringy cheese is reminiscent of Turkish dil peyniri.
The bread turns crisp around the edges, with a soft, savoury centre and the fresh, herby flavour of pesto. It works as a quick breakfast or lunch, or as a substantial snack; serve it with salad or sliced vegetables. Whole-wheat bread contributes fibre, while the cheese provides protein and calcium. For a lighter toast, use a modest amount of pesto and add extra vegetables on the side.
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
9.45g
MONOUNSATURATED
9.15g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 10.2:1
Above the ideal 4:1 (10.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.