Italian Bread Nutrition Facts

77 calories in 1 oz

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Calories in Italian Bread
Bread, italian
77 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.71 calories / gram
1 Weight Watchers point
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Calorie Sources:76% carbohydrates; 13% proteins; 11% fats
Fats:0.99 g (9 calories, 4% by weight)
Carbohydrates:14.18 g (58 calories, 50% by weight)
Proteins:2.49 g (10 calories, 9% by weight)
Alcohol:~
Water:10.12 g (36% by weight)
Fat Composition:46% polyunsaturated; 28% saturated; 27% monounsaturated
Trans Fat :~
Dietary Fiber:0.77 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice, large (4-1/2" x 3-1/4" x 3/4")
1 slice, medium
1 slice, small (3-1/4" x 2-1/2" x 1/2")
Food Group:Baked Products
USDA #:18033
Tags: bread;
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:13.61 mcg
Vitamin B-1:133.25 mcg
Vitamin B-2:82.22 mcg
Vitamin B-3:1.24 mg
Vitamin B-5:104.90 mcg
Vitamin B-6:11.34 mcg
Vitamin B-9:54.15 mcg
Food folate:8.51 mcg
Dietary Folate Equivalent:86.18 mcg
Folic acid:45.64 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.20 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:82.22 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.34 mcg
Calcium (Ca):22.11 mg
Copper (Cu):53.87 mcg
Fluoride (F):~
Iron (Fe):833.49 mcg
Magnesium (Mg):7.65 mg
Manganese (Mn):130.41 mcg
Phosphorus (P):29.20 mg
Potassium (K):31.19 mg
Selenium (Se):7.71 mcg
Sodium (Na):0.17 g
Zinc (Zn):243.81 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.18 g
Dietary Fiber:0.77 g
Sugars Total:0.24 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.49 g
Essential amino acids
Phenylalanine:0.12 g
Leucine:0.17 g
Methionine:42.53 mg
Lysine:53.87 mg
Isoleucine:93.56 mg
Valine:0.10 g
Threonine:68.04 mg
Tryptophan:28.35 mg
Histidine:51.03 mg
Arginine:87.89 mg
Non-essential amino acids
Alanine:79.38 mg
Aspartic acid:0.10 g
Betaine:~
Cystine:53.87 mg
Glutamic acid:0.85 g
Glycine:85.05 mg
Hydroxyproline:~
Proline:0.28 g
Serine:0.12 g
Tyrosine:68.04 mg
Fats Total:0.99 g
Saturated fatty acids:0.24 g
Monounsaturated fatty acids:0.23 g
Polyunsaturated fatty acids:0.39 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.20 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:36.85 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.22 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.37 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:28.35 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.54 g
Caffeine:~
Theobromine:~
Product Type:Italian
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_Gs
Did you know?...Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
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