Bread, pumpernickel, toasted

275 calories in 100 g

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Calories in Bread, pumpernickel, toasted
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275 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.75 calories / gram
5 Weight Watchers points
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Calorie Sources:75% carbohydrates; 14% proteins; 11% fats
Fats:3.40 g (31 calories, 3% by weight)
Carbohydrates:52.20 g (209 calories, 52% by weight)
Proteins:9.50 g (38 calories, 10% by weight)
Alcohol:~
Water:31.80 g (32% by weight)
Fat Composition:47% polyunsaturated; 36% monounsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:7.10 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice (5" x 4" x 3/8")
Food Group:Baked Products
USDA #:18045
Tags: bread; pumpernickel;
Related Foods: Bread, rye, toasted
Bread, white, commercially prepared, toasted
Bread, whole-wheat, commercially prepared, toasted
Calories in Egg Bread
Calories in Italian Bread
Calories in Multi Grain Bread
Calories in Pumpernickel
Calories in Rye Bread
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:48 mcg
Vitamin B-1:280 mcg
Vitamin B-2:300 mcg
Vitamin B-3:3.05 mg
Vitamin B-5:280 mcg
Vitamin B-6:120 mcg
Vitamin B-9:87 mcg
Food folate:26 mcg
Dietary Folate Equivalent:128 mcg
Folic acid:60 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.10 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:460 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.90 mcg
Calcium (Ca):74 mg
Copper (Cu):310 mcg
Fluoride (F):~
Iron (Fe):3.15 mg
Magnesium (Mg):60 mg
Manganese (Mn):1.43 mg
Phosphorus (P):0.19 g
Potassium (K):0.23 g
Selenium (Se):26.90 mcg
Sodium (Na):0.74 g
Zinc (Zn):1.62 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:52.20 g
Dietary Fiber:7.10 g
Sugars Total:0.58 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.50 g
Essential amino acids
Phenylalanine:0.46 g
Leucine:0.66 g
Methionine:0.17 g
Lysine:0.27 g
Isoleucine:0.36 g
Valine:0.43 g
Threonine:0.29 g
Tryptophan:0.10 g
Histidine:0.21 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.35 g
Aspartic acid:0.52 g
Betaine:~
Cystine:0.20 g
Glutamic acid:2.99 g
Glycine:0.37 g
Hydroxyproline:~
Proline:1.04 g
Serine:0.45 g
Tyrosine:0.26 g
Fats Total:3.40 g
Saturated fatty acids:0.48 g
Monounsaturated fatty acids:1.02 g
Polyunsaturated fatty acids:1.35 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]:3 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.36 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 g
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]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.25 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[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:2.80 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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