Bread, white, commercially prepared, toasted

123 calories in 1 cup, cubes

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Calories in Bread, white, commercially prepared, toasted
Bread, white, commercially prepared, toasted Suggest a better name
123 calories in 1 cup, cubes
1 cup, cubes = 42g ≈ 0.093lb ≈ 1.48oz
2.93 calories / gram
2 Weight Watchers points
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Calorie Sources:75% carbohydrates; 12% fats; 12% proteins
Fats:1.68 g (15 calories, 4% by weight)
Carbohydrates:22.85 g (91 calories, 54% by weight)
Proteins:3.78 g (15 calories, 9% by weight)
Water:12.77 g (30% by weight)
Fat Composition:61% polyunsaturated; 23% monounsaturated; 17% saturated
Trans Fat :~
Dietary Fiber:1.05 g (3% by weight)
Cholesterol:420 mcg
Serving Sizes: 100 g
1 cup, crumbs
1 cup, cubes
1 oz
1 slice, large
1 slice crust not eaten
1 slice, thin
1 slice thin, crust not eaten
1 slice, very thin
1 slice
Food Group:Baked Products
USDA #:18070
Tags: bread; toast;
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Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:19.32 mcg
Vitamin B-1:172.20 mcg
Vitamin B-2:138.60 mcg
Vitamin B-3:1.65 mg
Vitamin B-5:113.40 mcg
Vitamin B-6:25.20 mcg
Vitamin B-9:43.68 mcg
Food folate:10.92 mcg
Dietary Folate Equivalent:66.78 mcg
Folic acid:32.76 mcg
Vitamin B-12:0 mcg
Added Vitamin B-12:~
Choline:6.76 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:100.80 mcg
Added α-Tocopherol:~
Vitamin K:1.43 mcg
Calcium (Ca):49.98 mg
Copper (Cu):54.60 mcg
Fluoride (F):~
Iron (Fe):1.40 mg
Magnesium (Mg):10.92 mg
Manganese (Mn):176.40 mcg
Phosphorus (P):43.26 mg
Potassium (K):55.02 mg
Selenium (Se):13.02 mcg
Sodium (Na):0.25 g
Zinc (Zn):285.60 mcg
Cholesterol:420 mcg
Carbohydrates Total:22.85 g
Dietary Fiber:1.05 g
Sugars Total:1.99 g
Proteins Total:3.78 g
Essential amino acids
Phenylalanine:0.18 g
Leucine:0.26 g
Methionine:63 mg
Lysine:0.10 g
Isoleucine:0.15 g
Valine:0.16 g
Threonine:0.11 g
Tryptophan:42 mg
Histidine:79.80 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:0.13 g
Aspartic acid:0.18 g
Cystine:79.80 mg
Glutamic acid:1.23 g
Glycine:0.13 g
Proline:0.41 g
Serine:0.18 g
Tyrosine:0.11 g
Fats Total:1.68 g
Saturated fatty acids:0.24 g
Monounsaturated fatty acids:0.33 g
Polyunsaturated fatty acids:0.88 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:420 mcg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:420 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.18 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:46.20 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]:12.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.31 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.78 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:92.40 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:0.88 g
Product Type:Bread
Weight Watchers Points:2 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 kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.
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