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Bread Nutrition Facts

69 calories in 1 slice

Calories in Bread
Bread, whole-wheat, commercially prepared
69 calories in Bread, 1 slice
1 slice = 28g ≈ 0.062lb ≈ 0.99oz
2.47 calories / gram
1 Weight Watchers point
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Calorie Sources:67% carbohydrates; 21% proteins; 12% fats
Fats:0.94 g (8 calories, 3% by weight)
Carbohydrates:11.56 g (46 calories, 41% by weight)
Proteins:3.63 g (15 calories, 13% by weight)
Alcohol:~
Water:10.80 g (39% by weight)
Fat Composition:54% monounsaturated; 25% saturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:1.90 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice
Food Group:Baked Products
USDA #:18075
Tags: bread; whole wheat bread;
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Calories in White Bread
Vitamin A:1 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:0.56 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:24.36 mcg
Vitamin B-1:98 mcg
Vitamin B-2:58.80 mcg
Vitamin B-3:1.32 mg
Vitamin B-5:190.40 mcg
Vitamin B-6:56 mcg
Vitamin B-9:14 mcg
Food folate:14 mcg
Dietary Folate Equivalent:14 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:7.42 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:154 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.18 mcg
Calcium (Ca):29.96 mg
Copper (Cu):103.60 mcg
Fluoride (F):~
Iron (Fe):680.40 mcg
Magnesium (Mg):22.96 mg
Manganese (Mn):596.40 mcg
Phosphorus (P):56.56 mg
Potassium (K):69.44 mg
Selenium (Se):11.28 mcg
Sodium (Na):0.13 g
Zinc (Zn):504.00 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.56 g
Dietary Fiber:1.90 g
Sugars Total:1.56 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.63 g
Essential amino acids
Phenylalanine:78.40 mg
Leucine:0.11 g
Methionine:25.20 mg
Lysine:44.80 mg
Isoleucine:61.60 mg
Valine:75.60 mg
Threonine:47.60 mg
Tryptophan:25.20 mg
Histidine:36.40 mg
Arginine:~
Non-essential amino acids
Alanine:58.80 mg
Aspartic acid:84 mg
Betaine:63.48 mg
Cystine:36.40 mg
Glutamic acid:0.53 g
Glycine:67.20 mg
Hydroxyproline:~
Proline:0.17 g
Serine:78.40 mg
Tyrosine:47.60 mg
Fats Total:0.94 g
Saturated fatty acids:0.21 g
Monounsaturated fatty acids:0.45 g
Polyunsaturated fatty acids:0.17 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2.80 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:560 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:42 mg
Eicosanoic/Arachidic [20:0]:2.80 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.44 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:16.80 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:1.07 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
Related: Bread, white, prepared from recipe, made with low fat (2%) milk
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