Bread, whole-wheat, prepared from recipe, toasted

305 calories in 100 g

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Calories in Bread, whole-wheat, prepared from recipe, toasted
Bread, whole-wheat, prepared from recipe, toasted Suggest a better name
305 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.05 calories / gram
6 Weight Watchers points
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Calorie Sources:72% carbohydrates; 17% fats; 12% proteins
Fats:5.90 g (53 calories, 6% by weight)
Carbohydrates:56.40 g (226 calories, 56% by weight)
Proteins:9.20 g (37 calories, 9% by weight)
Alcohol:~
Water:26 g (26% by weight)
Fat Composition:60% polyunsaturated; 24% monounsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:6.70 g (7% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice
1 slice, thin (3-3/4" x 5" x 3/8")
Food Group:Baked Products
USDA #:18078
Tags: whole wheat bread;
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Vitamin A:4 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:2 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:97 mcg
Vitamin B-1:260 mcg
Vitamin B-2:220 mcg
Vitamin B-3:3.94 mg
Vitamin B-5:330 mcg
Vitamin B-6:190 mcg
Vitamin B-9:67 mcg
Food folate:36 mcg
Dietary Folate Equivalent:89 mcg
Folic acid:31 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:29.20 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:840 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:10.40 mcg
Calcium (Ca):36 mg
Copper (Cu):270 mcg
Fluoride (F):~
Iron (Fe):3.40 mg
Magnesium (Mg):89 mg
Manganese (Mn):2.06 mg
Phosphorus (P):0.20 g
Potassium (K):0.34 g
Selenium (Se):42.50 mcg
Sodium (Na):0.38 g
Zinc (Zn):1.65 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:56.40 g
Dietary Fiber:6.70 g
Sugars Total:4.22 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.20 g
Essential amino acids
Phenylalanine:0.44 g
Leucine:0.63 g
Methionine:0.14 g
Lysine:0.26 g
Isoleucine:0.34 g
Valine:0.41 g
Threonine:0.27 g
Tryptophan:0.13 g
Histidine:0.21 g
Arginine:0.42 g
Non-essential amino acids
Alanine:0.33 g
Aspartic acid:0.47 g
Betaine:~
Cystine:0.20 g
Glutamic acid:2.87 g
Glycine:0.36 g
Hydroxyproline:~
Proline:0.95 g
Serine:0.44 g
Tyrosine:0.27 g
Fats Total:5.90 g
Saturated fatty acids:0.87 g
Monounsaturated fatty acids:1.27 g
Polyunsaturated fatty acids:3.23 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:9 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.66 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.19 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]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.23 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]: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]:2.88 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 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]:1 mg
[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:2.20 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:6 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/_7g
Did you know?...In 1830 pizza truly began with the opening of the world's first pizzeria. Port' Alba, the pizzas were cooked in an oven lined with lava from Mount Vesuvius, a volcano located on the Bay of Naples.
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