Bread, wheat germ, toasted

293 calories in 100 g

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Calories in Bread, wheat germ, toasted
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293 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.93 calories / gram
6 Weight Watchers points
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Calorie Sources:75% carbohydrates; 15% proteins; 10% fats
Fats:3.30 g (30 calories, 3% by weight)
Carbohydrates:54.30 g (217 calories, 54% by weight)
Proteins:10.70 g (43 calories, 11% by weight)
Alcohol:~
Water:29.30 g (29% by weight)
Fat Composition:49% monounsaturated; 26% polyunsaturated; 25% saturated
Trans Fat :~
Dietary Fiber:2.30 g (2% by weight)
Cholesterol:1 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice
Food Group:Baked Products
USDA #:18385
Related Foods: Calories in Bread Crumbs
Bread, white, commercially prepared, toasted
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Calories in White Bread
Vitamin A:4 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:2 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:58 mcg
Vitamin B-1:330 mcg
Vitamin B-2:370 mcg
Vitamin B-3:4.54 mg
Vitamin B-5:340 mcg
Vitamin B-6:90 mcg
Vitamin B-9:112 mcg
Food folate:43 mcg
Dietary Folate Equivalent:160 mcg
Folic acid:69 mcg
Vitamin B-12:0.07 mcg
Added Vitamin B-12:~
Choline:22.10 mg
Vitamin C:300 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:570 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.20 mcg
Calcium (Ca):0.10 g
Copper (Cu):200 mcg
Fluoride (F):~
Iron (Fe):3.88 mg
Magnesium (Mg):38 mg
Manganese (Mn):1.25 mg
Phosphorus (P):0.17 g
Potassium (K):0.28 g
Selenium (Se):30.50 mcg
Sodium (Na):0.62 g
Zinc (Zn):1.46 mg
Cholesterol:1 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:54.30 g
Dietary Fiber:2.30 g
Sugars Total:4.14 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.70 g
Essential amino acids
Phenylalanine:0.51 g
Leucine:0.77 g
Methionine:0.19 g
Lysine:0.36 g
Isoleucine:0.43 g
Valine:0.49 g
Threonine:0.33 g
Tryptophan:0.12 g
Histidine:0.24 g
Arginine:0.44 g
Non-essential amino acids
Alanine:0.38 g
Aspartic acid:0.59 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.19 g
Glycine:0.38 g
Hydroxyproline:~
Proline:1.09 g
Serine:0.52 g
Tyrosine:0.33 g
Fats Total:3.30 g
Saturated fatty acids:0.73 g
Monounsaturated fatty acids:1.43 g
Polyunsaturated fatty acids:0.75 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1 mg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.43 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.28 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]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.42 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]:0.70 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 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:2.40 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
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Did you know?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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