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Bread, white, commercially prepared, toasted, low sodium no salt

293 calories in 100 g

Calories in Bread, white, commercially prepared, toasted, low sodium no salt
Bread, white, commercially prepared, toasted, low sodium no salt Suggest a better name
293 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.93 calories / gram
6 Weight Watchers points
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Calorie Sources:76% carbohydrates; 12% proteins; 12% fats
Fats:4 g (35 calories, 4% by weight)
Carbohydrates:54.40 g (223 calories, 54% by weight)
Proteins:9 g (35 calories, 9% by weight)
Alcohol:~
Water:30.40 g (30% by weight)
Fat Composition:51% monounsaturated; 26% saturated; 23% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:1 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice
Food Group:Baked Products
USDA #:18432
Related Foods: Calories in Bread Crumbs
Calories in Egg Bread
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:410 mcg
Vitamin B-2:330 mcg
Vitamin B-3:3.92 mg
Vitamin B-5:270 mcg
Vitamin B-6:60 mcg
Vitamin B-9:95 mcg
Food folate:26 mcg
Dietary Folate Equivalent:143 mcg
Folic acid:69 mcg
Vitamin B-12:0.02 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.12 g
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):3.33 mg
Magnesium (Mg):26 mg
Manganese (Mn):420 mcg
Phosphorus (P):0.10 g
Potassium (K):0.13 g
Selenium (Se):~
Sodium (Na):30 mg
Zinc (Zn):680 mcg
Cholesterol:1 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:54.40 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9 g
Essential amino acids
Phenylalanine:0.44 g
Leucine:0.63 g
Methionine:0.15 g
Lysine:0.24 g
Isoleucine:0.35 g
Valine:0.39 g
Threonine:0.26 g
Tryptophan:0.10 g
Histidine:0.19 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.30 g
Aspartic acid:0.44 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.92 g
Glycine:0.32 g
Hydroxyproline:~
Proline:0.97 g
Serine:0.44 g
Tyrosine:0.26 g
Fats Total:4 g
Saturated fatty acids:0.89 g
Monounsaturated fatty acids:1.77 g
Polyunsaturated fatty acids:0.81 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]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.51 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.35 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]:1.75 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]:0.77 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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:2.10 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/_Pd
Did you know?...According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.
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