Bread Calories & Nutritional Facts Calculator
Calculate accurate calories and complete nutritional information for different bread types and serving sizes. Get detailed nutrition facts including carbohydrates, protein, fiber, vitamins, and minerals for various bread varieties.
How Many Calories Are In Bread?
The calorie content of bread varies significantly based on ingredients, preparation method, and serving size:
Common Bread Types (per slice):
• White Bread (28g): 79 calories
• Whole Wheat Bread (28g): 81 calories
• Multigrain Bread (28g): 85 calories
• Sourdough Bread (28g): 82 calories
• Rye Bread (28g): 83 calories
Specialty Breads (per serving):
• Bagel (85g): 245 calories
• Croissant (57g): 231 calories
• Naan Bread (90g): 262 calories
• Pita Bread (60g): 165 calories
Track your daily calorie intake with our calories burned calculator
to balance your bread consumption with physical activity.
Nutritional Value Comparison
Whole Grain Benefits: Contains more fiber, protein, and micronutrients than refined white bread
Multigrain Advantage: Research from ResearchGate
shows multigrain breads provide diverse nutrients from various grains
Fiber Content: Whole grain breads contain 2-4g fiber per slice vs. 0.5-1g in white bread
Protein Quality: Varies from 2-6g per slice depending on grain type and fortification
Calculate your daily macronutrient needs
to optimize your bread choices for your health goals.
Bread Nutrition Comparison Chart
| Bread Type | Calories (per slice) | Carbs (g) | Protein (g) | Fiber (g) | Fat (g) | Sodium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|
| White Bread | 79 | 14.6 | 2.3 | 0.8 | 1.1 | 147 | 0.9 |
| Whole Wheat | 81 | 13.8 | 3.6 | 1.9 | 1.1 | 144 | 0.9 |
| Multigrain | 85 | 15.1 | 3.8 | 2.1 | 1.3 | 152 | 1.1 |
| Sourdough | 82 | 16.0 | 3.2 | 1.0 | 0.6 | 177 | 1.2 |
| Rye Bread | 83 | 15.5 | 2.7 | 1.9 | 1.1 | 211 | 0.9 |
| Pumpernickel | 80 | 15.2 | 2.8 | 2.1 | 1.0 | 191 | 1.0 |
| Ezekiel Bread | 80 | 15.0 | 4.0 | 3.0 | 0.5 | 75 | 0.8 |
| Protein Bread | 90 | 12.0 | 6.0 | 4.0 | 2.0 | 180 | 1.5 |
| Gluten-Free | 85 | 16.5 | 2.5 | 1.2 | 1.8 | 158 | 0.7 |
Complete Nutritional Profile of Bread
Carbohydrate Content & Glycemic Impact
Bread is primarily a carbohydrate source, with composition varying significantly between refined and whole grain varieties.
Research from ScienceDirect
demonstrates that whole grain breads have lower glycemic impact due to fiber content:
Carbohydrate Breakdown (per slice):
• White Bread: 14.6g total carbs, 0.8g fiber
• Whole Wheat: 13.8g total carbs, 1.9g fiber
• Multigrain: 15.1g total carbs, 2.1g fiber
• Ezekiel Bread: 15.0g total carbs, 3.0g fiber
Glycemic Index Values:
• White Bread: 75 (high)
• Whole Wheat: 74 (high)
• Multigrain: 55 (medium)
• Sourdough: 52 (medium)
Use our glycemic index calculator
to plan balanced meals with appropriate bread choices.
Protein Quality & Amino Acid Profile
Protein Content: Varies from 2-6g per slice depending on grain type and fortification.
Whole grain and specialty breads typically provide higher protein content.
Amino Acid Completeness: Most breads are incomplete proteins, lacking sufficient
lysine. Combining with legumes or dairy creates complete protein profiles.
Protein Fortification: Modern protein breads use added wheat gluten,
plant proteins, or milk proteins to increase protein content to 6-8g per slice.
Calculate your daily protein requirements
to determine how bread fits into your nutrition plan.
References
- Aghalari, Z., Dahms, U., & Sillanpää, M. (2022). Evaluation of nutrients in bread: A systematic review. Journal of Health, Population, and Nutrition, 41, 50.
- Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T., & Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 48(2), 243-257.
- Alkurd, Refat & Takruri, Hamed & Muwalla, Marwan & Arafat, Tawfeeq. (2020). The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads. Journal of food and nutrition research. 8. 600-605. 10.12691/jfnr-8-10-9.
