Bread, egg
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 287 kcalEnergy
- 9.5 gProtein
- 6 gFat
- 47.8 gCarbohydrate
| Nutrient | Per 100 g | 1 oz | Source field |
|---|---|---|---|
| Energy | 287 kcal | 81 kcal | 1008 Energy |
| Energy (kJ) | 1,201 kJ | 340 kJ | 1062 Energy |
| Protein | 9.5 g | 2.7 g | 1003 Protein |
| Fat | 6 g | 1.7 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 1.593 g | 0.45 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.302 g | 0.65 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.106 g | 0.31 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 51 mg | 14 mg | 1253 Cholesterol |
| Carbohydrate | 47.8 g | 13.6 g | 1005 Carbohydrate, by difference |
| Sugars | 1.78 g | 0.5 g | 2000 Total Sugars |
| Dietary fibre | 2.3 g | 0.65 g | 1079 Fiber, total dietary |
| Sodium | 380 mg | 108 mg | 1093 Sodium, Na |
| Potassium | 115 mg | 33 mg | 1092 Potassium, K |
| Calcium | 93 mg | 26 mg | 1087 Calcium, Ca |
| Iron | 3.04 mg | 0.86 mg | 1089 Iron, Fe |
| Water | 34.7 g | 9.8 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 81 | 2.7 | 1.7 | 13.6 | 0.5 | 0.65 | 108 |
| 1 slice (5" x 3" x 1/2") | 40 g | 115 | 3.8 | 2.4 | 19.1 | 0.71 | 0.92 | 152 |
| 1 small or thin/very thin slice | 24 g | 69 | 2.3 | 1.4 | 11.5 | 0.43 | 0.55 | 91 |
| 1 medium or regular slice | 31 g | 89 | 2.9 | 1.9 | 14.8 | 0.55 | 0.71 | 118 |
| 1 large or thick slice | 43 g | 123 | 4.1 | 2.6 | 20.6 | 0.77 | 0.99 | 163 |
| 1 slice, crust not eaten | 14 g | 40 | 1.3 | 0.84 | 6.7 | 0.25 | 0.32 | 53 |
| 1 cubic inch | 3.7 g | 11 | 0.35 | 0.22 | 1.8 | 0.066 | 0.085 | 14 |
| Quantity not specified | 31 g | 89 | 2.9 | 1.9 | 14.8 | 0.55 | 0.71 | 118 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:172673
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Bread, egg (official name from the source)
- Français: Pain, aux œufs (machine-translated, confirmed by a second independent pass)
- Deutsch: Brot, Eierbrot (machine-translated, confirmed by a second independent pass)
- Italiano: Pane, all'uovo (machine-translated, confirmed by a second independent pass)
- Español: Pan, de huevo (machine-translated, confirmed by a second independent pass)
Related foods
- Bread, white, commercially prepared (includes soft bread crumbs)
- Bread, crumbs, dry, grated, plain
- Bread, Italian
- Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
- Bread, whole-wheat, commercially prepared
- Bread, french or vienna (includes sourdough)
- Bread, rye
- Bread, oatmeal
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:172673" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.