Bread, onion
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 238 kcalEnergy
- 8.81 gProtein
- 2.95 gFat
- 44.32 gCarbohydrate
| Nutrient | Per 100 g | 1 small or thin/very thin slice | Source field |
|---|---|---|---|
| Energy | 238 kcal | 57 kcal | 1008 Energy |
| Protein | 8.81 g | 2.1 g | 1003 Protein |
| Fat | 2.95 g | 0.71 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.994 g | 0.24 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 0.687 g | 0.16 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.681 g | 0.16 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 4 mg | 0.96 mg | 1253 Cholesterol |
| Carbohydrate | 44.32 g | 10.6 g | 1005 Carbohydrate, by difference |
| Sugars | 3.33 g | 0.8 g | 2000 Total Sugars |
| Dietary fibre | 1.7 g | 0.41 g | 1079 Fiber, total dietary |
| Sodium | 482 mg | 116 mg | 1093 Sodium, Na |
| Potassium | 124 mg | 30 mg | 1092 Potassium, K |
| Calcium | 36 mg | 8.6 mg | 1087 Calcium, Ca |
| Iron | 3.11 mg | 0.75 mg | 1089 Iron, Fe |
| Water | 42.18 g | 10.1 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 small or thin/very thin slice | 24 g | 57 | 2.1 | 0.71 | 10.6 | 0.8 | 0.41 | 116 |
| 1 medium or regular slice | 31 g | 74 | 2.7 | 0.91 | 13.7 | 1 | 0.53 | 149 |
| 1 large or thick slice | 43 g | 102 | 3.8 | 1.3 | 19.1 | 1.4 | 0.73 | 207 |
| 1 slice, crust not eaten | 14 g | 33 | 1.2 | 0.41 | 6.2 | 0.47 | 0.24 | 67 |
| 1 slice, snack-size | 10 g | 24 | 0.88 | 0.29 | 4.4 | 0.33 | 0.17 | 48 |
| 1 cubic inch | 4.7 g | 11 | 0.41 | 0.14 | 2.1 | 0.16 | 0.08 | 23 |
| Quantity not specified | 31 g | 74 | 2.7 | 0.91 | 13.7 | 1 | 0.53 | 149 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Survey (FNDDS 2021-2023), 2024-10-31
- Source record
- fdc:2707633
- Published
- 2022-10-28
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Survey Foods (FNDDS 2021-2023), 2024-10-31.
Names in other languages
- English: Bread, onion (official name from the source)
- Français: Pain, à l'oignon (machine-translated, confirmed by a second independent pass)
- Deutsch: Brot, Zwiebelbrot (machine-translated, confirmed by a second independent pass)
- Italiano: Pane, alla cipolla (machine-translated, confirmed by a second independent pass)
- Español: Pan, de cebolla (machine-translated, confirmed by a second independent pass)
Related foods
- Bread, white, toasted
- Bread, white, made from home recipe or purchased at a bakery
- Bread, soy
- Bread, vegetable
- Bread, sweet potato
- Bread, sunflower meal
- Bread, cornmeal and molasses
- Bread, multigrain, with raisins
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:2707633" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.