A regular slice of commercial white bread (29 g) has 77 calories, 14.3 g of carbohydrate, 2.6 g of protein and 142 mg of sodium. USDA weighs thin, regular and large slices separately, so the numbers below follow the slice you actually eat.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 slice (29 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 77 | 266 | |
| Total fat | 1 g | 1% | 3.33 g |
| Saturated fat | 0.2 g | 1% | 0.7 g |
| Trans fat | <0.1 g | 0.03 g | |
| Monounsaturated fat | 0.2 g | 0.6 g | |
| Polyunsaturated fat | 0.5 g | 1.6 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 142 mg | 6% | 490 mg |
| Total carbohydrate | 14.3 g | 5% | 49.4 g |
| Dietary fiber | 0.8 g | 3% | 2.7 g |
| Total sugars | 1.6 g | 5.67 g | |
| Added sugars | not reported | ||
| Protein | 2.6 g | 8.85 g | |
| Vitamins | |||
| Vitamin D | 0 mcg | 0% | 0 mcg |
| Vitamin A | 0 mcg | 0% | 0 mcg |
| Vitamin C | 0 mg | 0% | 0 mg |
| Vitamin E | 0.06 mg | 0% | 0.22 mg |
| Vitamin K | 0.06 mcg | 0% | 0.2 mcg |
| Thiamin (B1) | 0.15 mg | 13% | 0.53 mg |
| Riboflavin (B2) | 0.07 mg | 5% | 0.24 mg |
| Niacin (B3) | 1.4 mg | 9% | 4.78 mg |
| Vitamin B6 | <0.1 mg | 1% | 0.09 mg |
| Folate (DFE) | 50 mcg | 12% | 171 mcg |
| Vitamin B12 | 0 mcg | 0% | 0 mcg |
| Choline | 4.2 mg | 1% | 14.6 mg |
| Minerals | |||
| Calcium | 42 mg | 3% | 144 mg |
| Iron | 1 mg | 6% | 3.61 mg |
| Potassium | 37 mg | 1% | 126 mg |
| Magnesium | 6.7 mg | 2% | 23 mg |
| Phosphorus | 28 mg | 2% | 98 mg |
| Zinc | 0.21 mg | 2% | 0.74 mg |
| Copper | <0.1 mg | 3% | 0.1 mg |
| Manganese | 0.16 mg | 7% | 0.54 mg |
| Selenium | 6.4 mcg | 12% | 22 mcg |
| Other | |||
| Water | 10.6 g | 36.4 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 slice | 29 g | 77 | 14.3 g | 2.6 g | 1 g | 0.8 g | 1.6 g |
| 1 cup, crumbs | 45 g | 120 | 22.2 g | 4 g | 1.5 g | 1.2 g | 2.6 g |
| 1 cup, cubes | 35 g | 93 | 17.3 g | 3.1 g | 1.2 g | 0.9 g | 2 g |
| 1 slice, large | 30 g | 80 | 14.8 g | 2.7 g | 1 g | 0.8 g | 1.7 g |
| 1 slice crust not eaten | 12 g | 32 | 5.9 g | 1.1 g | 0.4 g | 0.3 g | 0.7 g |
| 1 slice, thin | 20 g | 53 | 9.9 g | 1.8 g | 0.7 g | 0.5 g | 1.1 g |
| 1 slice thin, crust not eaten | 9 g | 24 | 4.4 g | 0.8 g | 0.3 g | 0.2 g | 0.5 g |
| 1 slice, very thin | 15 g | 40 | 7.4 g | 1.3 g | 0.5 g | 0.4 g | 0.9 g |
| 100 g | 100 g | 266 | 49.4 g | 8.9 g | 3.3 g | 2.7 g | 5.7 g |
USDA weighs white bread in several sizes. Calories rise with weight:
| Serving | Weight | Calories | Total carbohydrate |
|---|---|---|---|
| 1 slice, very thin | 15 g | 40 | 7.4 g |
| 1 slice, thin | 20 g | 53 | 9.9 g |
| 1 slice | 29 g | 77 | 14.3 g |
| 1 slice, large | 30 g | 80 | 14.8 g |
A regular slice of white bread (29 g) has 14.3 g total carbohydrate, including 0.8 g dietary fiber and 1.6 g total sugars. Carbohydrate minus fiber is 13.5 g.
A regular slice of white bread (29 g) has 2.6 g protein, 5% of the 50 g Daily Value. 100 g has 8.85 g. That is below the 10% DV a serving needs for a "good source" claim.
A regular slice of white bread (29 g) has 0.8 g of fiber, 3% of the Daily Value. 100 g has 2.7 g. That is below the 10% DV a serving needs for a "good source" claim.
A regular slice of white bread (29 g) has 142 mg of sodium, 6% of the Daily Value. 100 g has 490 mg.
100 g of white bread has 266 calories, 8.85 g protein, 49.4 g carbohydrate, 2.7 g fiber, 5.67 g sugars and 3.33 g fat.
About 75% of the calories in white bread come from carbohydrate, 11% from fat and 13% from protein (Atwater factors of 4, 9 and 4 calories per gram).
White bread is a yeast loaf made from refined wheat flour, water, yeast and salt, usually with a little sugar and fat for a soft crumb. The USDA record on this page is for commercially prepared, sliced white bread, the kind sold as sandwich bread, and it also covers fresh soft bread crumbs made from it.
Commercial loaves are almost always made with enriched flour, which is why a slice shows 50 mcg of folate (12% DV). At 10 to 19% DV per serving, that meets the FDA threshold for a "good source" claim. It also has 1 mg of iron. Homemade white bread made with unenriched flour would be lower in those two.
Keep sliced white bread sealed in its bag at room temperature and use it within a few days. For longer storage, freeze it; slices can go straight from the freezer to the toaster. The refrigerator is the worst place for bread: cold temperatures speed up staling, so the crumb turns dry and firm faster than on the counter.
A bakery label has to come from your own recipe. Enter the flour, water, yeast, sugar, fat and salt by weight in the label generator, then base the serving on the baked loaf, which weighs less than the dough because water evaporates in the oven. Weigh several slices to get an average slice weight. Bread has its own FDA reference amount, so check the RACC lookup to see whether one slice or two is the right serving for your slice size.
The same serving of white bread, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 1.0 g | 1 % |
| Saturated / Saturés | 0.2 g + Trans 0 g | 1 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 140 mg | 6 % |
| Carbohydrate / Glucides | 14 g | 5 % |
| Fibre / Fibres | 1 g | 3 % |
| Sugars / Sucres | 2 g | 2 % |
| Protein / Protéines | 3 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 42 mg | 3 % |
| Iron / Fer | 1 mg | 6 % |
| Potassium | 37 mg | 1 % |
| Per 100g | |
|---|---|
| Energy | 1113 kJ / 266 kcal |
| Fat | 3.3 g |
| of which saturates | 0.7 g |
| Carbohydrate | 49 g |
| of which sugars | 5.7 g |
| Protein | 8.8 g |
| Salt | 1.2 g |
| Per 100g | Per 29g | %RI* | |
|---|---|---|---|
| Energy | 1113 kJ 266 kcal |
323 kJ 77 kcal |
3.9% |
| Fat | 3.3g | 1.0g | 1.4% |
| of which saturates | 0.7g | 0.2g | 1% |
| Carbohydrate | 49g | 14g | 5.5% |
| of which sugars | 5.7g | 1.6g | 1.8% |
| Fibre | 2.7g | 0.8g | - |
| Protein | 8.8g | 2.6g | 5.1% |
| Salt | 1.2g | 0.36g | 5.9% |
Different forms of the same food are separate USDA records, so each has its own page. Per 100 g:
| Form | Calories | Protein | Total fat | Total carbohydrate |
|---|---|---|---|---|
| White BreadBread, white, commercially prepared (includes soft bread crumbs) | 266 | 8.85 g | 3.33 g | 49.4 g |
| Toasted White BreadBread, white, commercially prepared, toasted | 290 | 9 g | 4 g | 54.5 g |
If you make and sell a product that contains white bread, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 174924: "Bread, white, commercially prepared (includes soft bread crumbs)". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗
