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Nutritional Information

1 thin slice, bread

  • Calories 52
  • Calories from Fat 7.38
  • Amount%DV
  • Total Fat 0.82g1%
  • Saturated Fat 0.179g1%
  • Monounsaturated Fat 0.344g
  • Polyunsaturated Fat 0.183g
  • Cholestreol 0mg0%
  • Sodium 106mg4%
  • Potassium 41mg1%
  • Total Carbohydrate 9.43g3%
  • Dietary Fiber 0.9g4%
  • Sugars 1.1g
  • Protein 1.83g4%
  • Calcium 2mg0%
  • Iron 4mg22%
  • Vitamin A 0%
  • Vitamin C 0%

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Bread on Wikipedia:

For other uses, see Bread (disambiguation). Various leavened breads Naan, a leavened flatbread from India. Bread, white (typical) Nutritional value per 100 g (3.5 oz) Energy 1,113 kJ (266 kcal) Carbohydrates 51 g Dietary fiber 2.4 g Fat 3 g Protein 8 g Thiamine (Vit. B1) 0.5 mg (38%) Riboflavin (Vit. B2) 0.3 mg (20%) Niacin (Vit. B3) 4 mg (27%) Sodium 681 mg (30%) Percentages are relative to US recommendations for adults. Bread, whole-wheat (typical) Nutritional value per 100 g (3.5 oz) Energy 1,029 kJ (246 kcal) Carbohydrates 46 g Dietary fiber 7 g Fat 4 g Protein 10 g Thiamine (Vit. B1) 0.4 mg (31%) Riboflavin (Vit. B2) 0.2 mg (13%) Niacin (Vit. B3) 4 mg (27%) Sodium 527 mg (23%) Percentages are relative to US recommendations for adults.

Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked in the Western world (and many other countries), but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times.

Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.

The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.



The word itself, Old English bread, is common in various forms to many Germanic languages; such as Frisian brea, Dutch brood, German Brot, Swedish bröd, Norwegian and Danish brød; it has been claimed to be derived from the root of brew. However, it may be connected with the root of break, for its early uses are confined to broken pieces, or bits of bread, the Latin crustum, and it was not until the 12th century that it took the place—as the generic name for bread—of hlaf (𐌷𐌻𐌰𐌹𐍆𐍃 [hlaifs] in Gothic: modern English loaf), which appears to be the oldest Teutonic name; Old High German hleib and modern German Laib, or Finnish leipä, Estonian leib, and Russian хлеб (khleb) are similar (all are derived from the Old German word for ``loaf``).


Main article: History of bread

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first bread produced was probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally leavened. There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce ``a lighter kind of bread than other peoples.`` Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening, however, was to retain a piece of dough from the previous day to use as a form of sourdough starter.[1]

A major advance happened in 1961 with the development of the Chorleywood Bread Process, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories.

Recently, domestic breadmakers that automate the process of making bread have become popular in the home.

Cultural and political importance of bread

As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The