Food Guts - Ingredient Information

Ingredient Lookup

Bread Crumbs

Nutritional Information

1 cup, bread crumbs

  • Calories 427
  • Calories from Fat 51.48
  • Amount%DV
  • Total Fat 5.72g9%
  • Saturated Fat 1.299g6%
  • Monounsaturated Fat 1.105g
  • Polyunsaturated Fat 2.225g
  • Cholestreol 0mg0%
  • Sodium 791mg33%
  • Potassium 212mg6%
  • Total Carbohydrate 77.74g26%
  • Dietary Fiber 4.9g20%
  • Sugars 6.7g
  • Protein 14.42g29%
  • Calcium 20mg2%
  • Iron 29mg161%
  • Vitamin A 0%
  • Vitamin C 0%

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Bread Crumbs on Wikipedia:

For other uses, see Bread crumbs (disambiguation). This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (September 2009) Breadcrumbs A bag of Korean panko breadcrumbs

Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods. They are documented in cookbooks as early as 1716.[1] They are often confused with croutons, but are much smaller in size, akin to the size of common ants.

However, the crumb of bread also refers to the inner soft part, as distinguished from the crust, or ``skin``.

Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods (see breading). The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

See also

Breading Panko Crouton Stuffing Bread


^ The Philosophical Transactions and Collections, to the End of the Year 1700, by Royal Society (Great Britain), John Lowthorp, Henry Jones, John Eames, John Martyn Edition: 2, vol. 2, Printed by M. Mathews for R. Knaplock, R. Wilkin, and H. Clements, 1716

External links

Baking Dictionary at