Caloric Content of a Bread Loaf. Source of Mineral Substances
Mia Hoffmann
2026-03-23
3 min. read
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It is very difficult to imagine breakfast without cereal products. Breadcrumbs are an indispensable component of sandwiches, toasts, or pastries and can also serve as a complement to eggs or salads. The nutritional value of bread depends on the type of flour used for its baking, therefore, a bread made of white wheat flour will contain less fiber, B vitamins, and magnesium than a bread made of wholemeal flour.
The nutritional composition of bread
A serving of bread (approximately 35 g) contains 88.2 kcal, 3.15 g protein, 0.6 g fat, 19.6 g carbohydrates, and 2.3 g fiber. Bread is a good source of potassium, phosphorus, and magnesium. This product is dominated by B vitamins. A slice of bread also contains a small amount of vitamin E. The nutrient content per 100 g of product is as follows: energy: 252 kcal, protein: 9 g, fat: 1.7 g, carbohydrates: 56.1 g, fiber: 6.7 g. Minerals: sodium: 2.1 mg, potassium: 228 mg, calcium: 24 mg, phosphorus: 191 mg, magnesium: 65 mg, iron: 2.3 mg, zinc: 2 mg, copper: 0.22 mg, manganese: 1.48 mg. Vitamins: vitamin E: 0,87 mg, thiamine: 0.254 mg, riboflavin: 0.079 mg, niacin: 4.14 mg, vitamin B6: 0.17 mg, folic acid: 43.3 µg.
The Components
Upon choosing bread, we should focus on from what type of flour it is produced and whether it includes additives in the form of sunflower or pumpkin seeds. A customary portion of rye bread weighs roughly 25 grams, whereas one slice of wheat bread will be around 30 percent weightier. As a result, the caloric values and the content of vitamins and minerals will also diverge.
The source of fibrous components
The amount of fibrous components in breadcrumb will rely on the bread type utilized. If it is a product made from whole grain wheat, barley or rye flour, the fiber content will vary between 235 g. In 2019, a study was conducted to assess the impact of soybean and pulse fiber added to white bread on its nutritional value and health benefits. It was demonstrated that using fiber from pulses to produce fibrous components resulted in an increase in the levels of phenolic compounds, calcium, and antioxidants. Moreover, this did not affect the color of the bread but improved its firmness during storage. The presence of fibrous components, as is known, influences body weight reduction, decreases the likelihood of colon cancer development, and aids in maintaining appropriate cholesterol levels.
Magnesium, potassium and phosphorus
Bakery goods are abundant in essential elements that play a pivotal role in the proper functioning of the cardiovascular and nervous systems. Phosphorus contributes to the formation of strong bones and teeth, magnesium is crucial for muscle function, and potassium can aid in lowering blood pressure. Moreover, these elements regulate post-meal glucose levels, which is vital information for diabetics and those with insulin resistance.
Bread specifically designed for the elderly
The ageing process of society presents a significant challenge also for food producers. As age increases, one loses strength and muscle mass, eyesight deteriorates, and there is a greater susceptibility to bone fractures. Therefore, the role and intake of protein in the diet are of crucial importance for the elderly. In 2018, a study was published that showed a dosage of protein used for bread production does not have a negative impact on the quality of the product.
Fields of Application
Bread is a key component in many meals such as breakfast or dinner. A slice of bread with various ingredients can serve as a balanced meal. Therefore, it is worth investing in high-quality bread to provide the body with many beneficial components. Bread can be used as an accompaniment to soups, sausages or scrambled eggs. A sweet version with jam or honey can also be prepared.
