USDA Survey Foods174 exact records

Breads & baked goods: find the record that best matches the food.

Breads, rolls, tortillas, muffins, biscuits, and other baked grain foods. This page shows the shape of the collection before asking you to choose a number: what sits near the middle, how wide the central range is, and which words distinguish one source record from another.

The shortest route to a defensible estimate

Choose in this order: identity, amount, then context.

01
Identity
Match the exact food description—especially preparation, additions, and whether the record is a single food or mixed dish.
02
Amount
Use a household measure tied to that record or enter grams. A familiar serving word without a weight can hide a large difference.
03
Context
Add the brand, recipe, sauce, cooking fat, toppings, or edible portion that the generic source record cannot know.

What the collection actually contains

Central nutrient ranges on one denominator

Each row uses values per 100 grams. The median is the collection midpoint; the central range runs from the 10th to the 90th percentile. That interval describes variation among source records—not uncertainty around a single meal and not a recommended intake range.

Median and central per-100-gram nutrient ranges for records in this category
Nutrient	Median	Central 80%	Records reporting
Energyper 100 g	278 kcal	240–362 kcal	174 of 174
Proteinper 100 g	9.5 g	5.2–12.1 g	174 of 174
Fiberper 100 g	3 g	1.6–7.1 g	174 of 174
Sodiumper 100 g	477 mg	341–633 mg	174 of 174

Zeros are retained when reported; missing values are not silently converted to zero. Rounded values are for orientation. Open an exact profile for Feast’s 21-nutrient panel and source citation.

Three coordinates, not winners

Records that make the range easier to understand

These examples sit near the collection’s energy midpoint or upper central protein and fiber boundaries. A high value for one nutrient is not a complete judgment of the food, and the records are not ranked as “best.”

Near the collection midpoint

Bread, native, water, Puerto Rican style

279 kcal per 100 g—close to the median energy concentration among these records.

Inspect portions, nutrients, and source →

Near the upper central protein boundary

Breadsticks, soft, fast food / restaurant

12.2 g protein per 100 g in this exact source record.

Inspect portions, nutrients, and source →

Near the upper central fiber boundary

Bread, black, toasted

7.1 g fiber per 100 g in this exact source record.

Inspect portions, nutrients, and source →

What “Breads & baked goods” includes here

One Feast category, several USDA source categories

Feast groups related records to make the library navigable. The more specific USDA category and the complete food name remain the better evidence for choosing a match.

Yeast breads104 records

Biscuits, muffins, quick breads34 records

Rolls and buns17 records

Bagels and English muffins15 records

Tortillas4 records

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Breads & baked goods category landmarks. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Fritter, corn is higher in calories per 100 g

Fritter, corn reports 404 kcal versus 239 kcal for Bread, French or Vienna, whole wheat: a 165 kcal difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, native, water, Puerto Rican style is denser; Bagel is higher in its source amount

Bread, native, water, Puerto Rican style reports 279 kcal per 100 g and 70 kcal in USDA source amount (25 g). Bagel reports a lower 264 kcal per 100 g but a higher 277 kcal in USDA source amount (105 g).

Record identity is part of the estimate

Distinguish “Bread, native, water, Puerto Rican style” from “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Breads & baked goods category landmarks, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Bread

Bread, black, toasted and Bread, French or Vienna, whole wheat are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Bagel

Bagel is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 239 kcal in Bread, French or Vienna, whole wheat to 404 kcal in Fritter, corn, all per 100 g.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 5 of 9 context records; its summed listed input weight spans 0.2–90.8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Bread, French or Vienna, toasted vs Bread, French or Vienna, whole wheat

Bread, French or Vienna, whole wheat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: toasted versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 3 of 9 context records; its summed listed input weight spans 50–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Yeast breads

Bread, native, water, Puerto Rican style and Bread, black, toasted belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path

Exact-record directory

Browse all 174 profiles in this category

Records are presented as source descriptions, not as universal recipes. Open the closest wording first; compare alternatives only after checking that the denominator and preparation context match.

Breads & baked goods

Arepa Dominicana

307 kcal in a 115 g source amount. Open the record to compare that amount with 100 grams and other source measures.

Source amount: 307 kcal · 115 g
Protein, same amount: 6.5 g

Choose in this order: identity, amount, then context.

Identity

Amount

Context

Central nutrient ranges on one denominator

Records that make the range easier to understand

One Feast category, several USDA source categories

Turn source data into a better next decision

Fritter, corn is higher in calories per 100 g

Bread, native, water, Puerto Rican style is denser; Bagel is higher in its source amount

Distinguish “Bread, native, water, Puerto Rican style” from “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted”

Follow the relationship that matches your question

Browse all 174 profiles in this category

Three questions that prevent the most common category mistakes