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Portions and preparation · USDA nutrition

Bread, French or Vienna calories per large or thick slice: 229–263 across all 4 named USDA examples

Across all 4 named USDA examples, a large or thick slice contains 229–263 calories. Their listed weights span 88–96 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 medium or regular slice · 64 g

174calories

Bread, French or Vienna

Protein
6.9 g
Carbs
33.2 g
Fat
1.5 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707610 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 153–176 calories in the records' own listed source servings and 239–299 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Bread, French or Vienna, begin by separating “Bread, French or Vienna” from “Bread, French or Vienna, whole wheat, toasted.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How bread, french or vienna records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Bread, French or Vienna, whole wheat 239 kcal
    239 kcal
  2. Bread, French or Vienna, whole wheat, toasted 263 kcal
    263 kcal
  3. Bread, French or Vienna 272 kcal
    272 kcal
  4. Bread, French or Vienna, toasted 299 kcal
    299 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Yeast breads.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 4 records together under the exact grouping key “bread french or vienna.” That rule determines membership before any nutrition result is read.

For Bread, French or Vienna, this page can compare 4 named records from FDC 2707610 through FDC 2707729. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

59–64 g before composition

The largest source amount is 1.1× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

60 kcal separates the fixed-weight endpoints

The lower endpoint is “French or Vienna, whole wheat”; the higher is “French or Vienna, toasted.” This isolates density, not ingredient causation.

Discriminator

2.4 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “French or Vienna” (2.2 g) and “French or Vienna, whole wheat, toasted” (4.6 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every bread, french or vienna.

Important: “Lower” begins with Bread, French or Vienna, whole wheat; “higher” ends with Bread, French or Vienna, toasted, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every bread, french or vienna meal.

Full comparison

Compare every selected FNDDS record

For Bread, French or Vienna, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Bread, French or Vienna nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Bread, French or Vienna Direct name match 64 gUSDA reference amount 174 kcal 272 6.9 g 1.4 g 385 mg FDC 2707610 ↗
Bread, French or Vienna, toasted Direct name match 59 gUSDA reference amount 176 kcal 299 7 g 1.4 g 391 mg FDC 2707611 ↗
Bread, French or Vienna, whole wheat Direct name match 64 gUSDA reference amount 153 kcal 239 5.3 g 2.7 g 240 mg FDC 2707728 ↗
Bread, French or Vienna, whole wheat, toasted Direct name match 59 gUSDA reference amount 155 kcal 263 5.4 g 2.7 g 243 mg FDC 2707729 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 59 to 64 grams—a 5-gram gap before composition enters the comparison. Their own source servings run from 153 calories for “French or Vienna, whole wheat” to 176 for “French or Vienna, toasted.” At a fixed 100 grams, “French or Vienna, whole wheat” is 239 calories and “French or Vienna, toasted” is 299—a fixed-weight separation of 60 calories. For Bread, French or Vienna, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “French or Vienna”, “French or Vienna, toasted”, “French or Vienna, whole wheat”, and “French or Vienna, whole wheat, toasted”. The source formulations contain 3 distinct ingredient codes; examples that appear in only part of the set include bread, french or vienna (includes sourdough), bread, french or vienna, whole wheat, and bread, french or vienna, whole wheat. On this Bread, French or Vienna page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Bread, French or Vienna” cannot resolve the differences between Bread, French or Vienna and Bread, French or Vienna, whole wheat, toasted. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 59–64 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “French or Vienna”, “French or Vienna, toasted”, “French or Vienna, whole wheat”, and “French or Vienna, whole wheat, toasted”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    3 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Bread, French or Vienna” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Bread, French or Vienna unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that bread, french or vienna is the right meal family. Then resolve the phrases that actually separate this set—“French or Vienna”, “French or Vienna, toasted”, “French or Vienna, whole wheat”, and “French or Vienna, whole wheat, toasted”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Bread, French or Vienna source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

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 4 exact records behind Bread, French or Vienna source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bread, French or Vienna, toasted is higher in total sugars per 100 g

Bread, French or Vienna, toasted reports 5.1 g versus 0 g for Bread, French or Vienna, whole wheat: a 5.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 59–64 g

Bread, French or Vienna, toasted uses USDA source amount (59 g), while Bread, French or Vienna, whole wheat uses USDA source amount (64 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Choose the record before reading the number

Bread, French or Vienna, toasted and Bread, French or Vienna, whole wheat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (toasted versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Bread, French or Vienna source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Bread, French or Vienna, toasted vs Bread, French or Vienna, whole wheat

Both records appear in this page’s evidence set. 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 Compare two records on this page Bread, French or Vienna vs Bread, French or Vienna, whole wheat, toasted

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus toasted; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Bread, french or vienna (includes sourdough)

USDA input 18029 appears in 2 of 4 context records; its summed listed input weight spans 100–100 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, French or Vienna and Bread, French or Vienna, 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 Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.8 mg in Bread, French or Vienna, whole wheat to 4.3 mg in Bread, French or Vienna, toasted, all per 100 g.

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

In this page’s records, dietary fiber runs from 2.2 g in Bread, French or Vienna to 4.6 g in Bread, French or Vienna, whole wheat, toasted, all per 100 g.

Follow this evidence path Inspect an exact record Bread, French or Vienna

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707610 citation for this exact record—not a name-level average.

Follow this evidence path