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Focused USDA meal guide

Bread, wheat or cracked wheat calories and nutrition: 8 USDA records compared

The 8 exact records in this guide report 57–119 calories in the records' own listed source servings and 207–321 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Part of the Bread nutrition guide.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Bread, wheat or cracked wheat” under the documented two-segment variant rule. The records fall within Yeast breads. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 8 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every bread, wheat or cracked wheat and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Bread, wheat or cracked wheat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Bread, wheat or cracked wheat Direct name match 28 gQuantity not specified 77 kcal 274 3 g 1.1 g 126 mg FDC 2707720 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery Direct name match 44 gQuantity not specified 119 kcal 271 4.5 g 1.5 g 253 mg FDC 2707722 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted Direct name match 40 gQuantity not specified 119 kcal 297 4.6 g 1.5 g 254 mg FDC 2707723 ↗
Bread, wheat or cracked wheat, reduced calorie and/or high fiber Direct name match 28 gQuantity not specified 58 kcal 207 2.5 g 3 g 130 mg FDC 2707726 ↗
Bread, wheat or cracked wheat, reduced calorie and/or high fiber, toasted Direct name match 25 gQuantity not specified 57 kcal 228 2.4 g 3 g 128 mg FDC 2707727 ↗
Bread, wheat or cracked wheat, toasted Direct name match 25 gQuantity not specified 75 kcal 301 2.9 g 1.1 g 124 mg FDC 2707721 ↗
Bread, wheat or cracked wheat, with raisins Direct name match 28 gQuantity not specified 82 kcal 292 2.4 g 1.1 g 129 mg FDC 2707724 ↗
Bread, wheat or cracked wheat, with raisins, toasted Direct name match 25 gQuantity not specified 80 kcal 321 2.4 g 1.1 g 127 mg FDC 2707725 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts span 25–44 grams, a 1.8× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 57–119 calories in the records' own listed source servings; the fixed-weight view reports 207–321 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish made from home recipe or purchased at bakery, reduced calorie and/or high fiber, with raisins, and toasted. USDA formulation rows also identify 17 distinct source-input codes across the set, including beverages, water, tap, drinking, bread, wheat, butter, stick, salted, and flour, bread, white, enriched, unbleached. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 25–44 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes made from home recipe or purchased at bakery, reduced calorie and/or high fiber, with raisins, and toasted; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 2.4–4.6 g, fiber 1.1–3.0 g, sodium 124–254 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 17 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as made from home recipe or purchased at bakery, reduced calorie and/or high fiber, with raisins, and toasted—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete bread, wheat or cracked wheat 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.

Continue comparing

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