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Portions and preparation · USDA nutrition

Bread, wheat or cracked wheat calories per large or thick slice: 89–149 across all 8 named USDA examples

Across all 8 named USDA examples, a large or thick slice contains 89–149 calories. Their listed weights span 39–55 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

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 · 28 g

77calories

Bread, wheat or cracked wheat

Protein
3 g
Carbs
13.3 g
Fat
1.3 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 2707720 Full nutrition profile →

Compare all 8 food records, nutrition tables and USDA sources

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.

Match my meal

Start with the description closest to what you ate

For Bread, wheat or cracked wheat, begin by separating “Bread, wheat or cracked wheat” from “Bread, wheat or cracked wheat, with raisins, 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 the first 6 of 8 linked records.

Equal-weight view

How bread, wheat or cracked wheat records compare at 100 grams

Five rank landmarks are shown from all 8 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Bread, wheat or cracked wheat, reduced calorie and/or high fiber 207 kcal
    207 kcal
  2. 25th-ranked landmark: Bread, wheat or cracked wheat, reduced calorie and/or high fiber, toasted 228 kcal
    228 kcal
  3. Median-ranked landmark: Bread, wheat or cracked wheat 274 kcal
    274 kcal
  4. 75th-ranked landmark: Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted 297 kcal
    297 kcal
  5. Maximum: Bread, wheat or cracked wheat, with raisins, toasted 321 kcal
    321 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 8 named USDA records in view: 8 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 8 records together under the exact grouping key “bread wheat or cracked wheat.” That rule determines membership before any nutrition result is read.

For Bread, wheat or cracked wheat, this page can compare 8 named records from FDC 2707720 through FDC 2707725. 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

25–44 g before composition

The largest source amount is 1.8× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

114 kcal separates the fixed-weight endpoints

The lower endpoint is “wheat or cracked wheat, reduced calorie and/or high fiber”; the higher is “wheat or cracked wheat, with raisins, toasted.” This isolates density, not ingredient causation.

Discriminator

8.4 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “wheat or cracked wheat, … or purchased at bakery” (3.4 g) and “Bread, …, toasted · FDC 2707727” (11.8 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, wheat or cracked wheat.

Important: “Lower” begins with Bread, wheat or cracked wheat, reduced calorie and/or high fiber, toasted; “higher” ends with Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every bread, wheat or cracked wheat meal.

Full comparison

Compare every selected FNDDS record

For Bread, wheat or cracked wheat, 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, 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 gUSDA reference amount 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 gUSDA reference amount 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 gUSDA reference amount 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 gUSDA reference amount 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 gUSDA reference amount 57 kcal 228 2.4 g 3 g 128 mg FDC 2707727 ↗
Bread, wheat or cracked wheat, toasted Direct name match 25 gUSDA reference amount 75 kcal 301 2.9 g 1.1 g 124 mg FDC 2707721 ↗
Bread, wheat or cracked wheat, with raisins Direct name match 28 gUSDA reference amount 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 gUSDA reference amount 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 run from 25 to 44 grams—a 19-gram gap before composition enters the comparison. Their own source servings run from 57 calories for “wheat or cracked wheat, reduced calorie and/or high fiber, toasted” to 119 for “wheat or cracked wheat, made from home recipe or purchased at bakery.” At a fixed 100 grams, “wheat or cracked wheat, reduced calorie and/or high fiber” is 207 calories and “wheat or cracked wheat, with raisins, toasted” is 321—a fixed-weight separation of 114 calories. For Bread, wheat or cracked wheat, 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 “wheat or cracked wheat”, “wheat or cracked wheat, made from home recipe or purchased at bakery, toasted”, “wheat or cracked wheat, reduced calorie and/or high fiber, toasted”, “wheat or cracked wheat, toasted”, and “wheat or cracked wheat, with raisins, toasted”. The source formulations contain 17 distinct ingredient codes; examples that appear in only part of the set include beverages, water, tap, drinking, bread, wheat, butter, stick, salted, and flour, bread, white, enriched, unbleached. On this Bread, wheat or cracked wheat 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, wheat or cracked wheat” cannot resolve the differences between Bread, wheat or cracked wheat and Bread, wheat or cracked wheat, with raisins, 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 25–44 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 “wheat or cracked wheat”, “wheat or cracked wheat, made from home recipe or purchased at bakery, toasted”, “wheat or cracked wheat, reduced calorie and/or high fiber, toasted”, “wheat or cracked wheat, toasted”, and “wheat or cracked wheat, with raisins, toasted”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    17 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, wheat or cracked wheat” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Bread, wheat or cracked wheat 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, wheat or cracked wheat is the right meal family. Then resolve the phrases that actually separate this set—“wheat or cracked wheat”, “wheat or cracked wheat, made from home recipe or purchased at bakery, toasted”, “wheat or cracked wheat, toasted”, and “wheat or cracked wheat, with raisins, 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, 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.

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 8 exact records behind Bread, wheat or cracked wheat 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, wheat or cracked wheat, with raisins, toasted is higher in total sugars per 100 g

Bread, wheat or cracked wheat, with raisins, toasted reports 20.6 g versus 3.2 g for Bread, wheat or cracked wheat, made from home recipe or purchased at bakery: a 17.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, wheat or cracked wheat is denser; Bread, wheat or cracked wheat, made from home recipe or purchased at bakery is higher in its source amount

Bread, wheat or cracked wheat reports 274 kcal per 100 g and 77 kcal in USDA source amount (28 g). Bread, wheat or cracked wheat, made from home recipe or purchased at bakery reports a lower 271 kcal per 100 g but a higher 119 kcal in USDA source amount (44 g).

Choose the record before reading the number

Bread, wheat or cracked wheat and Bread, wheat or cracked wheat, with raisins, toasted are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus toasted) 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, wheat or cracked wheat 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, wheat or cracked wheat vs Bread, wheat or cracked wheat, with raisins, 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 Compare two records on this page Bread, wheat or cracked wheat, toasted vs Bread, wheat or cracked wheat, with raisins

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 8 context records in this source topic Yeast breads

Bread, wheat or cracked wheat and Bread, wheat or cracked wheat, made from home recipe or purchased at bakery 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 A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 8 context records; its summed listed input weight spans 118.5–118.5 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 A formulation detail that separates records Bread, wheat

USDA input 18064 appears in 2 of 8 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 Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 3.4 g in Bread, wheat or cracked wheat, made from home recipe or purchased at bakery to 11.8 g in Bread, wheat or cracked wheat, reduced calorie and/or high fiber, toasted, all per 100 g.

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

In this page’s records, calcium runs from 42 mg in Bread, wheat or cracked wheat, made from home recipe or purchased at bakery to 137 mg in Bread, wheat or cracked wheat, toasted, all per 100 g.

Follow this evidence path