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Portions and preparation · USDA nutrition

Bread, whole wheat calories per large or thick slice: 109–147 across all 6 named USDA examples

Across all 6 named USDA examples, a large or thick slice contains 109–147 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 · 36 g

91calories

Bread, whole wheat

Protein
4.4 g
Carbs
15.5 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 2707709 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 91–117 calories in the records' own listed source servings and 254–319 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, whole wheat, begin by separating “Bread, whole wheat” from “Bread, whole 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 all 6 linked records.

Equal-weight view

How bread, whole wheat records compare at 100 grams

Five rank landmarks are shown from all 6 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, whole wheat 254 kcal
    254 kcal
  2. 25th-ranked landmark: Bread, whole wheat, made from home recipe or purchased at bakery 267 kcal
    267 kcal
  3. Median-ranked landmark: Bread, whole wheat, toasted 279 kcal
    279 kcal
  4. 75th-ranked landmark: Bread, whole wheat, with raisins 290 kcal
    290 kcal
  5. Maximum: Bread, whole wheat, with raisins, toasted 319 kcal
    319 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 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 6 records together under the exact grouping key “bread whole wheat.” That rule determines membership before any nutrition result is read.

For Bread, whole wheat, this page can compare 6 named records from FDC 2707709 through FDC 2707717. 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

33–44 g before composition

The largest source amount is 1.3× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

65 kcal separates the fixed-weight endpoints

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

Discriminator

4.9 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “whole wheat, with raisins” (8.6 g) and “whole wheat, toasted” (13.5 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, whole wheat.

Important: “Lower” begins with Bread, whole wheat; “higher” ends with Bread, whole 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, whole wheat meal.

Full comparison

Compare every selected FNDDS record

For Bread, whole 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, whole wheat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Bread, whole wheat Direct name match 36 gUSDA reference amount 91 kcal 254 4.4 g 2.2 g 155 mg FDC 2707709 ↗
Bread, whole wheat, made from home recipe or purchased at bakery Direct name match 44 gUSDA reference amount 117 kcal 267 4.6 g 3 g 267 mg FDC 2707711 ↗
Bread, whole wheat, made from home recipe or purchased at bakery, toasted Direct name match 40 gUSDA reference amount 117 kcal 293 4.6 g 3 g 267 mg FDC 2707712 ↗
Bread, whole wheat, toasted Direct name match 33 gUSDA reference amount 92 kcal 279 4.5 g 2.2 g 156 mg FDC 2707710 ↗
Bread, whole wheat, with raisins Direct name match 36 gUSDA reference amount 104 kcal 290 3.1 g 2.3 g 173 mg FDC 2707716 ↗
Bread, whole wheat, with raisins, toasted Direct name match 33 gUSDA reference amount 105 kcal 319 3.1 g 2.4 g 174 mg FDC 2707717 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 33 to 44 grams—a 11-gram gap before composition enters the comparison. Their own source servings run from 91 calories for “whole wheat” to 117 for “whole wheat, made from home recipe or purchased at bakery.” At a fixed 100 grams, “whole wheat” is 254 calories and “whole wheat, with raisins, toasted” is 319—a fixed-weight separation of 65 calories. For Bread, whole 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 “whole wheat”, “whole wheat, made from home recipe or purchased at bakery”, “whole wheat, toasted”, “whole wheat, with raisins”, and “whole wheat, with raisins, toasted”. The source formulations contain 13 distinct ingredient codes; examples that appear in only part of the set include beverages, water, tap, drinking, bread, whole-wheat, commercially prepared, butter, stick, salted, and flour, whole wheat, unenriched. On this Bread, whole 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, whole wheat” cannot resolve the differences between Bread, whole wheat and Bread, whole 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 33–44 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 “whole wheat”, “whole wheat, made from home recipe or purchased at bakery”, “whole wheat, toasted”, “whole wheat, with raisins”, and “whole wheat, with raisins, toasted”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    13 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, whole wheat” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Bread, whole 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, whole wheat is the right meal family. Then resolve the phrases that actually separate this set—“whole wheat”, “whole wheat, made from home recipe or purchased at bakery, toasted”, “whole wheat, toasted”, and “whole 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, whole 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 6 exact records behind Bread, whole 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, whole wheat, with raisins, toasted is higher in total sugars per 100 g

Bread, whole wheat, with raisins, toasted reports 21.4 g versus 3.4 g for Bread, whole wheat, made from home recipe or purchased at bakery: a 18 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

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

Bread, whole wheat, made from home recipe or purchased at bakery, toasted reports 293 kcal per 100 g and 117 kcal in USDA source amount (40 g). Bread, whole wheat, made from home recipe or purchased at bakery reports a lower 267 kcal per 100 g but a higher 117 kcal in USDA source amount (44 g).

Record identity is part of the estimate

Distinguish “Bread, whole wheat” from “Bread, whole wheat, with raisins, 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 Bread, whole 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.

6 context records in this source topic Yeast breads

Bread, whole wheat and Bread, whole 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 Test a nearby record choice Bread, gluten free, toasted vs Bread, whole wheat

Bread, 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 Test a nearby record choice Bread, gluten free vs Bread, whole wheat, toasted

Bread, whole wheat, toasted is held as one side of the comparison. 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 Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 6 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, whole-wheat, commercially prepared

USDA input 18075 appears in 2 of 6 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 Calcium: density and serving context

In this page’s records, calcium runs from 51 mg in Bread, whole wheat, made from home recipe or purchased at bakery to 179 mg in Bread, whole wheat, toasted, all per 100 g.

Follow this evidence path Inspect an exact record Bread, whole wheat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707709 citation for this exact record—not a name-level average.

Follow this evidence path