1 slice
49 kcal
26 g
Breads & baked goodshigher variability
Bread, sprouted wheat: calories and nutrition
Bread, sprouted wheat has about 49 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 26 grams has about 49 calories in the cited source record.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 49 kcal
- Protein
- 3.4 g
- Carbohydrate
- 8.8 g
- Total fat
- 0 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Protein
3.4 g≈ 7% Daily ValueSodium
123.2 mg≈ 5% Daily ValueDietary fiber
1.4 g≈ 5% Daily ValueNutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 26 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 49 kcal 188 kcal | — |
| Protein | 3.4 g 13.2 g | 7% |
| Carbohydrate | 8.8 g 33.9 g | — |
| Total fat | 0 g 0 g | — |
| Dietary fiber | 1.4 g 5.3 g | 5% |
| Sugars | 0.7 g 2.6 g | — |
| Sodium | 123.2 mg 474 mg | 5% |
| Saturated fat | 0 g 0 g | — |
| Monounsaturated Fat | 0 g 0 g | — |
| Polyunsaturated Fat | 0 g 0 g | — |
| Cholesterol | 0 mg 0 mg | — |
| Potassium | 51.5 mg 198 mg | — |
| Calcium | 0 mg 0 mg | — |
| Iron | 0.5 mg 1.9 mg | — |
| Magnesium | 17.2 mg 66 mg | — |
| Vitamin C | 0 mg 0 mg | — |
| Vitamin D | 0 µg 0 µg | — |
| Vitamin A | 0 µg 0 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 13.2 g 50.9 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to one source input used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
How to read this
A single-source formulation
Bread, wheat, sprouted is the only listed source input for this record. That does not mean every real-world version is identical; brands, preparation, water content, and portion weight can still differ.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Bread, wheat, sproutedUSDA ingredient 28316 | 100 GM | 100 g | 100% |
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with item size, recipe or brand, moisture and density, spreads or toppings.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
item size
- 02
recipe or brand
- 03
moisture and density
- 04
spreads or toppings
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2707718
FNDDS food code: 51300300
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.