Energy
middle half271 kcalthis record per 100 g
- Corpus median
- 277 kcal
- Middle 50%
- 262–299 kcal
Based on 104 records reporting energy.
Breads & baked goodshigher variability
Bread, wheat or cracked wheat, homemade/bakery calories: 119 per 1 medium or regular slice (44 g)
This exact USDA record reports 119 calories for 1 medium or regular slice (44 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Bread, wheat or cracked wheat, made from home recipe or purchased at bakery
Quick facts
1 medium or regular slice · 44 g
- Calories
- 119 kcal
- Protein
- 4.5 g
- Carbohydrate
- 21.6 g
- Total fat
- 1.6 g
- Fiber
- 1.5 g
- Sodium
- 253 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 medium or regular slice · 44 g
119calories
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery
- Protein
- 4.5 g
- Carbs
- 21.6 g
- Fat
- 1.6 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 119 calories for 1 medium or regular slice at 44 grams. On a fixed-weight basis, the same record contains 271 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 4.5 g protein, 1.5 g fiber, and 253 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is flour, bread, white, enriched, unbleached, representing 40.5% of the record’s listed input weight. The record contains 9 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The source calls its underlying survey portion “Quantity not specified,” but it separately lists 1 medium or regular slice at the identical weight. We use the familiar household label here without changing the source calculation.
The household measures attached to this record span roughly 13–222 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2707722: “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2707722, each row multiplies the published per-100-gram values by its stated weight. “1 cubic inch” through “1 individual loaf” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 cubic inchUSDA-listed household measure | 4.7 g | 13 kcal | 0.5 g | 0.2 g | 27 mg |
| 1 medium or regular sliceUSDA-listed household measure | 44 g | 119 kcal | 4.5 g | 1.5 g | 253 mg |
| 1 individual loafUSDA-listed household measure | 82 g | 222 kcal | 8.4 g | 2.8 g | 472 mg |
02 · Fixed-weight context
Where 100 grams sits inside Yeast breads
The comparison set contains 104 exact records in the Yeast breads USDA category. Here, “middle half” describes FDC 2707722’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half10.3 gthis record per 100 g
- Corpus median
- 9.8 g
- Middle 50%
- 8.8–11.4 g
Based on 104 records reporting protein.
Dietary fiber
middle half3.4 gthis record per 100 g
- Corpus median
- 4 g
- Middle 50%
- 2.3–6.3 g
Based on 104 records reporting dietary fiber.
Sodium
middle half576 mgthis record per 100 g
- Corpus median
- 495 mg
- Middle 50%
- 447–585 mg
Based on 104 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2707722’s 44 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron1 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Dietary fiber1.5 g
≈ 5% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium253 mg
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat0.5 g
≈ 3% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2707711 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 cubic inch to 1 individual loaf
USDA assigns those measures 4.7 g and 82 g. At this record’s fixed composition, scaled energy moves from 13 kcal to 222 kcal.
- 02
Record choice: compare with FDC 2707711
At an equal 100 g, this record has 3.4 g less dietary fiber than “Bread, whole wheat, made from home recipe or purchased at bakery.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Flour, bread, white, enriched, unbleached
The source formulation has 9 input rows; Flour, bread, white, enriched, unbleached supplies 40.5% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “wheat or cracked wheat; made from home recipe or purchased at bakery” fits. Inspect FDC 2707711 when “whole wheat; made from home recipe or purchased at bakery” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery
- Exact source wording
- “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery”
- Source identity
- USDA FDC 2707722 · FNDDS 51301040
- Named qualifiers
- wheat or cracked wheat · made from home recipe or purchased at bakery
- Source inputs unique in this pair
- Flour, bread, white, enriched, unbleached
Inspect this alternative when its fields fit better
Bread, whole wheat, made from home recipe or purchased at bakery
- Exact source wording
- “Bread, whole wheat, made from home recipe or purchased at bakery”
- Source identity
- USDA FDC 2707711 · FNDDS 51300140
- Named qualifiers
- whole wheat · made from home recipe or purchased at bakery
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “wheat or cracked wheat” and “made from home recipe or purchased at bakery”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordBread, wheat or cracked wheat, made from home recipe or purchased at bakery | 44 g119 kcal | 271 kcal | 10.3 g | 3.7 g | 3.4 g | 576 mg |
| Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted | 40 g119 kcal | 297 kcal | 11.4 g | 4.1 g | 3.7 g | 634 mg |
| Bread, whole wheat, made from home recipe or purchased at bakery | 44 g117 kcal | 267 kcal | 10.4 g | 4.3 g | 6.8 g | 607 mg |
| Bread, white, made from home recipe or purchased at a bakery | 44 g120 kcal | 272 kcal | 10.1 g | 3.4 g | 1.7 g | 565 mg |
| Bread, whole wheat, made from home recipe or purchased at bakery, toasted | 40 g117 kcal | 293 kcal | 11.4 g | 4.7 g | 7.4 g | 667 mg |
| Bread, white, made from home recipe or purchased at a bakery, toasted | 40 g120 kcal | 299 kcal | 11.1 g | 3.8 g | 1.9 g | 621 mg |
| Bread, wheat or cracked wheat | 28 g77 kcal | 274 kcal | 10.7 g | 4.5 g | 4 g | 450 mg |
How to compare FDC 2707722: its source amount is 44 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2707722, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cubic inch
13 kcal
5 g
1 small or thin/very thin slice
89 kcal
33 g
1 medium or regular slice
119 kcal
44 g
1 large or thick slice
149 kcal
55 g
1 slice, crust not eaten
54 kcal
20 g
1 individual loaf
222 kcal
82 g
At a glance
Nutrient signals in the source amount
For FDC 2707722, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
253.4 mg≈ 11% Daily ValueCarbohydrate
21.6 g≈ 8% Daily ValueThe percentages above apply to FDC 2707722’s 44 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2707722 has no protein percentage here: Feast reports 4.5 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2707722 at 44 g—not a measured or recommended plate.
- The representative USDA portion contains 253 mg sodium, about 11% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 44 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 119 kcal 271 kcal | Not established Not established |
| Protein | 4.5 g 10.3 g | Not shown Not shown |
| Carbohydrate | 21.6 g 49.2 g | 8% 18% |
| Total fat | 1.6 g 3.7 g | 2% 5% |
| Dietary fiber | 1.5 g 3.4 g | 5% 12% |
| Sugars | 1.4 g 3.2 g | Not established Not established |
| Sodium | 253.4 mg 576 mg | 11% 25% |
| Saturated fat | 0.5 g 1.2 g | 3% 6% |
| Monounsaturated Fat | 0.4 g 0.9 g | Not established Not established |
| Polyunsaturated Fat | 0.4 g 0.9 g | Not established Not established |
| Cholesterol | 1.8 mg 4 mg | 1% 1% |
| Potassium | 74.8 mg 170 mg | 2% 4% |
| Calcium | 18.5 mg 42 mg | 1% 3% |
| Iron | 1.4 mg 3.2 mg | 8% 18% |
| Magnesium | 19.8 mg 45 mg | 5% 11% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.1 µg 0.2 µg | 0% 1% |
| Vitamin A | 8.8 µg 20 µg | 1% 2% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 15.2 g 34.5 g | Not established Not established |
For FDC 2707722, approximate percentages divide the displayed 44 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2707722 to 9 source inputs totaling 676.4 g in its standardized formulation. Publishing that exact provenance makes “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery” inspectable beside similarly named records.
How to read this
9 listed components
The largest listed inputs by source weight are Flour, bread, white, enriched, unbleached, Milk, NFS, Flour, whole wheat, unenriched. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
676.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Beverages, water, tap, drinkingUSDA ingredient 14411 · encyclopedia page available | 0.5 C | 118.5 g | 17.5% |
| 2 | Milk, NFSUSDA ingredient 11100000 · encyclopedia page available | 0.5 | 122 g | 18% |
| 3 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 1.5 | 9 g | 1.3% |
| 4 | Sugars, granulatedUSDA ingredient 19335 · encyclopedia page available | 1 TB | 12.5 g | 1.8% |
| 5 | Butter, stick, saltedUSDA ingredient 1001 · encyclopedia page available | 0.5 TB | 7 g | 1% |
| 6 | Shortening, vegetable, household, compositeUSDA ingredient 4615 · encyclopedia page available | 6.41 GM | 6.4 g | 0.9% |
| 7 | Leavening agents, yeast, baker's, active dryUSDA ingredient 18375 · encyclopedia page available | 1 | 7 g | 1% |
| 8 | Flour, bread, white, enriched, unbleachedUSDA ingredient 20083 · encyclopedia page available | 2 C | 274 g | 40.5% |
| 9 | Flour, whole wheat, unenrichedUSDA ingredient 20080 · encyclopedia page available | 1 C | 120 g | 17.7% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2707722, the close-record rule searches the USDA “Yeast breads” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery
- USDA category
- Yeast breads
- FDC ID
- 2707722
- FNDDS code
- 51301040
Closest inspectable record
Bread, whole wheat, made from home recipe or purchased at bakery
- USDA category
- Yeast breads
- FDC ID
- 2707711
- FNDDS code
- 51300140
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 271 kcal | 267 kcal | +4 kcal |
| Protein | 10.3 g | 10.4 g | −0.1 g |
| Carbohydrate | 49.2 g | 47 g | +2.2 g |
| Total fat | 3.7 g | 4.3 g | −0.5 g |
| Dietary fiber | 3.4 g | 6.8 g | −3.4 g |
| Sodium | 576 mg | 607 mg | −31 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 3.4 g less dietary fiber than “Bread, whole wheat, made from home recipe or purchased at bakery.”
Only this record lists Flour, bread, white, enriched, unbleached. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
1 of the six displayed differences clears the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Beverages, water, tap, drinking; Milk, NFS; Salt, table; Sugars, granulated; and 4 more.
Listed only in this record: Flour, bread, white, enriched, unbleached.
Portion evidence
The listed portion sets differ
This record’s reference amount is 44 g; a familiar listed measure is 1 medium or regular slice (44 g).
The comparison record’s reference amount is 44 g; a familiar listed measure is 1 medium or regular slice (44 g).
Use the 100-gram row to compare FDC 2707722 with FDC 2707711 at equal mass; use their 44 g and 44 g source amounts only for portion matching.
Evidence boundary: FDC 2707722 versus FDC 2707711 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full yeast breads source category → Read the calculation and selection methodology →
From record to familiar meal
Guides that use this exact USDA record
These 2 guides place “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery” beside explicitly linked source records; use them to compare preparations without turning FDC 2707722 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
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.
For “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery,” resolve item size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
item size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
recipe or brand
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
moisture and density
Match the food state before matching the number. Cooking, draining, or added liquid can change grams and concentration even when the food name barely changes.
- 04
spreads or toppings
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2707722 comes from FoodData Central Survey Foods (FNDDS). Its 271 kcal per 100 g becomes 119 kcal at 44 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” The separately listed 1 medium or regular slice has the same gram weight, so the familiar label can be shown without changing the calculation.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2707722
FNDDS food code: 51301040
The scaling for FDC 2707722 can be exact while the match to “Bread, wheat or cracked wheat, made from home recipe or purchased at bakery” is wrong. That is why this profile keeps its 44 g weight, 9-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.