This wiki page organizes 104 exact USDA Survey Foods records labeled “Yeast breads.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Yeast breads” survey-food category. Within Feast’s broader navigation, they appear under Breads & baked goods (104 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Bread, French or Vienna, whole wheat; Bread, black, toasted; Bread, sunflower meal, toasted; Bread, potato; Bread, multigrain, toasted; Bread, barley. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 104 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 277 kcal | 240 kcal–333 kcal | 93 kcal–448 kcal | 104 |
| Proteinper 100 g | 9.8 g | 8 g–12.5 g | 2.6 g–18 g | 104 |
| Carbohydrateper 100 g | 49.3 g | 41.8 g–56.8 g | 19.4 g–63.4 g | 104 |
| Total fatper 100 g | 3.7 g | 2.2 g–12 g | 0 g–24.9 g | 104 |
| Dietary fiberper 100 g | 4 g | 1.9 g–8 g | 1.5 g–11.8 g | 104 |
| Total sugarsper 100 g | 4.2 g | 1.8 g–11.5 g | 0 g–21.4 g | 104 |
| Sodiumper 100 g | 495 mg | 377 mg–640 mg | 170 mg–824 mg | 104 |
| Potassiumper 100 g | 155 mg | 103 mg–294 mg | 74 mg–789 mg | 104 |
| Calciumper 100 g | 73 mg | 27 mg–194 mg | 0 mg–752 mg | 104 |
| Ironper 100 g | 3.1 mg | 2.4 mg–4.1 mg | 0.8 mg–5.4 mg | 104 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 104 “Yeast breads” records, the middle reported calories value is 277 kcal per 100 grams. The central records run from 240 kcal to 333 kcal, while the complete observed span is 93 kcal to 448 kcal.
Bread, French or Vienna, whole wheat is nearest the lower central boundary, and Bread, sunflower meal, toasted is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 104 “Yeast breads” records, the middle reported protein value is 9.8 g per 100 grams. The central records run from 8 g to 12.5 g, while the complete observed span is 2.6 g to 18 g.
Bread, cornmeal and molasses is nearest the lower central boundary, and Bread, potato is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 104 “Yeast breads” records, the middle reported carbohydrate value is 49.3 g per 100 grams. The central records run from 41.8 g to 56.8 g, while the complete observed span is 19.4 g to 63.4 g.
Garlic bread, from frozen is nearest the lower central boundary, and Bread, Cuban, toasted is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 104 “Yeast breads” records, the middle reported total fat value is 3.7 g per 100 grams. The central records run from 2.2 g to 12 g, while the complete observed span is 0 g to 24.9 g.
Bread, white, special formula, added fiber is nearest the lower central boundary, and Bread, paratha is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 104 “Yeast breads” records, the middle reported dietary fiber value is 4 g per 100 grams. The central records run from 1.9 g to 8 g, while the complete observed span is 1.5 g to 11.8 g.
Bread, onion, toasted is nearest the lower central boundary, and Bread, multigrain, toasted is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 104 “Yeast breads” records, the middle reported total sugars value is 4.2 g per 100 grams. The central records run from 1.8 g to 11.5 g, while the complete observed span is 0 g to 21.4 g.
Focaccia, Italian, plain is nearest the lower central boundary, and Bread, pita with fruit is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 104 “Yeast breads” records, the middle reported sodium value is 495 mg per 100 grams. The central records run from 377 mg to 640 mg, while the complete observed span is 170 mg to 824 mg.
Bread, French or Vienna, whole wheat is nearest the lower central boundary, and Garlic bread, with parmesan cheese, from fast food / restaurant is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 104 “Yeast breads” records, the middle reported potassium value is 155 mg per 100 grams. The central records run from 103 mg to 294 mg, while the complete observed span is 74 mg to 789 mg.
Garlic bread, from fast food / restaurant is nearest the lower central boundary, and Bread, whole wheat, made from home recipe or purchased at bakery, toasted is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 104 “Yeast breads” records, the middle reported calcium value is 73 mg per 100 grams. The central records run from 27 mg to 194 mg, while the complete observed span is 0 mg to 752 mg.
Garlic bread, from fast food / restaurant is nearest the lower central boundary, and Bread, raisin is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 104 “Yeast breads” records, the middle reported iron value is 3.1 mg per 100 grams. The central records run from 2.4 mg to 4.1 mg, while the complete observed span is 0.8 mg to 5.4 mg.
Bread, whole wheat, made from home recipe or purchased at bakery is nearest the lower central boundary, and Bread, soy, toasted is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 104 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
13 records use this wording, including Bread, French or Vienna, whole wheat; Bread, French or Vienna, whole wheat, toasted; Bread, pita, whole wheat.
6 records use this wording, including Bread, wheat or cracked wheat, made from home recipe or purchased at bakery; Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toasted; Bread, white, made from home recipe or purchased at a bakery.
3 records use this wording, including Garlic bread, from fast food / restaurant; Garlic bread, with melted cheese, from fast food / restaurant; Garlic bread, with parmesan cheese, from fast food / restaurant.
3 records use this wording, including Garlic bread, from frozen; Garlic bread, with melted cheese, from frozen; Garlic bread, with parmesan cheese, from frozen.
3 records use this wording, including Garlic bread, from fast food / restaurant; Garlic bread, with melted cheese, from fast food / restaurant; Garlic bread, with parmesan cheese, from fast food / restaurant.
2 records use this wording, including Bread, gluten free; Bread, gluten free, toasted.
1 records use this wording, including Bread, dough, fried.
Portion context
104 of 104 records (100%) include at least one named measure in the source data. Together those records provide 527 usable named measures.
Across the pooled named measures, the midpoint gram weight is 25 g. The central 10th-to-90th-percentile interval runs from 9 g to 82 g, while the complete observed span is 1–1,185 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Yeast breads” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Bread, barleyFDC 2707788 | 274 kcalper 100 g | 10.7 gper 100 g | 4 gper 100 g | 450 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, barley, toastedFDC 2707789 | 301 kcalper 100 g | 11.7 gper 100 g | 4.4 gper 100 g | 495 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, blackFDC 2707764 | 250 kcalper 100 g | 8.7 gper 100 g | 6.5 gper 100 g | 596 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, black, toastedFDC 2707765 | 275 kcalper 100 g | 9.6 gper 100 g | 7.1 gper 100 g | 655 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, chappatti or rotiFDC 2707713 | 299 kcalper 100 g | 7.9 gper 100 g | 9.7 gper 100 g | 298 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cheeseFDC 2707618 | 408 kcalper 100 g | 10.4 gper 100 g | 2.1 gper 100 g | 750 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cheese, toastedFDC 2707619 | 448 kcalper 100 g | 11.4 gper 100 g | 2.3 gper 100 g | 824 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cinnamonFDC 2707620 | 253 kcalper 100 g | 7.1 gper 100 g | 3.5 gper 100 g | 388 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cinnamon, toastedFDC 2707621 | 293 kcalper 100 g | 10.4 gper 100 g | 2.5 gper 100 g | 495 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cornmeal and molassesFDC 2707622 | 285 kcalper 100 g | 7.9 gper 100 g | 1.6 gper 100 g | 314 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, cornmeal and molasses, toastedFDC 2707623 | 313 kcalper 100 g | 8.7 gper 100 g | 1.8 gper 100 g | 346 mgper 100 g | 29 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, CubanFDC 2707604 | 272 kcalper 100 g | 10.8 gper 100 g | 2.2 gper 100 g | 602 mgper 100 g | 20 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, Cuban, toastedFDC 2707605 | 299 kcalper 100 g | 11.8 gper 100 g | 2.4 gper 100 g | 662 mgper 100 g | 18 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, dough, friedFDC 2707653 | 384 kcalper 100 g | 9.4 gper 100 g | 1.5 gper 100 g | 177 mgper 100 g | 26 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, egg, ChallahFDC 2707624 | 287 kcalper 100 g | 9.5 gper 100 g | 2.3 gper 100 g | 380 mgper 100 g | 31 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, egg, Challah, toastedFDC 2707625 | 315 kcalper 100 g | 10.4 gper 100 g | 2.5 gper 100 g | 418 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, French or ViennaFDC 2707610 | 272 kcalper 100 g | 10.8 gper 100 g | 2.2 gper 100 g | 602 mgper 100 g | 64 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, French or Vienna, toastedFDC 2707611 | 299 kcalper 100 g | 11.8 gper 100 g | 2.4 gper 100 g | 662 mgper 100 g | 59 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, French or Vienna, whole wheatFDC 2707728 | 239 kcalper 100 g | 8.3 gper 100 g | 4.2 gper 100 g | 375 mgper 100 g | 64 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, French or Vienna, whole wheat, toastedFDC 2707729 | 263 kcalper 100 g | 9.2 gper 100 g | 4.6 gper 100 g | 412 mgper 100 g | 59 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, gluten freeFDC 2707797 | 248 kcalper 100 g | 4.3 gper 100 g | 4.3 gper 100 g | 447 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, gluten free, toastedFDC 2707798 | 273 kcalper 100 g | 4.7 gper 100 g | 4.7 gper 100 g | 491 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, high protein, toastedFDC 2707641 | 269 kcalper 100 g | 13.3 gper 100 g | 3.3 gper 100 g | 444 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, Italian, Grecian, ArmenianFDC 2707614 | 259 kcalper 100 g | 9.5 gper 100 g | 2.1 gper 100 g | 618 mgper 100 g | 31 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, Italian, Grecian, Armenian, toastedFDC 2707615 | 285 kcalper 100 g | 10.4 gper 100 g | 2.3 gper 100 g | 679 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, lard, Puerto Rican styleFDC 2707608 | 282 kcalper 100 g | 7.3 gper 100 g | 2 gper 100 g | 433 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, lard, toasted, Puerto Rican styleFDC 2707609 | 314 kcalper 100 g | 8.1 gper 100 g | 2.2 gper 100 g | 482 mgper 100 g | 23 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, marble rye and pumpernickelFDC 2707757 | 259 kcalper 100 g | 8.5 gper 100 g | 5.8 gper 100 g | 570 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, marble rye and pumpernickel, toastedFDC 2707758 | 285 kcalper 100 g | 9.3 gper 100 g | 6.4 gper 100 g | 626 mgper 100 g | 29 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrainFDC 2707777 | 265 kcalper 100 g | 13.4 gper 100 g | 7.4 gper 100 g | 360 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrain, reduced calorie and/or high fiberFDC 2707780 | 207 kcalper 100 g | 8.9 gper 100 g | 10.7 gper 100 g | 465 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrain, reduced calorie and/or high fiber, toastedFDC 2707781 | 228 kcalper 100 g | 9.8 gper 100 g | 11.8 gper 100 g | 511 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrain, toastedFDC 2707776 | 291 kcalper 100 g | 14.7 gper 100 g | 8.1 gper 100 g | 396 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrain, with raisinsFDC 2707778 | 268 kcalper 100 g | 12.4 gper 100 g | 7.1 gper 100 g | 327 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, multigrain, with raisins, toastedFDC 2707779 | 295 kcalper 100 g | 13.6 gper 100 g | 7.8 gper 100 g | 359 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, naanFDC 2707613 | 311 kcalper 100 g | 11.1 gper 100 g | 5.2 gper 100 g | 508 mgper 100 g | 44 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, native, water, Puerto Rican styleFDC 2707606 | 279 kcalper 100 g | 10.4 gper 100 g | 1.8 gper 100 g | 544 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, native, water, toasted, Puerto Rican styleFDC 2707607 | 306 kcalper 100 g | 11.4 gper 100 g | 2 gper 100 g | 598 mgper 100 g | 23 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, oat branFDC 2707770 | 299 kcalper 100 g | 9.3 gper 100 g | 4.4 gper 100 g | 497 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, oat bran, toastedFDC 2707771 | 296 kcalper 100 g | 9.2 gper 100 g | 4.4 gper 100 g | 491 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, oatmealFDC 2707768 | 269 kcalper 100 g | 8.4 gper 100 g | 4 gper 100 g | 447 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, oatmeal, toastedFDC 2707769 | 296 kcalper 100 g | 9.2 gper 100 g | 4.4 gper 100 g | 491 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, onionFDC 2707633 | 238 kcalper 100 g | 8.8 gper 100 g | 1.7 gper 100 g | 482 mgper 100 g | 31 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, onion, toastedFDC 2707634 | 262 kcalper 100 g | 9.7 gper 100 g | 1.9 gper 100 g | 530 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, parathaFDC 2707715 | 326 kcalper 100 g | 6.4 gper 100 g | 9.6 gper 100 g | 452 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pitaFDC 2707616 | 275 kcalper 100 g | 9.1 gper 100 g | 2.2 gper 100 g | 536 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pita with fruitFDC 2707617 | 279 kcalper 100 g | 8.2 gper 100 g | 2.6 gper 100 g | 454 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pita, wheat or cracked wheatFDC 2707731 | 262 kcalper 100 g | 9.8 gper 100 g | 6.1 gper 100 g | 421 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pita, whole wheatFDC 2707730 | 262 kcalper 100 g | 9.8 gper 100 g | 6.1 gper 100 g | 421 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, potatoFDC 2707642 | 266 kcalper 100 g | 12.5 gper 100 g | 6.3 gper 100 g | 375 mgper 100 g | 34 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, potato, toastedFDC 2707643 | 292 kcalper 100 g | 13.7 gper 100 g | 6.9 gper 100 g | 412 mgper 100 g | 31 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pumpernickelFDC 2707760 | 250 kcalper 100 g | 8.7 gper 100 g | 6.5 gper 100 g | 596 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, pumpernickel, toastedFDC 2707761 | 275 kcalper 100 g | 9.6 gper 100 g | 7.1 gper 100 g | 655 mgper 100 g | 29 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, puriFDC 2707714 | 409 kcalper 100 g | 6.8 gper 100 g | 3.5 gper 100 g | 170 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, raisinFDC 2707644 | 270 kcalper 100 g | 8.8 gper 100 g | 2.5 gper 100 g | 408 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, raisin, toastedFDC 2707645 | 297 kcalper 100 g | 9.7 gper 100 g | 2.8 gper 100 g | 448 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, riceFDC 2707794 | 248 kcalper 100 g | 4.3 gper 100 g | 4.3 gper 100 g | 447 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, rice, toastedFDC 2707795 | 273 kcalper 100 g | 4.7 gper 100 g | 4.7 gper 100 g | 491 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, ryeFDC 2707755 | 259 kcalper 100 g | 8.5 gper 100 g | 5.8 gper 100 g | 570 mgper 100 g | 32 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, rye, toastedFDC 2707756 | 285 kcalper 100 g | 9.3 gper 100 g | 6.4 gper 100 g | 626 mgper 100 g | 29 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sour doughFDC 2707646 | 272 kcalper 100 g | 10.8 gper 100 g | 2.2 gper 100 g | 602 mgper 100 g | 31 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sour dough, toastedFDC 2707647 | 299 kcalper 100 g | 11.8 gper 100 g | 2.4 gper 100 g | 662 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, soyFDC 2707790 | 267 kcalper 100 g | 16.4 gper 100 g | 4.4 gper 100 g | 589 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, soy, toastedFDC 2707791 | 293 kcalper 100 g | 18 gper 100 g | 4.8 gper 100 g | 648 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sprouted wheatFDC 2707718 | 188 kcalper 100 g | 13.2 gper 100 g | 5.3 gper 100 g | 474 mgper 100 g | 26 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sprouted wheat, toastedFDC 2707719 | 207 kcalper 100 g | 14.5 gper 100 g | 5.8 gper 100 g | 521 mgper 100 g | 24 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sunflower mealFDC 2707792 | 306 kcalper 100 g | 11.2 gper 100 g | 2.7 gper 100 g | 512 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sunflower meal, toastedFDC 2707793 | 336 kcalper 100 g | 12.3 gper 100 g | 2.9 gper 100 g | 563 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sweet potatoFDC 2707648 | 241 kcalper 100 g | 8.6 gper 100 g | 1.7 gper 100 g | 474 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, sweet potato, toastedFDC 2707649 | 265 kcalper 100 g | 9.5 gper 100 g | 1.9 gper 100 g | 521 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, vegetableFDC 2707650 | 259 kcalper 100 g | 9.7 gper 100 g | 1.8 gper 100 g | 532 mgper 100 g | 44 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, vegetable, toastedFDC 2707651 | 284 kcalper 100 g | 10.6 gper 100 g | 2 gper 100 g | 584 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheatFDC 2707720 | 274 kcalper 100 g | 10.7 gper 100 g | 4 gper 100 g | 450 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, made from home recipe or purchased at bakeryFDC 2707722 | 271 kcalper 100 g | 10.3 gper 100 g | 3.4 gper 100 g | 576 mgper 100 g | 44 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, toastedFDC 2707723 | 297 kcalper 100 g | 11.4 gper 100 g | 3.7 gper 100 g | 634 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, reduced calorie and/or high fiberFDC 2707726 | 207 kcalper 100 g | 8.9 gper 100 g | 10.7 gper 100 g | 465 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, reduced calorie and/or high fiber, toastedFDC 2707727 | 228 kcalper 100 g | 9.8 gper 100 g | 11.8 gper 100 g | 511 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, toastedFDC 2707721 | 301 kcalper 100 g | 11.7 gper 100 g | 4.4 gper 100 g | 495 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, with raisinsFDC 2707724 | 292 kcalper 100 g | 8.7 gper 100 g | 3.9 gper 100 g | 462 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, wheat or cracked wheat, with raisins, toastedFDC 2707725 | 321 kcalper 100 g | 9.5 gper 100 g | 4.3 gper 100 g | 507 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whiteFDC 2707598 | 267 kcalper 100 g | 9.4 gper 100 g | 2.3 gper 100 g | 450 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white with whole wheat swirlFDC 2707602 | 260 kcalper 100 g | 10.9 gper 100 g | 4.2 gper 100 g | 440 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white with whole wheat swirl, toastedFDC 2707603 | 301 kcalper 100 g | 12.4 gper 100 g | 4.7 gper 100 g | 508 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white, made from home recipe or purchased at a bakeryFDC 2707600 | 272 kcalper 100 g | 10.1 gper 100 g | 1.7 gper 100 g | 565 mgper 100 g | 44 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white, made from home recipe or purchased at a bakery, toastedFDC 2707601 | 299 kcalper 100 g | 11.1 gper 100 g | 1.9 gper 100 g | 621 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white, special formula, added fiberFDC 2707639 | 238 kcalper 100 g | 10.7 gper 100 g | 9.2 gper 100 g | 450 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white, special formula, added fiber, toastedFDC 2707640 | 262 kcalper 100 g | 11.7 gper 100 g | 10.1 gper 100 g | 495 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, white, toastedFDC 2707599 | 293 kcalper 100 g | 10.4 gper 100 g | 2.5 gper 100 g | 495 mgper 100 g | 25 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole grain whiteFDC 2707706 | 238 kcalper 100 g | 10.7 gper 100 g | 9.2 gper 100 g | 450 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole grain white, toastedFDC 2707707 | 262 kcalper 100 g | 11.7 gper 100 g | 10.1 gper 100 g | 495 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheatFDC 2707709 | 254 kcalper 100 g | 12.3 gper 100 g | 6 gper 100 g | 430 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheat, made from home recipe or purchased at bakeryFDC 2707711 | 267 kcalper 100 g | 10.4 gper 100 g | 6.8 gper 100 g | 607 mgper 100 g | 44 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheat, made from home recipe or purchased at bakery, toastedFDC 2707712 | 293 kcalper 100 g | 11.4 gper 100 g | 7.4 gper 100 g | 667 mgper 100 g | 40 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheat, toastedFDC 2707710 | 279 kcalper 100 g | 13.5 gper 100 g | 6.6 gper 100 g | 473 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheat, with raisinsFDC 2707716 | 290 kcalper 100 g | 8.6 gper 100 g | 6.5 gper 100 g | 480 mgper 100 g | 36 gUSDA reference amount | Full profileUSDA source ↗ |
| Bread, whole wheat, with raisins, toastedFDC 2707717 | 319 kcalper 100 g | 9.5 gper 100 g | 7.2 gper 100 g | 528 mgper 100 g | 33 gUSDA reference amount | Full profileUSDA source ↗ |
| Focaccia, Italian, plainFDC 2707612 | 249 kcalper 100 g | 8.8 gper 100 g | 1.8 gper 100 g | 561 mgper 100 g | 57 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, from fast food / restaurantFDC 2707627 | 349 kcalper 100 g | 8.3 gper 100 g | 2.5 gper 100 g | 620 mgper 100 g | 74 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, from frozenFDC 2707628 | 350 kcalper 100 g | 8.4 gper 100 g | 2.5 gper 100 g | 544 mgper 100 g | 74 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, with melted cheese, from fast food / restaurantFDC 2707631 | 339 kcalper 100 g | 11.4 gper 100 g | 2 gper 100 g | 636 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, with melted cheese, from frozenFDC 2707632 | 343 kcalper 100 g | 10.4 gper 100 g | 2.2 gper 100 g | 564 mgper 100 g | 88 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, with parmesan cheese, from fast food / restaurantFDC 2707629 | 351 kcalper 100 g | 8.8 gper 100 g | 2.4 gper 100 g | 642 mgper 100 g | 79 gUSDA reference amount | Full profileUSDA source ↗ |
| Garlic bread, with parmesan cheese, from frozenFDC 2707630 | 351 kcalper 100 g | 8.8 gper 100 g | 2.5 gper 100 g | 568 mgper 100 g | 79 gUSDA reference amount | Full profileUSDA source ↗ |
| Injera, Ethiopian breadFDC 2707796 | 93 kcalper 100 g | 2.6 gper 100 g | 2.8 gper 100 g | 226 mgper 100 g | 127 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Yeast breads” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 104 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.