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USDA source topicBreads & baked goods

USDA Yeast breads records: median 277 calories per 100 g across 104 foods

Across 104 exact USDA Survey Foods records in this topic, median energy is 277 kcal per 100 grams and the central 80% runs from 240 kcal to 333 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 104 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 104 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 240 kcal
    240 kcal
  2. Median 277 kcal
    277 kcal
  3. 90th percentile 333 kcal
    333 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

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 distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 104 records on this page. It shows the middle of this finite source set without treating its endpoints as typical.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g277 kcal240 kcal–333 kcal93 kcal–448 kcal104
Proteinper 100 g9.8 g8 g–12.5 g2.6 g–18 g104
Carbohydrateper 100 g49.3 g41.8 g–56.8 g19.4 g–63.4 g104
Total fatper 100 g3.7 g2.2 g–12 g0 g–24.9 g104
Dietary fiberper 100 g4 g1.9 g–8 g1.5 g–11.8 g104
Total sugarsper 100 g4.2 g1.8 g–11.5 g0 g–21.4 g104
Sodiumper 100 g495 mg377 mg–640 mg170 mg–824 mg104
Potassiumper 100 g155 mg103 mg–294 mg74 mg–789 mg104
Calciumper 100 g73 mg27 mg–194 mg0 mg–752 mg104
Ironper 100 g3.1 mg2.4 mg–4.1 mg0.8 mg–5.4 mg104

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.

A comparatively wide central spread

Total fat: 3.7 g calculated median

Among 104 “Yeast breads” records, the central interval for total fat extends from 2.2 g to 12 g per 100 grams. The complete observed span is 0 g to 24.9 g.

10th percentile: The calculated boundary falls between 2.2 g in Bread, whole grain white and 2.4 g in Bread, white, special formula, added fiber, toasted; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 9.2 g in Bread, chappatti or roti and 13.2 g in Bread, paratha; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Total sugars: 4.2 g calculated median

Among 104 “Yeast breads” records, the central interval for total sugars extends from 1.8 g to 11.5 g per 100 grams. The complete observed span is 0 g to 21.4 g.

10th percentile: The calculated boundary falls between 1.8 g in Focaccia, Italian, plain and 1.8 g in Bread, egg, Challah; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 11.3 g in Bread, raisin and 11.6 g in Bread, pita with fruit; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Calcium: 73 mg calculated median

Among 104 “Yeast breads” records, the central interval for calcium extends from 27 mg to 194 mg per 100 grams. The complete observed span is 0 mg to 752 mg.

10th percentile: The calculated boundary falls between 27 mg in Garlic bread, from frozen and 28 mg in Bread, native, water, Puerto Rican style; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 188 mg in Bread, potato and 196 mg in Bread, raisin; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

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.

whole grain

13 records use this wording, including Bread, French or Vienna, whole wheat; Bread, French or Vienna, whole wheat, toasted; Bread, pita, whole wheat.

home recipe

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.

fast food

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.

frozen

3 records use this wording, including Garlic bread, from frozen; Garlic bread, with melted cheese, from frozen; Garlic bread, with parmesan cheese, from frozen.

restaurant

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.

gluten-free

2 records use this wording, including Bread, gluten free; Bread, gluten free, toasted.

fried

1 record uses this wording, including Bread, dough, fried.

Portion context

Household measures answer a different question than 100 grams.

104 of 104 records (100%) include at least one named measure in the source data. Together those records provide 527 usable named measures.

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.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Yeast breads” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    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.

  3. 03

    Scale the closest listed measure

    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.

  4. 04

    Add missing context

    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.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

4 material differences

Bread, gluten free, toasted

compared with Bread, whole grain white

Study the source records →3 material differences

Bread, gluten free, toasted

compared with Bread, whole wheat

Study the source records →5 material differences

Bread, French or Vienna, toasted

compared with Bread, French or Vienna, whole wheat

Study the source records →5 material differences

Bread, multigrain, with raisins

compared with Bread, whole wheat, with raisins, toasted

Study the source records →3 material differences

Bread, gluten free

compared with Bread, whole grain white, toasted

Study the source records →2 material differences

Bread, gluten free

compared with Bread, whole wheat, toasted

Study the source records →6 material differences

Bread, cinnamon

compared with Bread, cinnamon, toasted

Study the source records →5 material differences

Bread, French or Vienna

compared with Bread, French or Vienna, whole wheat

Study the source records →

Browse all controlled food-record comparisons →

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 6 records Garlic bread Garlic bread: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 8 records Bread, wheat or cracked wheat Bread, wheat or cracked wheat: compare 8 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 6 records Bread, multigrain Bread, multigrain: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 6 records Bread, white Bread, white: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 6 records Bread, whole wheat Bread, whole wheat: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 4 records Bread, French or Vienna Bread, French or Vienna: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations. Variation guide · 3 records Bread, pita Bread, pita: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 104 “Yeast breads” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
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

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

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 central 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.

Why no overall ranking appears.

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 primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Yeast breads” collection responsibly

Is the median the expected nutrition for my food?

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.

Why compare 100 grams instead of one serving?

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.

Does the upper end of a nutrient range mean “better”?

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.

Which number should I log?

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.

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 14 exact records behind Yeast breads source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Garlic bread, from fast food / restaurant is higher in total fat per 100 g

Garlic bread, from fast food / restaurant reports 16.6 g versus 1 g for Bread, French or Vienna, whole wheat: a 15.6 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, black, toasted is denser; Bread, potato is higher in its source amount

Bread, black, toasted reports 3.4 g per 100 g and 0.9 g in USDA source amount (25 g). Bread, potato reports a lower 3.1 g per 100 g but a higher 1.1 g in USDA source amount (34 g).

Record identity is part of the estimate

Distinguish “Bread, French or Vienna, whole wheat” from “Bread, raisin”

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 Yeast breads source topic, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Bread

Bread, barley and Bread, black, toasted are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Bread, rye

USDA input 18060 appears in 2 of 14 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 A formulation detail that separates records Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program)

USDA input 9298 appears in 2 of 14 context records; its summed listed input weight spans 10–120 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 25 mg in Bread, paratha to 684 mg in Bread, white, special formula, added fiber, all per 100 g.

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

In this page’s records, potassium runs from 103 mg in Garlic bread, from fast food / restaurant to 718 mg in Bread, potato, all per 100 g.

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

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707728 citation for this exact record—not a name-level average.

Follow this evidence path 14 records share this broad food family Breads & baked goods: broader category context

Bread, French or Vienna, whole wheat and Bread, black, toasted, plus 12 more are assigned to Feast’s Breads & baked goods editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path