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Explore and compare food records, measurements per 100 g and recorded sources. Data coverage and preparation vary by food.

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  1. Home
  2. Food alternatives
  3. White bread / Whole-wheat bread
Grains and sides/Alternative guide

White and whole-wheat bread

Recorded values, serving calculations and kitchen notes for white bread and whole-wheat bread.

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100 g valuesCalculate servingsSelection guideQuestions

Practical overview

Compare breads by grams eaten; slice thickness and recipes can differ.

Nutrients at equal weight

Compare breads by grams eaten; slice thickness and recipes can differ.

White and whole-wheat bread · Recorded values per 100 g
Per 100 gWhite breadWhole-wheat bread
Energy267 kcal254 kcal
Protein9.43 g12.3 g
Carbohydrate49.2 g43.1 g
Fat3.59 g3.55 g

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Recorded values, serving calculations and kitchen notes for cooked bulgur and cooked quinoa.

Focus: Cooked weight and salads

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Fiber
2.3 g
6 g
Total sugars5.34 g4.41 g
Sodium450 mg430 mg

No data = no measurement in this record. It differs from a measured zero. Total sugar is not a measurement of added sugar.

Compare your own servings

Enter each food's edible weight separately. The initial 100 g is a comparison basis, not a recommended serving.

White bread

267 kcal

Protein
9.43 g
Carbohydrate
49.2 g
Fat
3.59 g
Fiber
2.3 g

Whole-wheat bread

254 kcal

Protein
12.3 g
Carbohydrate
43.1 g
Fat
3.55 g
Fiber
6 g

Energy difference between the selected servings: 13 kcal.

Calculation: recorded value per 100 g × grams / 100. No data means a missing measurement, not zero. Added sauces and ingredients are not included.

Slice weight, fiber and labels

How to assess these alternatives

1

Use in recipes and meals

The same number of slices may not have the same weight in a sandwich. Keep the filling constant and change bread weights in the meal builder.

2

Check the record identity

Color alone does not establish whole-wheat composition. Read ingredients, fiber and sodium. Do not assume these records represent the fortification or salt recipes of every brand.

3

Adjust to your actual portion

Start with the same 100 g for white bread and whole-wheat bread, then change both amounts separately below. Weigh the edible portion; multiply each recorded value per 100 g by grams / 100. Missing measurements are not converted to zero.

The table represents only the specified records. Preparation and consumed quantities change the calculation.

Common questions about this comparison

Compare breads by grams eaten; slice thickness and recipes can differ.

The same number of slices may not have the same weight in a sandwich. Keep the filling constant and change bread weights in the meal builder.

Color alone does not establish whole-wheat composition. Read ingredients, fiber and sodium. Do not assume these records represent the fortification or salt recipes of every brand.

Compared records

White bread

Reported source: USDA (12/2025)

Record updated: 2026-09-24

Whole-wheat bread

Reported source: USDA (12/2025)

Record updated: 2026-04-21

Values describe these specific records, not every product sharing the same name.

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Add your main dish, side and sauce with their actual weights.

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Sources and methodology

  • Besin Analiz: data and calculation methods
  • USDA: food data types

These are reading references. The foods' reported data sources are listed separately above.

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Recorded values, serving calculations and kitchen notes for cooked quinoa and cooked roasted buckwheat.

Focus: Roasting, water and cooked servings

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Oats and buckwheat: dry-food comparison

Recorded values, serving calculations and kitchen notes for raw oats and dry roasted buckwheat.

Focus: Dry weights and breakfast preparation

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