Nutrition facts
Per 100 grams
- Energy
- 254 kcal1062.7 kJ
- Carbohydrates
- 43.1 g
- Protein
- 12.3 g
- Total fat
- 3.6 g
- Dietary fiber
- 6 g
- Sodium
- 430 mg
- Calcium
- 163 mg
Nutrition referenceStaples & Grains
Whole Wheat Bread
Whole wheat bread is made from flour that keeps the wheat bran and germ, giving it a denser texture and nuttier flavor. Per 100 g it provides 254 calories with 43.1 g carbs and 12.3 g protein.
254
kcalper 100g
- Carbs
- 43.1g
- Protein
- 12.3g
- Fat
- 3.6g
Reference values
About this food
Understanding this nutrition reference
Whole wheat bread is baked from flour that retains the wheat kernel's bran and germ, which gives it a denser texture, darker color, and nuttier flavor than white bread. It is eaten as toast, in sandwiches, or alongside meals.
Nutritionally, whole wheat bread is mainly carbohydrate with a notable amount of protein and fiber. Per 100 g it provides about 254 kcal, 43.1 g of carbohydrates, 12.3 g of protein, and 3.6 g of fat, with 6 g of dietary fiber, 430 mg of sodium, and 163 mg of calcium.
A single slice usually weighs about 25 to 40 g, so per-slice nutrition is well below the per-100 g values. For accurate tracking, weigh slices or use the serving sizes below.
Portion guidance
How to use the serving references
Nutrition values are reported per 100 g. A typical slice (about 32 g) provides roughly 81 kcal. Use the serving sizes below to estimate portions when logging.
Questions and answers
Whole Wheat Bread nutrition FAQ
How many calories are in whole wheat bread?
Whole wheat bread provides about 254 calories per 100 g. A typical slice (about 32 g) provides roughly 81 calories.
Is whole wheat bread high in fiber?
Whole wheat bread provides about 6 g of dietary fiber per 100 g, more than white bread, because it keeps the wheat bran. A slice (about 32 g) has roughly 1.9 g of fiber.
How is whole wheat bread different from white bread?
Whole wheat bread keeps the wheat bran and germ, giving it more fiber and a denser texture than white bread. Their calories per 100 g are broadly similar.
