USDA Survey
Bread, gluten free
According to USDA FoodData Central (FDC ID 2707797, data refreshed August 2026), nutrition facts per 100g, sourced verbatim.
- 248
- Caloriesmoderate density
- 4.3g
- Proteinmoderate · 9% DV
- 45.8g
- Carbsgood source · 17% DV
- 5.2g
- Fatmoderate · 7% DV
Bread, gluten free contains 248 calories per 100g according to USDA FoodData Central. It has 4.3g of protein, 5.2g of fat, and 45.8g of carbohydrates per 100g. Data is sourced verbatim from the USDA Survey database, refreshed August 2026.
- More protein than 34% of USDA whole foods
The verdict
Bread, gluten free carries 4.3g of protein per 100g, more than 34% of USDA whole foods.
- 4.3g
- protein per 100g
- Top 66%
- protein vs USDA whole foods
- 248
- calories per 100g
- 4.3g
- fiber per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Bread, gluten free contains 248 calories per 100g, according to the USDA FoodData Central database. It provides 4.3g of protein, 5.2g of fat, and 45.8g of carbohydrates per 100g. Dietary fiber: 4.3g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Bread, gluten free is catalogued there as FDC ID 2707797, a usda survey entry. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Survey program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
Compare it against 6 nutritionally similar items in Nearby Foods below.
Nutritional Value at a Glance
Bread, gluten free balances protein, fat, and carbohydrates without any single macro dominating.
At 15% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Wheat
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
Where Bread, gluten free ranks on protein
Its 4.3g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Bread, gluten free vs every USDA reference food
USDA reference (whole) foods with a protein value
4 34th percentile higher than 34% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · August 2026
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 45.8 G | 17% |
| Energy | 248 KCAL | |
| Fiber, total dietary | 4.3 G | 15% |
| Protein | 4.3 G | 9% |
| Total Sugars | 3.5 G | |
| Total lipid (fat) | 5.2 G | 7% |
| Alcohol, ethyl | 0.00 G | |
| Caffeine | 0 MG | |
| Theobromine | 0 MG | |
| Water | 43.0 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Choline, total | 13 MG | |
| Folate, DFE | 36.0 UG | |
| Folate, food | 36.0 UG | |
| Folate, total | 36.0 UG | |
| Folic acid | 0.0 UG | |
| Niacin | 3 MG | |
| Riboflavin | 1 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.0 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 0.3 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 138 MG | 11% |
| Iron, Fe | 3 MG | 15% |
| Potassium, K | 75 MG | 2% |
| Sodium, Na | 447 MG | 19% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 0.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 0.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 12 MG | |
| Phosphorus, P | 51 MG | |
| Retinol | 0.0 UG | |
| Selenium, Se | 0.4 UG | |
| Vitamin A, RAE | 0.0 UG | |
| Vitamin D (D2 + D3) | 0.0 UG | |
| Vitamin E (alpha-tocopherol) | 1 MG | |
| Zinc, Zn | 0 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0 MG | 0% |
| Fatty acids, total saturated | 0.98 G | 5% |
| Fatty acids, total monounsaturated | 2.0 G | |
| Fatty acids, total polyunsaturated | 0.52 G | |
| MUFA 16:1 | 0.01 G | |
| MUFA 18:1 | 1.3 G | |
| MUFA 20:1 | 0.01 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 0.50 G | |
| PUFA 18:3 | 0.01 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.02 G | |
| SFA 12:0 | 0.01 G | |
| SFA 14:0 | 0.04 G | |
| SFA 16:0 | 0.71 G | |
| SFA 18:0 | 0.15 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.02 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 0.0 UG |
Key takeaways
- Bread, gluten free delivers 4.3g of protein per 100g, more than 34% of USDA whole foods. See the protein ranking
- It carries 248 calories per 100g.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Bread, rice
Focaccia, Italian, plain
Bread, pumpernickel
Bread, black
Bread, reduced calorie and/or high fiber, white or NFS, with fruit and/or nuts, toasted
Bread, cinnamon
→ Compare Bread, gluten free side-by-side with Bread and Focaccia
Similar Protein Content
Other foods in the same category closest to 4.3g protein per 100g, useful for protein-matched substitutions.
Compare beyond this food group
Nationwide peers by calories & protein
Two USDA FDC-derived comparison paths for Bread, gluten free: nearest calories and nearest protein among indexable foods outside this food group (sr_legacy / foundation, calories ≥50 kcal or protein ≥5 g per 100 g). Same-group calorie and protein swaps stay in the sections above.
Similar calories (other groups)
Nearest indexable foods by kcal/100 g. This record: 248 kcal.
- Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw Δ 0 kcal 248 kcal18.5g protein
- Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw Δ 0 kcal 248 kcal17.2g protein
- Beef, ground, 75% lean meat / 25% fat, patty, cooked, pan-broiled Δ 0 kcal 248 kcal23.4g protein
- Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, select, cooked, grilled Δ 0 kcal 248 kcal26.3g protein
Frequently Asked Questions
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Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 2707797) — USDA Survey database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Download this food's nutrition facts as CSV (same per-100g USDA label nutrients shown above; CC0 basis, attribute GetFoodFacts + USDA FDC).
Data provenance
How this page is sourced
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. Read our editorial standards and corrections policy, the methodology behind these numbers, or report a data error. Data current as of August 2026.