Food · Baked Products
Reduced-calorie bread nutrition facts
A typical portion of reduced-calorie bread (1 slice, thick; 32 g, rye) has 60 calories and 3g of protein (USDA FoodData Central). USDA lists 6 descriptions of it: per 100 g they range from 201 calories (oat bran) to 239 (oat bran, toasted).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
USDA values per 100 g for Bread, reduced-calorie, rye, scaled to the portion. Check the USDA record.
- Protein per 100 g
- 9.1g
- more than 51% of 8,218 USDA reference foods
- Calories per 100 g
- 203
- more than 55% of reference foods
- Sodium per 100 g
- 513mg
- more than 84% of reference foods
1 slice, thick weighs 32 g in USDA's record for Bread, reduced-calorie, rye (FDC 174920).
Where the calories come from: 72% carbohydrate, 12% fat and 16% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Also rich in
- Selenium8.9 µg in 1 slice, thick (32 g), 16% of the Daily Value
Source: USDA FoodData Central (FDC 174920), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Every form of reduced-calorie bread USDA describes
Toasted has the most calories per 100 g (239); the fewest: Oat bran (201)
| USDA description | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| Bread, reduced-calorie, rye | 203 | 9.1 g | 2.9 g | 513 mg |
| Bread, reduced-calorie, wheat | 217 | 13.3 g | 2.9 g | 332 mg |
| Bread, reduced-calorie, oat bran, toasted | 239 | 9.5 g | 3.8 g | 547 mg |
| Bread, reduced-calorie, white | 207 | 8.7 g | 2.5 g | 479 mg |
| Bread, reduced-calorie, oat bran | 201 | 8 g | 3.2 g | 459 mg |
| Bread, reduced-calorie, oatmeal | 210 | 7.6 g | 3.5 g | 388 mg |
Every nutrient in this record (86)
The portion is 1 slice, thick (32 g); % DV is for that portion.
Energy, macronutrients and sugars (13)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Protein | 2.91 g | 9.10 g | 6% |
| Total lipid (fat) | 0.93 g | 2.90 g | 1% |
| Carbohydrate, by difference | 13.0 g | 40.5 g | 5% |
| Ash | 0.51 g | 1.60 g | |
| Energy | 65.0 kcal | 203 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 14.7 g | 46.0 g | |
| Total Sugars | 0.73 g | 2.29 g | |
| Fiber, total dietary | 3.84 g | 12.0 g | 14% |
| Cholesterol | 0 mg | 0 mg | 0% |
| Fatty acids, total saturated | 0.12 g | 0.37 g | 1% |
| Fatty acids, total monounsaturated | 0.22 g | 0.67 g | |
| Fatty acids, total polyunsaturated | 0.24 g | 0.75 g |
Minerals (10)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 24.3 mg | 76.0 mg | 2% |
| Iron, Fe | 0.99 mg | 3.10 mg | 6% |
| Magnesium, Mg | 7.04 mg | 22.0 mg | 2% |
| Phosphorus, P | 25.0 mg | 78.0 mg | 2% |
| Potassium, K | 31.4 mg | 98.0 mg | 1% |
| Sodium, Na | 164 mg | 513 mg | 7% |
| Zinc, Zn | 0.21 mg | 0.66 mg | 2% |
| Copper, Cu | 0.043 mg | 0.13 mg | 5% |
| Manganese, Mn | 0.14 mg | 0.45 mg | 6% |
| Selenium, Se | 8.93 µg | 27.9 µg | 16% |
Vitamins (24)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 0 µg | 0 µg | |
| Vitamin A, RAE | 0 µg | 0 µg | 0% |
| Carotene, beta | 0.64 µg | 2.00 µg | |
| Carotene, alpha | 0 µg | 0 µg | |
| Vitamin E (alpha-tocopherol) | 0.090 mg | 0.28 mg | 1% |
| Vitamin D (D2 + D3) | 0 µg | 0 µg | 0% |
| Cryptoxanthin, beta | 0.32 µg | 1.00 µg | |
| Lycopene | 0 µg | 0 µg | |
| Lutein + zeaxanthin | 11.8 µg | 37.0 µg | |
| Vitamin C, total ascorbic acid | 0.13 mg | 0.40 mg | 0% |
| Thiamin | 0.12 mg | 0.37 mg | 10% |
| Riboflavin | 0.077 mg | 0.24 mg | 6% |
| Niacin | 0.81 mg | 2.53 mg | 5% |
| Pantothenic acid | 0.095 mg | 0.30 mg | |
| Vitamin B-6 | 0.025 mg | 0.077 mg | 1% |
| Folate, total | 18.6 µg | 58.0 µg | |
| Vitamin B-12 | 0.013 µg | 0.040 µg | 1% |
| Choline, total | 4.67 mg | 14.6 mg | 1% |
| Vitamin K (phylloquinone) | 0.19 µg | 0.60 µg | 0% |
| Folic acid | 11.2 µg | 35.0 µg | |
| Folate, food | 7.36 µg | 23.0 µg | |
| Folate, DFE | 26.6 µg | 83.0 µg | 7% |
| Vitamin E, added | 0 mg | 0 mg | |
| Vitamin B-12, added | 0 µg | 0 µg |
Amino acids (18)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.035 g | 0.11 g | |
| Threonine | 0.091 g | 0.28 g | |
| Isoleucine | 0.11 g | 0.36 g | |
| Leucine | 0.20 g | 0.64 g | |
| Lysine | 0.10 g | 0.32 g | |
| Methionine | 0.050 g | 0.15 g | |
| Cystine | 0.058 g | 0.18 g | |
| Phenylalanine | 0.15 g | 0.46 g | |
| Tyrosine | 0.092 g | 0.29 g | |
| Valine | 0.13 g | 0.41 g | |
| Arginine | 0.15 g | 0.48 g | |
| Histidine | 0.067 g | 0.21 g | |
| Alanine | 0.10 g | 0.32 g | |
| Aspartic acid | 0.18 g | 0.56 g | |
| Glutamic acid | 0.84 g | 2.63 g | |
| Glycine | 0.10 g | 0.32 g | |
| Proline | 0.28 g | 0.86 g | |
| Serine | 0.14 g | 0.43 g |
Fatty acids (19)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| SFA 4:0 | 0.00032 g | 0.0010 g | |
| SFA 6:0 | 0.00032 g | 0.0010 g | |
| SFA 8:0 | 0.00032 g | 0.0010 g | |
| SFA 10:0 | 0.00064 g | 0.0020 g | |
| SFA 12:0 | 0.0013 g | 0.0040 g | |
| SFA 14:0 | 0.0038 g | 0.012 g | |
| SFA 16:0 | 0.086 g | 0.27 g | |
| SFA 18:0 | 0.024 g | 0.075 g | |
| MUFA 18:1 | 0.20 g | 0.64 g | |
| PUFA 18:2 | 0.23 g | 0.71 g | |
| PUFA 18:3 | 0.013 g | 0.041 g | |
| PUFA 20:4 | 0 g | 0 g | |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | |
| MUFA 16:1 | 0.011 g | 0.034 g | |
| PUFA 18:4 | 0 g | 0 g | |
| MUFA 20:1 | 0 g | 0 g | |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | |
| MUFA 22:1 | 0 g | 0 g | |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g |
Source: USDA FoodData Central, FDC 174920: every value the record reports, per 100 g as USDA gives it and scaled to the portion; Daily Values: 21 CFR 101.9.
Source: USDA FoodData Central (SR Legacy, Foundation Foods and Survey foods), April 30, 2026 release.
Questions
How many calories are in reduced-calorie bread?
60 in 1 slice, thick (32 g) of rye; 201 to 239 per 100 g across USDA's descriptions.
How much protein is in reduced-calorie bread?
3g in 1 slice, thick; 9.1 g per 100 g.
How much sodium is in reduced-calorie bread?
160mg in 1 slice, thick; 513 mg per 100 g. Salt added in cooking changes it: USDA lists salted and unsalted forms separately where it measured both.
Sources for this page
- USDA FoodData Central
- the food and product records, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what each data type is and how branded records are submitted. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- the survey foods and their portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, rounding and Daily Values. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov