Food
Vegetable bread nutrition facts
A typical portion of vegetable bread (1 slice; 44 g, vegetable) has 110 calories and 4g of protein (USDA FoodData Central). USDA lists 2 descriptions of it: per 100 g they range from 259 calories (vegetable) to 284 (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, vegetable, scaled to the portion. Check the USDA record.
- Protein per 100 g
- 9.7g
- more than 52% of 8,218 USDA reference foods
- Calories per 100 g
- 259
- more than 66% of reference foods
- Sodium per 100 g
- 532mg
- more than 84% of reference foods
1 slice weighs 44 g in USDA's record for Bread, vegetable (FDC 2707650); across 2 records of vegetable bread USDA weighs it at 40 to 44 g, so a linked record can show a different gram weight for the same measure.
Where the calories come from: 74% carbohydrate, 11% fat and 15% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Also rich in
Source: USDA FoodData Central (FDC 2707650), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Every form of vegetable bread USDA describes
Toasted has the most calories per 100 g (284); the fewest: Vegetable (259)
| USDA description | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| Bread, vegetable | 259 | 9.7 g | 3.3 g | 532 mg |
| Bread, vegetable, toasted | 284 | 10.6 g | 3.6 g | 584 mg |
Every nutrient in this record (65)
The portion is 1 slice (44 g); % DV is for that portion.
Energy, macronutrients and sugars (12)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Protein | 4.25 g | 9.67 g | 9% |
| Total lipid (fat) | 1.43 g | 3.26 g | 2% |
| Carbohydrate, by difference | 21.1 g | 48.0 g | 8% |
| Energy | 114 kcal | 259 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 16.3 g | 37.1 g | |
| Total Sugars | 1.56 g | 3.54 g | |
| Fiber, total dietary | 0.79 g | 1.80 g | 3% |
| Cholesterol | 1.76 mg | 4.00 mg | 1% |
| Fatty acids, total saturated | 0.48 g | 1.09 g | 2% |
| Fatty acids, total monounsaturated | 0.33 g | 0.76 g | |
| Fatty acids, total polyunsaturated | 0.34 g | 0.76 g |
Minerals (9)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 16.7 mg | 38.0 mg | 1% |
| Iron, Fe | 1.53 mg | 3.48 mg | 9% |
| Magnesium, Mg | 11.9 mg | 27.0 mg | 3% |
| Phosphorus, P | 45.3 mg | 103 mg | 4% |
| Potassium, K | 70.8 mg | 161 mg | 2% |
| Sodium, Na | 234 mg | 532 mg | 10% |
| Zinc, Zn | 0.35 mg | 0.80 mg | 3% |
| Copper, Cu | 0.061 mg | 0.14 mg | 7% |
| Selenium, Se | 9.06 µg | 20.6 µg | 16% |
Vitamins (23)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 7.92 µg | 18.0 µg | |
| Vitamin A, RAE | 21.1 µg | 48.0 µg | 2% |
| Carotene, beta | 134 µg | 305 µg | |
| Carotene, alpha | 44.4 µg | 101 µg | |
| Vitamin E (alpha-tocopherol) | 0.17 mg | 0.38 mg | 1% |
| Vitamin D (D2 + D3) | 0.088 µg | 0.20 µg | 0% |
| Cryptoxanthin, beta | 5.72 µg | 13.0 µg | |
| Lycopene | 204 µg | 464 µg | |
| Lutein + zeaxanthin | 44.4 µg | 101 µg | |
| Vitamin C, total ascorbic acid | 1.72 mg | 3.90 mg | 2% |
| Thiamin | 0.23 mg | 0.53 mg | 20% |
| Riboflavin | 0.13 mg | 0.29 mg | 10% |
| Niacin | 1.74 mg | 3.96 mg | 11% |
| Vitamin B-6 | 0.033 mg | 0.075 mg | 2% |
| Folate, total | 33.9 µg | 77.0 µg | |
| Vitamin B-12 | 0.026 µg | 0.060 µg | 1% |
| Choline, total | 4.53 mg | 10.3 mg | 1% |
| Vitamin K (phylloquinone) | 1.76 µg | 4.00 µg | 1% |
| Folic acid | 20.7 µg | 47.0 µg | |
| Folate, food | 12.8 µg | 29.0 µg | |
| Folate, DFE | 48.4 µg | 110 µg | 12% |
| Vitamin E, added | 0 mg | 0 mg | |
| Vitamin B-12, added | 0 µg | 0 µg |
Fatty acids (19)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| SFA 4:0 | 0.013 g | 0.029 g | |
| SFA 6:0 | 0.0092 g | 0.021 g | |
| SFA 8:0 | 0.0057 g | 0.013 g | |
| SFA 10:0 | 0.013 g | 0.030 g | |
| SFA 12:0 | 0.015 g | 0.035 g | |
| SFA 14:0 | 0.049 g | 0.11 g | |
| SFA 16:0 | 0.26 g | 0.58 g | |
| SFA 18:0 | 0.10 g | 0.23 g | |
| MUFA 18:1 | 0.32 g | 0.72 g | |
| PUFA 18:2 | 0.31 g | 0.71 g | |
| PUFA 18:3 | 0.022 g | 0.051 g | |
| PUFA 20:4 | 0.00088 g | 0.0020 g | |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | |
| MUFA 16:1 | 0.014 g | 0.031 g | |
| PUFA 18:4 | 0 g | 0 g | |
| MUFA 20:1 | 0.00088 g | 0.0020 g | |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | |
| MUFA 22:1 | 0 g | 0 g | |
| PUFA 22:5 n-3 (DPA) | 0.00044 g | 0.0010 g |
Source: USDA FoodData Central, FDC 2707650: 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 vegetable bread?
110 in 1 slice (44 g) of vegetable; 259 to 284 per 100 g across USDA's descriptions.
How much protein is in vegetable bread?
4g in 1 slice; 9.7 g per 100 g.
How much sodium is in vegetable bread?
230mg in 1 slice; 532 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