Dietitian Guide
Carmela LEE
Registered Dietitian (UK) Education Sub-committee (member) of Hong Kong Nutritional Association
Fat, Sodium, Sugar and Calorie Content of Various Types of Bread
Types of Bread (per 100 g) |
Fat (g) |
Sodium (mg) |
Sugar (g) |
Energy (kcal) |
Croissant |
21 |
347 |
11.26 |
406 |
Mexican bun |
14 |
33 |
11 |
360 |
Cocktail bun |
19 |
240 |
16 |
400 |
Pineapple bun |
11 |
30 |
10 |
350 |
Buttered row-bread |
8.6 |
48 |
10 |
310 |
Plain piggy bun |
7.9 |
28 |
5.2 |
290 |
Raisin bun |
7.2 |
34 |
12 |
310 |
White bread |
6.3 |
30 |
4.3 |
280 |
Whole wheat bread |
5.2 |
58 |
4.1 |
260 |
Baguette |
1.83 |
513 |
2.56 |
289 |
Pita |
1.2 |
536 |
1.3 |
275 |
Key Ingredients for Making Bread (per 100 g) |
Fat (g) |
Sodium (mg) |
Sugar (g) |
Energy (kcal) |
White flour |
1.42 |
0 |
0.12 |
366 |
Egg |
9.51 |
142 |
0.37 |
143 |
Whole milk |
26.71 |
371 |
38.42 |
496 |
White sugar |
0 |
1 |
99.8 |
387 |
Margarine |
80 |
886 |
0 |
714 |
Shortening |
100 |
0 |
0 |
884 |
Baking soda |
0 |
27360 |
0 |
0 |
Yeast |
7.61 |
51 |
0 |
325 |
Sandwich or Burger Fillings (per 100 g) |
Fat (g) |
Sodium (mg) |
Sugar (g) |
Energy (kcal) |
Bacon |
40.3 |
2428 |
0 |
533 |
Luncheon meat |
27.24 |
1369 |
0 |
310 |
Corned beef |
14.93 |
1006 |
0 |
250 |
Ham |
3.7 |
1348 |
0.3 |
104 |
Cheddar cheese |
33.14 |
621 |
0.52 |
403 |
Hot dog sausage |
23.68 |
816 |
0 |
269 |
Pork patty |
20.77 |
73 |
0 |
297 |
Beef patty |
21.83 |
77 |
0 |
295 |
Tuna in oil |
8.08 |
396 |
0 |
186 |
Egg salad |
9.4 |
329 |
4.95 |
157 |
Deep-fried fish fillet |
13.33 |
280 |
0.7 |
229 |
Pan-fried chicken thigh meat with skin |
14.81 |
86 |
0 |
229 |
Pan-fried pork chop |
18.05 |
50 |
0 |
273 |
Scrambled egg |
11.66 |
155 |
0.31 |
154 |
Spreads for Bread (per 100 g) |
Fat (g) |
Sodium (mg) |
Sugar (g) |
Energy (kcal) |
Peanut butter |
50.39 |
459 |
9.22 |
588 |
Chocolate spread |
29.73 |
41 |
54.05 |
541 |
Cheese spread |
21.23 |
1625 |
7.32 |
290 |
Condensed milk |
8.7 |
127 |
54.4 |
321 |
Mustard |
3.1 |
1420 |
3.6 |
84 |
Ketchup |
0.31 |
1114 |
22.7 |
97 |
Jam |
0.07 |
32 |
48.5 |
278 |
Source:
Food Research Laboratory, Centre for Food Safety
The Nutrient Data Laboratory, United States Department of Agriculture
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