Bread
Packaged product Pain et produits cuits au four Nutty Krust
Bread contains 240 kcal per 100 g. A serving, 100.0 g (100 g) provides about 240 kcal.
Roughly 80 % of its calories come from carbohydrates, with 16 % from protein and 4 % from fat (estimated with general energy factors).
That is close to the median for pain et produits cuits au four on FoodFactly (261 kcal per 100 g).
100 g provides 68 % of the Daily Value for manganèse, 25 % of the Daily Value for Thiamine (B1) and 25 % of the Daily Value for cuivre.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 240 kcal | |
| Total fat L | 1,2 g | 2 % |
| Saturated fat L | 0,3 g | 2 % |
| Cholesterol L | 0,004 mg | 0 % |
| Sodium L | 400 mg | 17 % |
| Total carbohydrates L | 48,6 g | 18 % |
| Dietary fiber L | 2,2 g | 8 % |
| Total sugars L | 3,4 g | |
| Added sugars L | 1 g | 2 % |
| Protein L | 9,5 g | 19 % |
| Vitamine A L | 0,11 µg | 0 % |
| Vitamine C L | 0,18 mg | 0,2 % |
| Vitamine D L | 0,092 µg | 0,5 % |
| Vitamine E L | 0,67 mg | 4 % |
| Thiamine (B1) L | 0,3 mg | 25 % |
| Riboflavine (B2) L | 0,021 mg | 2 % |
| Niacine (B3) L | 0,25 mg | 2 % |
| Acide pantothénique (B5) L | 0,4 mg | 8 % |
| Vitamine B6 L | 0,091 mg | 5 % |
| Folate (B9) L | 30,6 µg | 8 % |
| Vitamine B12 L | 0,003 µg | 0,1 % |
| Calcium L | 23,7 mg | 2 % |
| Fer L | 1,6 mg | 9 % |
| Magnésium L | 56 mg | 13 % |
| Phosphore L | 170 mg | 14 % |
| Potassium L | 235 mg | 5 % |
| Zinc L | 1,5 mg | 13 % |
| Cuivre L | 0,23 mg | 25 % |
| Manganèse L | 1,6 mg | 68 % |
| Sélénium L | 7,3 µg | 13 % |
| Iodine L | 25,7 µg | 17 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 16 %
- Carbohydrates 80 %
- Fat 4 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein9,5 gabove the median for pain et produits cuits au four (median 8,8 g)
- Fiber2,2 gbelow the median for pain et produits cuits au four (median 3,1 g)
- Sugars3,4 gbelow the median for pain et produits cuits au four (median 3,5 g)
- Fat1,2 gin the lowest quarter of pain et produits cuits au four (median 3,5 g)
- Saturated fat0,3 gabove the median for pain et produits cuits au four (median 0 g)
- Sodium400 mgbelow the median for pain et produits cuits au four (median 442 mg)
- Protein per 100 kcal4 gprotein density, useful for comparing foods with different calorie levels
- Water31 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Étoile L | 41,5 g |
|---|
Carotenoids (1)
| Bêta-carotène L | 4,2 µg |
|---|
Other components (2)
| Eau L | 31 g |
|---|---|
| Alcool L | 0 g |
Product details
- Brand
- Nutty Krust
- Barcode
- 5013427001050
- Label serving
- 100.0 g
- Category
- Pains
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Water, Salt, Yeast, Soya Flour, Emulsifiers (E471, E481), Preservative (E282), Dextrose. Al S
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Farine de froment (blé)SelLevure
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Sourdough Bread Sunbake | 240 | 9,1 g | 45,3 g | 1,5 g |
| Cinnamon raisin bagels Hannaford | 240 | 7,7 g | 50 g | 0,96 g |
| 6 mini pains Menissez | 240 | 7 g | 50 g | 0,7 g |
| Sourdough bread Lidl | 240 | 8,3 g | 46,4 g | 1,3 g |
| Tuscan Pane Bread Trader Joe's | 240 | 6 g | 48 g | 0 g |
| Split Top Enriched Bread Nickles | 240 | 8 g | 52 g | 2 g |
| Split Top Wheat Bread Nickles | 240 | 8 g | 48 g | 4 g |
| Split Top Wheat Bread Alfred Nickles Bakery Inc. | 240 | 8 g | 48 g | 4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Bread?
100 g of Bread has 240 kcal. Serving, 100.0 g (100 g): about 240 kcal.
How much protein is in Bread?
Bread contains 9,5 g of protein per 100 g (19 % of the 50 g Daily Value), or 9,5 g in serving, 100.0 g (100 g). About 16 % of its calories come from protein. Compared with other pain et produits cuits au four, that is above the median (median 8,8 g).
How many carbs are in Bread?
Bread has 48,6 g of total carbohydrates per 100 g, including 2,2 g of fiber and 3,4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Bread?
Bread contains 1,2 g of fat per 100 g, of which 0,3 g is saturated (2 % of the Daily Value).
What vitamins and minerals does Bread contain?
Per 100 g, the most notable amounts relative to the Daily Value are manganèse (68 % DV), Thiamine (B1) (25 % DV), cuivre (25 % DV), iodine (17 % DV) and phosphore (14 % DV). The full list is in the vitamins and minerals table above.
How much sodium is in Bread?
100 g contains 400 mg of sodium, 17 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 5 septembre 2026. FoodFactly last checked it on 6 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5013427001050. License: ODbL 1.0 (Open Food Facts). Source record dated 5 septembre 2026. Imported 6 novembre 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.