Bread, egg
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 37% | |
| Riboflavin | 0.4 MG | 34% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 105 UG | 26% | |
| Choline, total | 84.3 MG | 15% | |
| Vitamin B-12 | 0.1 UG | 4% | |
| Vitamin A, RAE | 63 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% | |
| Vitamin K (phylloquinone) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 93 MG | 7% | |
| Iron, Fe | 3.0 MG | 17% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 106 MG | 8% | |
| Potassium, K | 115 MG | 2% | |
| Sodium, Na | 380 MG | 17% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.5 MG | 22% | |
| Selenium, Se | 30.1 UG | 55% |
Nutrition Highlights
- Good source of Manganese, Mn (22% DV).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
- Good source of Thiamin (37% DV).
- Good source of Riboflavin (34% DV).
- Good source of Niacin (30% DV).
- Good source of Folate, total (26% DV).
About Bread, egg
A versatile baked good made from a simple dough of flour, eggs, and often a touch of fat, this bread offers a soft, tender crumb and a golden crust. The addition of eggs enriches the dough, providing a boost of high-quality protein and essential nutrients like choline and vitamin D. While it delivers a moderate amount of carbohydrates for energy, it's relatively low in fiber compared to whole-grain varieties, making it a quick-digesting option. The fat content is modest, contributing to its moist texture and satisfying mouthfeel. For those mindful of nutrition, pairing it with fiber-rich foods or spreads can help balance its macronutrient profile.
In the kitchen, this bread shines in both sweet and savory applications. It's a favorite for breakfast, whether toasted and topped with butter, jam, or avocado, or transformed into French toast for a decadent treat. Its soft texture also makes it ideal for sandwiches, bread puddings, and as a base for canapés or appetizers. Some bakers use it as a foundation for stuffing or as a side to soups and stews. Its adaptability and mild flavor make it a staple in many households, though those seeking higher fiber or lower glycemic options may want to enjoy it in moderation or explore whole-grain alternatives.
Compare Bread, egg
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