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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crusty white bread provides quick energy through its high carbohydrate content and is often fortified with B vitamins and iron. While it is low in fat and cholesterol, it lacks the fiber found in whole-grain varieties, so it is best enjoyed in moderation as part of a balanced diet.
A 100g serving of crusty white bread contains approximately 265 calories and 49 grams of carbohydrates. It also provides 9 grams of protein and a low fat content of about 3 grams.
Most traditional crusty white breads, such as baguettes or sourdough, are vegan as they typically consist of flour, water, salt, and yeast. However, some enriched recipes may include milk, butter, or honey, so it is important to check the specific ingredients.
No, crusty white bread is made from wheat flour, which contains gluten. It is not suitable for individuals with celiac disease or those following a gluten-free diet.
No, it is not keto-friendly. With 49g of carbohydrates per 100g, it is a high-carb food that would likely exceed the daily carbohydrate limit for a standard ketogenic diet.
Its sturdy texture makes it ideal for dipping into soups and stews, making bruschetta, or serving as a base for hearty sandwiches. It is also excellent for making homemade croutons or French toast when it begins to go stale.
Store it in a paper bag at room temperature to maintain the crispness of the crust. Avoid plastic bags, which trap moisture and make the crust soft, and do not refrigerate it, as this can cause the bread to go stale faster.
Crusty White Bread is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring crusty white bread with step-by-step instructions.
Browse recipes →Yes, you can freeze it for up to 3 months. For best results, slice the bread before freezing and store it in a sealed freezer bag; slices can be toasted directly from the freezer to restore their texture.
To revive a soft crust, lightly mist the loaf with water and place it in an oven preheated to 350°F (175°C) for about 5 to 10 minutes. This process helps the exterior regain its crunch while keeping the interior soft.
Yes, white bread is generally easier to digest than high-fiber whole-grain breads because the bran and germ have been removed. This makes it a common choice for individuals on low-residue diets or those with sensitive digestive systems.