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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fine breadcrumbs provide energy through carbohydrates and contain some protein, B vitamins, and iron. However, they are calorie-dense and often high in sodium, so they should be used in moderation as part of a balanced diet.
Per 100g, fine breadcrumbs contain approximately 406 calories and 76.4g of carbohydrates. They also provide about 13.8g of protein and 4.1g of fat, making them a high-energy ingredient.
Most commercial fine breadcrumbs are vegan as they are made from simple bread ingredients like flour, water, and yeast. However, some brands may include milk solids or honey, so it is important to check the label for animal-derived ingredients.
Standard fine breadcrumbs are not gluten-free because they are typically made from wheat-based bread. For those with celiac disease or gluten sensitivity, specific gluten-free breadcrumbs made from rice, corn, or gluten-free bread are available.
No, fine breadcrumbs are not keto-friendly due to their high carbohydrate content of over 76g per 100g. Those on a ketogenic diet usually substitute them with crushed pork rinds, almond flour, or parmesan cheese.
Fine breadcrumbs are primarily used as a coating for frying or baking to create a smooth, even crust. They also act as a binder in recipes like meatballs or meatloaf and can be used as a crunchy topping for casseroles.
Fine breadcrumbs have a sandy, uniform texture that provides a dense, even coating. Panko breadcrumbs are Japanese-style flakes that are larger and airier, resulting in a lighter, crunchier texture that absorbs less oil during frying.
Fine Breadcrumbs is a versatile ingredient found in cuisines around the world. With 406 calories per 100g and 13.8 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 fine breadcrumbs with step-by-step instructions.
Browse recipes →Good substitutes include crushed crackers, cornflakes, or rolled oats for texture. For binding purposes in meat dishes, you can use almond flour, cooked rice, or even mashed potatoes.
Store fine breadcrumbs in an airtight container in a cool, dry place to prevent them from absorbing moisture or odors. They typically last for 6 to 12 months, but you can freeze them in a sealed bag to extend their shelf life even further.
Yes, you can make them by pulsing toasted or stale bread in a food processor until they reach a fine, sandy consistency. Homemade breadcrumbs can be seasoned with dried herbs and salt to suit your specific recipe.