The Nutritional Value of White Bread

Updated June 13, 2017

White bread is in the grain food group. The grain food group has two subgroups: whole grains and refined grains. The entire grain kernel is used in whole grains, while the bran and germ has been removed in refined grains. According to the United States Department of Agriculture, when bran and germ are removed, so is iron, dietary fiber and many B vitamins. White bread is a refined grain, while whole-wheat bread is a whole grain. Nutritional values are based on a one-slice serving of thin white bread.

Basic Nutrition

One slice of thin white bread contains 53 calories, 10 g total carbohydrates and 0.5 g dietary fiber. Based on a 2,000-calorie-a-day diet, these measurements represent 3 percent of the recommended daily value, or DV, for carbohydrates and 2 percent for dietary fiber. One serving of white bread also provides 1.5 g protein, or 3 percent DV.

Calories and Fat

Calories total 53 per slice, which represents 3 percent DV. Carbohydrates account for 41 calories, fat makes up 6 calories and the remaining calories are from protein. The total fat content is 0.7 g, which represents only 1 percent of the recommended daily value. This fat primarily comes from polyunsaturated fat of 0.3 g. Saturated fat accounts for 0.1 g in one serving. Heart-healthy fatty acids include 28 mg omega-3 and 243 mg omega-6.


One serving of white bread includes 22 mcg folate, which is 6 percent of the daily recommended value. Other vitamins include: thiamine, with 0.1 mg; niacin, with 0.1 mg; and small amounts of vitamin K, riboflavin, pantothenic acid and choline.


Minerals found in one serving include 30.2 mg calcium, 0.7 mg iron, 3.5 mcg selenium. Other minerals include magnesium, phosphorus, potassium, zinc and copper.


One slice of white bread accounts for 136 mg sodium. This is 6 percent of the daily recommended value.

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About the Author

Lindsay Tadlock began writing in 2010. She has worked as a personal trainer for over three years and shares her fitness and nutrition knowledge in her writings. She graduated from Texas A&M University in 2000 with her Bachelor of Arts in finance and worked for seven years as a commercial lender.