Bread, egg
FDC 172673oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 44 · +4 vs Baked goods medianEgg bread earns a Nutrient Density Score of 44 out of 100, Fair band, ranking 21st of 60 in Baked goods, above that category's median of 40. Protein reaches 19% DV and iron 17% DV, both good tiers that reflect the eggs enriching the dough.
This is an enriched loaf, softer and richer than plain white bread thanks to egg and often butter in the recipe, suited to sandwiches or toast. A one-ounce slice reflects an energy density of 287 calories per 100 grams, and there are no flagged limits here, making it a fairly clean choice among baked goods.
See how this score is calculated, build a plate around bread, egg, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 287 kcal | 14% |
| Total fat | 6 g | 8% |
| Saturated fat | 1.6 g | 8% |
| Cholesterol | 51 mg | 17% |
| Sodium | 380 mg | 17% |
| Carbohydrate | 48 g | 17% |
| Dietary fiber | 2.3 g | 8% |
| Sugars | 1.8 g | |
| Protein | 9.5 g | 19% |
| Potassium | 115 mg | 2% |
| Calcium | 93 mg | 7% |
| Iron | 3 mg | 17% |
| Magnesium | 19 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 63 µg | 7% |
| Vitamin E | 0.26 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 80 kcal | 4% |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.45 g | 2% |
| Cholesterol | 14 mg | 5% |
| Sodium | 106 mg | 5% |
| Carbohydrate | 13 g | 5% |
| Dietary fiber | 0.64 g | 2% |
| Sugars | 0.5 g | |
| Protein | 2.7 g | 5% |
| Potassium | 32 mg | 1% |
| Calcium | 26 mg | 2% |
| Iron | 0.85 mg | 5% |
| Magnesium | 5.3 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 18 µg | 2% |
| Vitamin E | 0.07 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 172673Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the baked goods median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Bagels, wheatDensity 45 vs 44Bread, ryeDensity 45 vs 44Bread, wheatDensity 46 vs 44Original analysis by NutriVerdict
In the kitchen and how to use it
Egg bread is an enriched loaf, made with eggs worked into the dough the way challah or brioche-style breads are, which gives it a soft, slightly springy crumb, a subtle sweetness, and a golden crust often deepened by an egg wash before baking. That richer dough makes it a natural choice for French toast, since it soaks up custard without falling apart, and it holds together well in bread pudding or as a base for sandwiches where a plainer white bread would feel too lean. Toasted with butter or jam, the sweetness of the dough comes through more than it would in a standard sandwich loaf.
Because of the eggs and extra fat in the dough, egg bread can dry out a bit faster than lean breads, so it is best kept in a sealed bread bag at room temperature for a few days or frozen sliced for longer storage. At 287 calories per 100 grams, a 28 gram slice runs around 80 calories. The eggs also lift its nutrition numbers above a plain loaf: 9.5 grams of protein per 100 grams (19% of the Daily Value) and 17% DV for iron, with 380 milligrams of sodium per 100 grams.
Frequently asked questions about bread, egg
How many calories are in egg bread?
Egg bread has 287 calories per 100 grams, roughly 80 calories per 28 gram slice.
Is egg bread a good source of iron?
Yes, per 100 grams it provides about 17% of the Daily Value for iron along with 19% for protein, both boosted by the eggs in the dough.
What is egg bread best used for?
Its soft, slightly sweet crumb makes it well suited to French toast and bread pudding, or simply toasted with butter.