Bread, Italian
FDC 174913oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 40 · +0 vs Baked goods medianItalian bread scores 40 of 100, a Fair rating, ranking 32nd of 60 in Baked goods. It matches oatmeal bread's protein showing with 19% DV protein and adds 19% DV iron, both good-tier marks for a plain white loaf.
This is the crusty, open-crumb loaf used for garlic bread, sandwiches and bruschetta rather than everyday sandwich bread. An ounce (28 g) provides 9.49 g protein and just 4.69 g sugar per 100 g, but the loaf runs high in sodium at 618 mg per 100 g, the highest of the breads in this batch.
See how this score is calculated, build a plate around bread, italian, 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 | 259 kcal | 13% |
| Total fat | 2.7 g | 3% |
| Saturated fat | 0.54 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 618 mg | 27% |
| Carbohydrate | 48 g | 17% |
| Dietary fiber | 2.1 g | 8% |
| Sugars | 4.7 g | |
| Protein | 9.5 g | 19% |
| Potassium | 124 mg | 3% |
| Calcium | 105 mg | 8% |
| Iron | 3.5 mg | 19% |
| Magnesium | 26 mg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.29 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 73 kcal | 4% |
| Total fat | 0.76 g | 1% |
| Saturated fat | 0.15 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 173 mg | 8% |
| Carbohydrate | 13 g | 5% |
| Dietary fiber | 0.59 g | 2% |
| Sugars | 1.3 g | |
| Protein | 2.7 g | 5% |
| Potassium | 35 mg | 1% |
| Calcium | 29 mg | 2% |
| Iron | 0.97 mg | 5% |
| Magnesium | 7.3 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.08 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 174913Original 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.
Bread, oatmealDensity 40 vs 40Wonton wrappers (includes egg roll wrappers)Density 40 vs 40Bread, french or vienna (includes sourdough)Density 41 vs 40Original analysis by NutriVerdict
In the kitchen and how to use it
Italian bread is a simple, crusty white loaf, typically an elongated or round shape with a crackly crust and an open, chewy interior, made from just flour, water, yeast, and salt without the eggs or milk found in richer breads. It's the loaf behind garlic bread, bruschetta, and panini, sliced thick for dipping in olive oil or torn by hand to mop up sauce, and its firm crust makes it good for grilling or toasting without turning soggy. A whole loaf also works well split lengthwise and layered for a large sandwich, or cubed and toasted for a simple salad topping.
A 1 oz slice (28 g) has 259 calories, 9.49 g protein, and only 4.69 g sugar, keeping it on the lower-sugar side of breads, with protein and iron both around 19% of the daily value. Sodium runs a bit higher at 618 mg per ounce, typical of a crusty artisan-style loaf where salt is part of the crust's flavor. Because it lacks the fat and dairy of softer sandwich breads, Italian bread stales faster and is best eaten within a day or two, or turned into croutons and breadcrumbs once it firms up, giving a second use to a loaf that's gone past its best day for slicing.
Frequently asked questions about bread, italian
How many calories are in Italian bread?
A 1 oz slice (28 g) has 259 calories.
Is Italian bread low in sugar?
Yes, it has 4.69 g of sugar per ounce, lower than many other breads.
What is Italian bread used for?
It is commonly used for garlic bread, bruschetta, panini, and dipping in olive oil.