Bread, potato
FDC 167943slice (32 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 54 · +14 vs Baked goods medianPotato bread scores 54 of 100, a Fair rating that ranks it 9th of 60 in Baked goods, well clear of the category's median of 40. Protein at 25% DV and dietary fiber at 23% DV are the standouts, with potassium (15% DV) and calcium (14% DV) adding a bit more than a typical loaf offers.
The mashed potato worked into the dough gives this bread its soft, moist crumb, and it's a common base for sandwiches or toast. A slice (32 grams) comes from a loaf that runs 266 calories per 100 grams, 9.38 grams of sugar, and 375 mg of sodium per 100 grams, a salt level worth noting if the rest of the meal is already salty.
See how this score is calculated, build a plate around bread, potato, 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 | 266 kcal | 13% |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 375 mg | 16% |
| Carbohydrate | 47 g | 17% |
| Dietary fiber | 6.3 g | 23% |
| Sugars | 9.4 g | |
| Protein | 13 g | 25% |
| Potassium | 718 mg | 15% |
| Calcium | 188 mg | 14% |
| Iron | 2.3 mg | 13% |
| Magnesium | 28 mg | 7% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 24 µg | 3% |
| Vitamin E | 0.47 mg | 3% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | 4% |
| Total fat | 1 g | 1% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 120 mg | 5% |
| Carbohydrate | 15 g | 5% |
| Dietary fiber | 2 g | 7% |
| Sugars | 3 g | |
| Protein | 4 g | 8% |
| Potassium | 230 mg | 5% |
| Calcium | 60 mg | 5% |
| Iron | 0.72 mg | 4% |
| Magnesium | 9 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 7.7 µg | 1% |
| Vitamin E | 0.15 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 167943Original 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, multi-grain (includes whole-grain)Density 55 vs 54Muffins, oat branDensity 56 vs 54Bread, rice branDensity 56 vs 54Original analysis by NutriVerdict
In the kitchen and how to use it
Potato bread is made by working mashed or riced potato, or potato flour, into the dough, which gives it a soft, moist crumb, a subtle sweetness, and a texture that stays fresh longer than plain white bread. That moisture makes it a favorite base for sandwich bread and burger buns, since it holds up to wet fillings without going soggy, and it toasts up soft rather than crisp. It also makes a good dinner roll or French toast base, thanks to the tender crumb, and it's a common choice for hearty grilled sandwiches like a club or a patty melt.
Keep potato bread in its original bag at room temperature for a few days, or freeze sliced loaves for longer storage, since the added moisture can make it mold faster than drier breads. A 32-gram slice has 266 calories per 100 grams, about 85 calories per slice, with 12.5 grams of protein (25% DV) and 6.3 grams of fiber (23% DV) per 100 grams, plus 15% DV potassium and 14% DV calcium. Sodium runs higher than many breads at 375 milligrams per 100 grams, so it's worth weighing against other salty items in the same meal, but the fiber and protein numbers make it a solid choice for a sandwich base.
Frequently asked questions about bread, potato
How many calories are in potato bread?
Potato bread has 266 calories per 100 grams; a 32-gram slice provides about 85 calories.
Is potato bread a good source of fiber?
Yes, it provides about 23% of the Daily Value for fiber per 100 grams, along with 25% for protein.
Why does potato bread stay soft longer?
The mashed potato or potato flour worked into the dough adds moisture, which keeps the crumb soft and slows staling compared to plain white bread.