Bread, protein (includes gluten)
FDC 174917oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 58 · +18 vs Baked goods medianProtein bread scores 58 of 100, a Fair rating that ranks it 4th of 60 in the baked goods category, well ahead of many everyday loaves. Alongside an excellent 24% DV of protein, it also delivers 23% DV of iron, with smaller contributions of magnesium at 15% DV and fiber at 11% DV.
This is a specialty loaf built around vital wheat gluten, generally sliced for sandwiches or toast just like standard bread. A one-ounce slice supplies a meaningful protein boost for its size, but the trade-off is sodium: at 404 milligrams per 100 grams, it runs high enough to be worth watching for anyone tracking daily sodium intake.
See how this score is calculated, build a plate around bread, 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 | 245 kcal | 12% |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.33 g | 2% |
| Cholesterol | 0 mg | 0% |
| Sodium | 404 mg | 18% |
| Carbohydrate | 44 g | 16% |
| Dietary fiber | 3 g | 11% |
| Sugars | 1.4 g | |
| Protein | 12 g | 24% |
| Potassium | 322 mg | 7% |
| Calcium | 124 mg | 10% |
| Iron | 4.2 mg | 23% |
| Magnesium | 65 mg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.36 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | 3% |
| Total fat | 0.62 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 113 mg | 5% |
| Carbohydrate | 12 g | 4% |
| Dietary fiber | 0.84 g | 3% |
| Sugars | 0.4 g | |
| Protein | 3.4 g | 7% |
| Potassium | 90 mg | 2% |
| Calcium | 35 mg | 3% |
| Iron | 1.2 mg | 6% |
| Magnesium | 18 mg | 4% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.1 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 174917Original 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, whole-wheat, commercially preparedDensity 61 vs 58Bread, white wheatDensity 72 vs 58Leavening agents, cream of tartarDensity 90 vs 58Original analysis by NutriVerdict
In the kitchen and how to use it
Protein bread is baked with extra vital wheat gluten or protein flour blended into the dough, which gives it a denser, chewier crumb than standard sandwich bread and a slightly deeper color once baked. It toasts well, holds up under sandwich fillings without turning soggy, and works for French toast or as a base for open-faced sandwiches piled with cheese or vegetables. Its firmer texture suits substantial toppings such as nut butter, eggs, sliced meat, or avocado, the kind of toppings that would overwhelm a lighter, softer loaf, and a slice can also be cubed and toasted into croutons that hold their shape in a salad.
Look for it labeled specifically as protein or high-gluten bread in the bread aisle, store it at room temperature for a few days or freeze it sliced for longer keeping, and toast slices to freshen them once thawed. At 245 calories per 100 grams with 12.1 grams of protein, equal to 24% of the Daily Value, and 23% DV for iron, it stands out among baked goods, ranking 4th of 60 in the category for nutrient density, with 3 grams of fiber and 15% DV for magnesium as well. Its sodium, at 404 milligrams per 100 grams, runs higher than many breads, so it fits best as an occasional swap for standard sandwich bread when the goal is more protein and iron from the starch course of a meal.
Frequently asked questions about bread
What makes protein bread different from regular bread?
It is made with added wheat gluten or protein flour, giving it more protein per slice at 12.1 grams per 100 grams and a denser, chewier texture than standard bread.
Is protein bread a good source of iron?
Yes, a 100 gram serving provides about 23% of the Daily Value for iron along with 24% DV for protein.
How should protein bread be stored?
Like other bread, keep it at room temperature for a few days or freeze it for longer storage, toasting slices to refresh them.