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Bread rolls, white, crusty

White crusty bread rolls are baked bread made with white flour, with a firm outer crust and a softer centre. They mainly provide carbohydrate, along with some protein and fibre. Per 100g, these rolls contain 55g of carbohydrate, 9.2g of protein, 2.9g of fibre and 1g of salt.

Carbohydrate is a source of energy for the body, while protein supports the growth and repair of tissues. Fibre helps maintain normal bowel function. The salt content is worth noting for people monitoring their salt intake, as bread eaten regularly can contribute to the total amount consumed. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

262 kcal

Energy

1116 kJ

Gordura

2.2g

of which saturates

0.51g

Carbohydrate

55g

of which sugars

2.7g

Fibra

2.9g

Proteína

9.2g

Sal

1g

Álcool

0g

Água

30g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

0.23mg

Vitamina C

0mg

Thiamin (B1)

0.22mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

31µg

Cálcio

177mg

Ferro

1.7mg

Magnésio

22mg

Phosphorus

104mg

Potássio

164mg

Sódio

400mg

Zinco

0.9mg

Copper

0.13mg

Selenium

4µg

Iodo

4µg

Other types of bread rolls

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bread rolls, brown, crusty

255 kcal

10g

2.8g

–

Bread rolls, white, soft

254 kcal

9.3g

2.6g

2.6g

Bread rolls, brown, soft

236 kcal

9.9g

3.2g

4.3g

Bread rolls, malted wheat

238 kcal

10g

4.2g

4.4g

Bread rolls, wholemeal

244 kcal

10g

3.3g

5.5g

About these figures

Values are per 100g of the food as described (10 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente