Bread, cheese
Bread, cheese is a baked product, containing 408 calories per 100g. It is an excellent source of Sodium, providing 750.0 mg (50% of the Daily Value) per 100g serving. This baked product is a moderate protein source. Baked goods derive their nutrients primarily from their flour, fat, and enrichment ingredients. Whole-grain varieties generally offer more fiber and micronutrients. Our database tracks 65 nutrients for this food, plus glycemic index, environmental footprint data.
Top Nutrients
Data for 65 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 21.1 | g | — | 1% |
| Calories SR | 408 | kcal | — | — |
| Energy (kJ) SR | 1,709 | kj | — | — |
| Protein SR | 10.4 | g | — | 19% |
| Total Fat SR | 20.8 | g | — | — |
| Carbohydrate SR | 44.8 | g | — | 34% |
| Fiber SR | 2.1 | g | — | 6% |
| Total Sugars SR | 2.1 | g | — | — |
| Ash SR | 2.8 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 90.0 | mg | — | 9% |
| Iron SR | 2.5 | mg | — | 31% |
| Magnesium SR | 17.0 | mg | — | 4% |
| Phosphorus SR | 120 | mg | — | 17% |
| Potassium SR | 84.0 | mg | — | 2% |
| Sodium SR | 750 | mg | — | 50% |
| Zinc SR | 0.96 | mg | — | 9% |
| Copper SR | 0.09 | mg | — | 10% |
| Manganese SR | 0.37 | mg | — | 16% |
| Selenium SR | 19.8 | µg | — | 36% |
Vitamins 25
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 93.0 | µg | — | 10% |
| Vitamin A (IU) SR | 24.0 | IU | — | — |
| Retinol SR | 23.0 | µg | — | — |
| Beta-Carotene SR | 9.0 | µg | — | — |
| Alpha-Carotene SR | 1.0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 45.0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D SR | 0.10 | µg | — | 1% |
| Vitamin D (IU) SR | 2.0 | IU | — | — |
| Vitamin E SR | 1.5 | mg | — | 10% |
| Vitamin K1 SR | 32.4 | µg | — | 27% |
| Thiamin (B1) SR | 0.43 | mg | — | 36% |
| Riboflavin (B2) SR | 0.30 | mg | — | 23% |
| Niacin (B3) SR | 3.3 | mg | — | 20% |
| Pantothenic Acid (B5) SR | 0.35 | mg | — | 7% |
| Vitamin B6 SR | 0.05 | mg | — | 4% |
| Folate SR | 107 | µg | — | 27% |
| Folic Acid SR | 75.0 | µg | — | — |
| Folate (food) SR | 32.0 | µg | — | — |
| Folate (DFE) SR | 159 | µg | — | — |
| Vitamin B12 SR | 0.24 | µg | — | 10% |
| Choline SR | 8.5 | mg | — | 2% |
| Betaine SR | 35.5 | mg | — | — |
Fatty Acids 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 6.2 | g | — | — |
| Monounsaturated Fat SR | 4.3 | g | — | — |
| Polyunsaturated Fat SR | 9.2 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 10.0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0.15 | g | — | — |
| Caproic Acid (6:0) SR | 0.07 | g | — | — |
| Caprylic Acid (8:0) SR | 0.04 | g | — | — |
| Capric Acid (10:0) SR | 0.10 | g | — | — |
| Lauric Acid (12:0) SR | 0.11 | g | — | — |
| Myristic Acid (14:0) SR | 0.40 | g | — | — |
| Palmitic Acid (16:0) SR | 3.6 | g | — | — |
| Stearic Acid (18:0) SR | 1.5 | g | — | — |
| Linoleic Acid (18:2) SR | 8.1 | g | — | 48% |
| Linolenic Acid (18:3) SR | 1.1 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
Vitamin K activates osteocalcin and matrix GLA protein, which direct calcium into bones and away from soft tissues (arteries). Works synergistically with vitamin D.
Kidd, Altern Med Rev, 2010
Vitamin B12 and folate are metabolically interdependent. B12 is needed to convert methyltetrahydrofolate back to tetrahydrofolate, enabling folate to participate in DNA synthesis.
Green et al., Nat Rev Dis Primers, 2017
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Phytates in fibre-rich foods chelate zinc, reducing its bioavailability by up to 50% in high-phytate diets. This is a major concern in plant-based diets.
Sandstrom, Food Nutr Res, 1997
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Flour & Meal” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Glycemic Impact
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. Glycemic Load (GL) accounts for typical serving size. Low GI < 55, Medium 56–69, High ≥ 70.
GI data matched from: “Bread (estimated from category)” · ●●● low confidence
Source: International Tables of Glycemic Index (Sydney University, 2021)
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Cheese” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Bread, cheese?
Bread, cheese contains 408 kcal per 100 grams, making it a calorie-dense food. The energy comes from 10.4g of protein (10% of calories), 20.8g of fat (46%), and 44.8g of carbohydrates (44%). Fat is the primary energy source.
What is Bread, cheese most nutritious for?
The standout nutrient in Bread, cheese is Sodium, providing 750 mg per 100g (50% of the Daily Value). It is also a notable source of Linoleic Acid (18:2) (48% DV). Our database tracks 65 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Bread, cheese high in protein?
Bread, cheese provides 10.4g of protein per 100 grams — a moderate amount. Protein contributes 10% of its calories.
How much fiber is in Bread, cheese?
Bread, cheese contains 2.1g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the glycemic index of Bread, cheese?
Bread, cheese has a glycemic index of 75, which is classified as high (≥70). High-GI foods cause a rapid spike in blood sugar. Pairing with protein, fat, or fiber can help moderate the glycemic response. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.