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Types of bread range from white and whole-wheat loaves to flatbreads, bagels and quick breads, and USDA FoodData Central lists most of them as separate entries. This guide to bread types compares 25 breads from USDA SR Legacy data per ounce, ranked by fiber, with protein, carbohydrate and sodium and the FDA percent Daily Value, quotes the FDA standards of identity for bread, and compares enriched and unenriched entries. For carbohydrate rankings, see our low carb bread guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- In USDA data, an ounce of multi-grain bread lists about 2.1 grams of fiber, the top of this list of types of bread, against 0.8 grams for white bread.
- USDA lists an ounce of flour tortilla at about 209 milligrams of sodium, the most in the table, and the corn tortilla at 13 milligrams.
- Per 100 grams in USDA data, enriched white pita lists 165 micrograms DFE of folate and the unenriched entry 24 micrograms DFE.
- FDA's standard in 21 CFR 136.3 uses the word bread for a unit that weighs one-half pound or more after cooling; smaller units are rolls or buns.
Types of bread compared per ounce
The table lists USDA FoodData Central SR Legacy entries per 1 ounce (28.35 grams), ranked by fiber. The percent Daily Value (%DV) uses the FDA Daily Values of 28 grams for fiber and 2,300 milligrams for sodium; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality.
| Bread (USDA FDC ID) | Serving | Calories | Protein | Carbohydrate | Fiber (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|
| Multi-grain bread (includes whole-grain) (168013) | 1 oz (28.35 g) | 75 | 3.8 g | 12.3 g | 2.1 g (7%) | 108 mg (5%) |
| Pumpernickel bread (174918) | 1 oz (28.35 g) | 71 | 2.5 g | 13.5 g | 1.8 g (7%) | 169 mg (7%) |
| Potato bread (167943) | 1 oz (28.35 g) | 75 | 3.5 g | 13.3 g | 1.8 g (6%) | 106 mg (5%) |
| Tortilla, corn (175036) | 1 oz (28.35 g) | 62 | 1.6 g | 12.7 g | 1.8 g (6%) | 13 mg (1%) |
| Bagel, multigrain (171852) | 1 oz (28.35 g) | 68 | 2.8 g | 13.5 g | 1.8 g (6%) | 102 mg (4%) |
| Pita, whole-wheat (174916) | 1 oz (28.35 g) | 74 | 2.8 g | 15.8 g | 1.7 g (6%) | 119 mg (5%) |
| Whole-wheat bread (172688) | 1 oz (28.35 g) | 71 | 3.5 g | 12.1 g | 1.7 g (6%) | 129 mg (6%) |
| Rye bread (172684) | 1 oz (28.35 g) | 73 | 2.4 g | 13.7 g | 1.6 g (6%) | 171 mg (7%) |
| Cracked-wheat bread (172672) | 1 oz (28.35 g) | 74 | 2.5 g | 14.0 g | 1.6 g (6%) | 153 mg (7%) |
| Sprouted wheat bread (171850) | 1 oz (28.35 g) | 53 | 3.7 g | 9.6 g | 1.5 g (5%) | 134 mg (6%) |
| Chapati or roti, plain (171844) | 1 oz (28.35 g) | 84 | 3.2 g | 13.1 g | 1.4 g (5%) | 116 mg (5%) |
| Gluten-free bread, whole grain (174102) | 1 oz (28.35 g) | 88 | 2.1 g | 13.9 g | 1.4 g (5%) | 145 mg (6%) |
| Boston brown bread, canned (174907) | 1 oz (28.35 g) | 55 | 1.5 g | 12.3 g | 1.3 g (5%) | 179 mg (8%) |
| Raisin bread, enriched (172680) | 1 oz (28.35 g) | 78 | 2.2 g | 14.8 g | 1.2 g (4%) | 98 mg (4%) |
| Wheat bread (172686) | 1 oz (28.35 g) | 78 | 3.0 g | 13.5 g | 1.1 g (4%) | 134 mg (6%) |
| Oatmeal bread (172678) | 1 oz (28.35 g) | 76 | 2.4 g | 13.7 g | 1.1 g (4%) | 127 mg (6%) |
| Tortilla, flour (175037) | 1 oz (28.35 g) | 87 | 2.3 g | 14.0 g | 1.0 g (4%) | 209 mg (9%) |
| White bread (174924) | 1 oz (28.35 g) | 75 | 2.5 g | 14.0 g | 0.8 g (3%) | 139 mg (6%) |
| Irish soda bread, from recipe (174912) | 1 oz (28.35 g) | 82 | 1.9 g | 15.9 g | 0.7 g (3%) | 113 mg (5%) |
| Egg bread (172673) | 1 oz (28.35 g) | 81 | 2.7 g | 13.6 g | 0.7 g (2%) | 108 mg (5%) |
| French or vienna bread (includes sourdough) (172675) | 1 oz (28.35 g) | 77 | 3.0 g | 14.7 g | 0.6 g (2%) | 171 mg (7%) |
| Pita, white, enriched (174915) | 1 oz (28.35 g) | 78 | 2.6 g | 15.8 g | 0.6 g (2%) | 152 mg (7%) |
| Naan, plain (171845) | 1 oz (28.35 g) | 82 | 2.7 g | 14.3 g | 0.6 g (2%) | 132 mg (6%) |
| Italian bread (174913) | 1 oz (28.35 g) | 73 | 2.7 g | 13.6 g | 0.6 g (2%) | 175 mg (8%) |
| Bagel, plain, enriched (174899) | 1 oz (28.35 g) | 75 | 3.0 g | 14.8 g | 0.5 g (2%) | 120 mg (5%) |
In USDA data, multi-grain bread tops the ranking at about 2.1 grams of fiber per ounce, and pumpernickel bread, potato bread, the corn tortilla and the multigrain bagel follow at 1.8 grams. USDA lists whole-wheat bread and whole-wheat pita bread at 1.7 grams per ounce and white bread at 0.8 grams. The plain enriched entry for bagels lists 0.5 grams, the least in the table, and naan lists 0.6 grams in USDA data. For other rankings, see the high fiber foods guide.
Per ounce in USDA data, the flour tortilla lists about 209 milligrams of sodium and the corn tortilla 13 milligrams; see our guide to tortillas. The Dietary Guidelines for Americans name breads, tortillas and crackers among grain forms with higher amounts of sodium. USDA files sourdough under its French or vienna bread entry; see our guides to sourdough bread and rye bread.
What FDA standards say about bread types
FDA sets standards of identity for bread, rolls and buns in 21 CFR Part 136. Under section 136.110, bread and white bread are made from yeast-leavened dough, so quick breads such as cornbread and Irish soda bread fall outside that FDA standard. The table quotes the wording of each FDA section.
| Standardized food | Section (21 CFR) | Wording in the regulation |
|---|---|---|
| Bread (name) | 136.3(a) | The word bread when used in the name of the food means the unit weighs one-half pound or more after cooling. |
| Rolls and buns (name) | 136.3(b) | the unit weighs less than one-half pound after cooling |
| Bread, white bread | 136.110(a) | the foods produced by baking mixed yeast-leavened dough |
| Egg bread | 136.110(e)(1) | not less than 2.56 percent by weight of whole egg solids |
| Milk bread | 136.130(a)(1) | The only moistening ingredient permitted in the preparation of the dough is milk |
| Raisin bread | 136.160(a)(1) | Not less than 50 parts by weight of seeded or seedless raisins are used for each 100 parts by weight of flour used. |
| Whole wheat bread | 136.180(a)(1) | No flour, bromated flour, or phosphated flour is used. |
FDA’s whole wheat standard in section 136.180 rules out plain, bromated and phosphated flour and also allows the names graham bread and entire wheat bread. FDA’s section 136.115 requires enriched bread to contain thiamin, riboflavin, niacin, folic acid and iron in each pound. For the flour itself, see whole wheat flour; for the wider grain group, see our whole grains list.
Enriched and unenriched bread in USDA data
The table compares bread forms per 100 grams in USDA data, adding the FDA Daily Values of 18 milligrams for iron, 1.2 milligrams for thiamin and 400 micrograms DFE for folate.
| Bread form (USDA FDC ID) | Amount | Calories | Fiber (% DV) | Iron (% DV) | Thiamin (% DV) | Folate (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|---|
| White, commercially prepared (174924) | 100 g | 266 | 2.7 g (10%) | 3.61 mg (20%) | 0.53 mg (44%) | 171 mcg DFE (43%) | 490 mg (21%) |
| White, commercially prepared, low sodium (172818) | 100 g | 267 | 2.3 g (8%) | 3.03 mg (17%) | 0.47 mg (39%) | 171 mcg DFE (43%) | 298 mg (13%) |
| Whole-wheat, commercially prepared (172688) | 100 g | 252 | 6.0 g (21%) | 2.47 mg (14%) | 0.39 mg (33%) | 42 mcg DFE (10%) | 455 mg (20%) |
| Wheat (172686) | 100 g | 274 | 4.0 g (14%) | 3.60 mg (20%) | 0.41 mg (34%) | 99 mcg DFE (25%) | 473 mg (21%) |
| Multi-grain (168013) | 100 g | 265 | 7.4 g (26%) | 2.50 mg (14%) | 0.28 mg (23%) | 75 mcg DFE (19%) | 381 mg (17%) |
| Rye (172684) | 100 g | 259 | 5.8 g (21%) | 2.83 mg (16%) | 0.43 mg (36%) | 151 mcg DFE (38%) | 603 mg (26%) |
| Pita, white, enriched (174915) | 100 g | 275 | 2.2 g (8%) | 2.62 mg (15%) | 0.60 mg (50%) | 165 mcg DFE (41%) | 536 mg (23%) |
| Pita, white, unenriched (172816) | 100 g | 275 | 2.2 g (8%) | 1.40 mg (8%) | 0.27 mg (22%) | 24 mcg DFE (6%) | 536 mg (23%) |
| Raisin, enriched (172680) | 100 g | 274 | 4.3 g (15%) | 2.90 mg (16%) | 0.34 mg (28%) | 156 mcg DFE (39%) | 347 mg (15%) |
| Raisin, unenriched (172817) | 100 g | 274 | 4.3 g (15%) | 1.83 mg (10%) | 0.18 mg (15%) | 34 mcg DFE (8%) | 390 mg (17%) |
Per 100 grams in USDA data, the enriched white pita lists 2.62 milligrams of iron, 0.60 milligrams of thiamin and 165 micrograms DFE of folate, against 1.40 milligrams, 0.27 milligrams and 24 micrograms DFE for the unenriched pita. USDA lists whole-wheat bread at 6.0 grams of fiber per 100 grams against 2.7 grams for white bread, but at 42 micrograms DFE of folate against 171 for the white entry, since FDA’s enrichment standard adds folic acid and its whole wheat standard does not use enriched flour. The Dietary Guidelines for Americans list white breads as refined grains and say “Refined-grain choices should be enriched.”
USDA’s entry named simply wheat bread lists 4.0 grams of fiber per 100 grams, between the white and whole-wheat entries, and USDA notes that its multi-grain entry includes whole-grain breads. The USDA white bread entry described as low sodium lists 298 milligrams of sodium per 100 grams, against 490 milligrams for the regular white entry; the Nutrition Facts label shows the figure for one loaf.
Gluten, allergens and other notes
- Gluten: FDA’s labeling rule, 21 CFR 101.91, names wheat, rye and barley as gluten-containing grains; USDA’s gluten-free whole grain bread entry names brown rice flour in its description, and our list of foods with gluten names other foods.
- Allergens: FDA lists wheat, eggs, milk and soybeans among the nine major food allergens.
- Pasta: see our sibling guide to types of pasta.
Frequently Asked Questions
What are the main types of bread in USDA data?
USDA SR Legacy lists white, whole-wheat, wheat, multi-grain, rye, egg, potato and raisin breads, among others, plus flatbreads and quick breads.
Which bread types list the most sodium per ounce?
In USDA data, the flour tortilla lists about 209 milligrams per ounce and Boston brown bread 179 milligrams.
What does FDA count as bread rather than a roll?
FDA’s standard in 21 CFR 136.3 uses the word bread for a unit that weighs one-half pound or more after cooling.
Is wheat bread the same as whole-wheat bread?
USDA keeps separate entries: per 100 grams, its wheat bread lists 4.0 grams of fiber and its whole-wheat bread 6.0 grams. FDA’s whole wheat bread standard says no flour, bromated flour, or phosphated flour is used.
Where does sourdough appear in USDA data?
USDA SR Legacy includes sourdough in its French or vienna bread entry, which lists about 171 milligrams of sodium per ounce.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Pasta: 11 Cooked Kinds and Shapes in USDA Data, Sourdough Bread: Nutrition, Gluten and Is It Healthy?, Rye Bread: USDA Nutrition per Slice, Research and How It Compares, Low Carb Bread: USDA Carbohydrate per Slice, Ranked, Whole Wheat vs White Bread: USDA Values and FDA Standards.