Bread Stuffing
Bread Stuffing is a staple grain, bread or cereal that supplies everyday energy.

Nutrition per 100 g
Standardised to 100 g of bread stuffing for fair comparison. Typical serving: 50 g — 195 kcal per 50 g serving.
| Nutrient | Per 100 g | Per serving (50 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 390 kcal | 195 kcal | 100 kcal |
| Protein | 10 g | 5 g | 2.6 g |
| Carbohydrate | 76.8 g | 38.4 g | 19.7 g |
| Fat | 4.2 g | 2.1 g | 1.1 g |
| Fibre | 14.4 g | 7.2 g | 3.7 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of bread stuffing, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (50 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 8 µg | 4 µg | <1% |
| Vitamin C | 3.5 mg | 1.8 mg | 4% |
| Thiamin | 0.51 mg | 0.26 mg | 43% |
| Riboflavin | 0.35 mg | 0.18 mg | 27% |
| Niacin | 4.9 mg | 2.5 mg | 31% |
| Vitamin B6 | 0.15 mg | 0.075 mg | 9% |
| Folate | 269 µg | 135 µg | 67% |
| Vitamin B12 | 0.01 µg | 0.005 µg | <1% |
| Pantothenic acid | 0.28 mg | 0.14 mg | 6% |
| Minerals | |||
| Calcium | 78 mg | 39 mg | 6% |
| Iron | 3.3 mg | 1.7 mg | 18% |
| Magnesium | 44 mg | 22 mg | 10% |
| Phosphorus | 113 mg | 56.5 mg | 9% |
| Potassium | 204 mg | 102 mg | 4% |
| Sodium | 1429 mg | 715 mg | 62% |
| Zinc | 0.75 mg | 0.38 mg | 7% |
| Selenium | 29.6 µg | 14.8 µg | 54% |
| Copper | 0.23 mg | 0.12 mg | 26% |
| Manganese | 0.53 mg | 0.27 mg | 23% |
Source: USDA FoodData Central — Bread, stuffing, cornbread, dry mix
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat bread stuffing?
- Useful fibre in a familiar, everyday food.
- Bread Stuffing is a staple grain, bread or cereal that supplies everyday energy.
How to include it
- Use in the usual way for this food, and keep an eye on the stated serving.
- Typical pairing ideas: Beans, Eggs, Vegetables.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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