Bread, egg
Category: Baked Products Method: Toasted
Nutrition Highlights
Serving Size
Calories
89
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 60 (66.7%) |
| Fat | 17 (18.8%) |
| Protein | 12 (13.3%) |
| Total | 89 (100%) |
Serving: 1 oz [28g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 15 (52.6%) |
| Water | 8.0 (28.3%) |
| Protein | 3.0 (10.5%) |
| Fat | 1.9 (6.6%) |
| Ash | 0.6 (2.0%) |
| Total | 28 (100%) |
Serving: 1 oz [28g]
Benefits
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Toasted bread provides complex carbohydrates that give you sustained energy. The toasting process also makes some nutrients like certain vitamins and minerals more bioavailable
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Eggs are a high-quality protein source that contains all essential amino acids needed for growth, tissue repair and enzyme production
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Eggs contain choline, important for brain and memory development
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Vitamin B12 found in eggs plays a key role in red blood cell formation and energy metabolism
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Eggs are a good source of selenium which acts as an antioxidant and supports thyroid function
Risks
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High in calories and carbohydrates if consumed in large quantities. Toasted bread is higher in calories than plain bread due to the Maillard reaction
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Egg contains cholesterol which can raise blood cholesterol levels if consumed frequently. However, eggs in moderation as part of a healthy diet are generally not a concern for most healthy individuals
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Toasting bread causes acrylamide formation which is a potential carcinogen. However, the levels formed are generally low risk
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Egg whites contain the protein avidin which can decrease absorption of biotin (vitamin B7) if eaten raw or undercooked. Toasting ensures eggs are fully cooked
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Some individuals may be allergic or sensitive to components in bread or eggs
Additional Information
Bread, Egg, Toasted: Nutritional Benefits and Risks
Bread is a staple food consumed worldwide, and when combined with eggs and toasted, it creates a delicious and versatile meal option. Let's explore the nutritional benefits and risks associated with this specific food product.
Primary Attribute: Bread
Bread is a significant source of carbohydrates, providing energy for the body. It also contains dietary fiber, which aids in digestion and helps maintain bowel regularity. Whole grain bread is particularly beneficial as it retains the bran and germ, which are rich in vitamins, minerals, and antioxidants. These nutrients support overall health, including heart health and a reduced risk of chronic diseases such as type 2 diabetes and certain cancers.
Secondary Attribute: Egg
Eggs are a nutrient-dense food, packed with high-quality protein, essential vitamins, and minerals. They are an excellent source of choline, which is crucial for brain development and function. Eggs also contain lutein and zeaxanthin, antioxidants that promote eye health and reduce the risk of age-related macular degeneration. Additionally, eggs provide vitamin D, which supports bone health and immune function.
Secondary Attribute: Toasted
Toasting bread enhances its flavor and texture, but it does not significantly alter its nutritional composition. However, the toasting process may lead to the formation of acrylamide, a chemical compound that forms naturally in certain foods when exposed to high heat. Acrylamide has been classified as a potential carcinogen, but the risk associated with its consumption from toasted bread is considered low. It is important to note that the formation of acrylamide can be reduced by toasting bread to a lighter color rather than a dark brown.
To maximize the nutritional benefits and minimize potential risks, consider the following tips:
1. Choose Whole Grain Bread: Opt for bread made from whole grains, such as whole wheat, rye, or oats. These varieties contain more fiber, vitamins, and minerals compared to refined white bread.
2. Include a Variety of Eggs: Eggs are available in various forms, such as organic, free-range, or enriched with omega-3 fatty acids. These options can provide additional nutritional benefits, such as higher levels of omega-3 fatty acids or reduced exposure to pesticides.
3. Moderate Toasting: When toasting bread, aim for a lighter color rather than a dark brown. This reduces the formation of acrylamide while still achieving a pleasant texture and flavor.
4. Pair with Nutritious Toppings: Enhance the nutritional value of your toasted bread and eggs by adding nutrient-rich toppings. Consider sliced avocado, fresh vegetables, or a spread of nut butter for added healthy fats and vitamins.
In conclusion, bread, egg, toasted can be a nutritious and tasty meal option. Whole grain bread provides carbohydrates and fiber, while eggs offer protein, vitamins, and minerals. Although toasting may lead to the formation of acrylamide, the associated risk is considered low. By making informed choices and incorporating a variety of nutrient-rich toppings, you can enjoy this food product while reaping its nutritional benefits.