Dry Breadcrumbs Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Dry Breadcrumbs
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 108g, 1 cup

Intro: Adding breadcrumbs to a recipe can give it a whole new dimension, especially if you are coating something in them (yummy!) to give it a crispy crust. Or you can add it to stew to thicken it up, or meatloaf to bulk it out. Most people buy packets of bread crumbs, but you can make it yourself by putting some bread in the oven to dry it out, then either using a food processor or a cheese grater to break it up into crumbs (cooking it just right without burning it is the hard part, which is why it is just easier to buy them!).

You can see below that they are mainly carbohydrate, but there is also a good dose of fiber in there too so it is a great way to add fiber to a meal, and you also get a lot of protein and fat to help round things out. The next time you are making some casserole or a meat loaf then consider adding some breadcrumbs, at least to the outside, to give it more flavour and increase your fiber intake.

Footnotes:

None

Source:

These nutrition facts for dry breadcrumbs were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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