Plain Bread Sticks Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Plain Bread Sticks
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 5g, 1 stick

Intro: Ah breadsticks, you can always rely on people to add breadsticks to a buffet, and you can always rely on people to nibble on them if they are there. They are supposed to have been invented in Turin, and originally they were thin strips of bread dough that were twisted, had toppings put on and then were baked. Now you can still get those thicker twisted breadsticks, but the ones most people seem to buy now (probably because they are cheaper) are the very smooth cylinders of crispy bread.

I don’t know how the really smooth ones are made but it looks like they are made from just a starch paste or something like that, just like some potato chips are. That means they can be quite bland, you are much better off going with the thicker twisted ones if you are having a party, they taste so much better!

Footnotes:

None

Source:

These nutrition facts for plain bread sticks 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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