Caloric Content of a Bread Slice with Butter? Source of Nicotinamide
Kacper Nowak
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Diets Premium Expert • 25.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Kacper Nowak | min read 3 min | Scientifically reviewed by a clinical dietitian 25.03.2026 |
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Key Takeaways
Nothing surpasses the taste of a freshly baked bread slice with butter. Considering the ingredients are few, it is worth ensuring they are of the highest quality. Bread is a rich source of B vitamins, magnesium, potassium, and fiber, while butter contains vitamin A. These ingredients have a positive impact on skin, eyesight, nervous system, and immune system.
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THE THIRD ONE - THE INDEX
1. Nutritional value 2. Niacin as a source 3. Valuable macro- and micronutrients 4. A tiny practical workshop.
The nutritional value of bread
It is crucial to note that the content of these macronutrients, as well as all other macro- and micronutrients, depends on the bread type. Whole-grain bread enriched with pumpkin seeds or sunflower seeds will have a higher nutritional value than the nutrient profile of the wheat equivalent of this product. In a buttered bread, substantial amounts of potassium, phosphorus, magnesium, iron, zinc, and niacin may be found. The nutritional value per 100 g of the product is as follows: – Calories: 326.4 kcal, – Protein: 7.76 g, – Fat: 13.82 g, – Carbohydrates: 47.79 g, – Fiber: 5.7 g. Macro- and micronutrients: – Sodium: 3.14 mg, – Potassium: 197.55 mg, – Calcium: 22.8 mg, – Phosphorus: 164.2 mg, – Magnesium: 55.4 mg, – Iron: 1.97 mg, – Zinc: 1.7 mg, – Copper: 0.19 mg, – Manganese: 1.26 mg, – Iodine: 0,435 µg. Vitamins: – Vitamin A: 122.1 mg, – Vitamin D: 0,114 mg, – Vitamin E: 1,118 mg, – Thiamin: 0.217 mg, – Riboflavin: 0.072 mg, – Niacin: 3,522 mg, – Vitamin B6: 0.15 mg, – Folate: 37.25 µg.
The source of niacin
Butterbread provides substantial amounts of niacin, which may contribute to reducing the risk of premature death from cardiovascular diseases, such as heart attack, angina, or stroke. Niacin may also play a role in protecting against skin cancer (flakellar cancer). It is hypothesized that this vitamin may be linked to the development of neurodegenerative diseases, such as Alzheimer's, Parkinson's, and Huntington's, as well as headaches and mental disorders. A deficiency of niacin can lead to the development of pellagra, which is characterized by symptoms such as diarrhea, vomiting, tongue or mouth pain, and inflammatory skin conditions, including depression.
Precious Nutrients: Macro- and Micro-elements
Bread with butter is a precious source of potassium, phosphorus, and magnesium. These elements exert a beneficial influence on the musculoskeletal and cardiovascular systems. Phosphorus, in collaboration with calcium, partakes in the construction of bones and teeth and is responsible for the correct conduction of nerve impulses. Furthermore, magnesium and potassium assist in the regulation of blood pressure and the maintenance of a steady blood glucose level. Butter-spread bread also contains iron, which participates in the processes of blood formation.
Not much practice
The most healthful varieties of bread are whole grain rye and whole grain wheat. However, it is also possible to find gluten-free, high-protein, or bread made solely from plant seeds and kernels on the shelves of stores. Regardless, reading ingredients and choosing bread only from natural ingredients without additives is crucial. Likewise, one should handle fats for greasing. Manufacturers produce plant mixtures containing fewer fats, dyes, or other additives that may have a negative impact on health. A slice of bread with butter can be an excellent base for creating sandwiches with yellow cheese and tomato or sweet with white curd and jam. 1 slice of whole grain rye bread with butter (40 g) = 131 kcal. 1 slice of whole grain wheat bread with butter (40 g) = 125 kcal.
Kacper Nowak
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