Cracked wheat bread has 5.5 g fiber per 100 g from crushed kernels. The visible grain pieces give it a nutty texture while retaining more nutrients than white bread. Sodium runs 538 mg per 100 g. Slice weights are typically 30–40 g for commercial varieties.
How should I track Bread, cracked-wheat?
Bread, cracked-wheat is a good source of fiber. Bakery products like Bread, cracked-wheat vary more than you would expect — even pieces from the same batch can differ by 25–50 g. Research on portion estimation (Almiron-Roig et al., Appetite 2013) shows that people are particularly bad at estimating baked goods because size, density, and moisture all vary. The simplest fix: weigh a few pieces with a kitchen scale and you will quickly learn what your usual portion actually weighs. This one-time calibration makes all future logging faster and more reliable.
