Loading...
Log In

Food Information

Hourly wage rate assumption: $

Summary Data for Garlic bread (Baked good)

Download as PDF document PDF  |  Download as Excel spreadsheet Excel
Per serving (1 medium slice = 78.2 grams)   Switch to per 100 grams

Food forms: Frozen

Value Category
Home recipe
Frozen
Economic measures per serving  
Purchase price
$0.38
$0.29
Value of preparation time
$0.27
$0.00
Total cost
$0.65
$0.29
   
Economic measures per recipe  
Active preparation time
10 minutes
Minimal
Value of preparation time
$3.25
$0.00
Cooking time
14 minutes (conventional)
32 minutes (conventional)
Total time
24 minutes
32 minutes
Number of servings
12
8
   
Minimum shelf-life
5-7 days (bread)
2-3 months
Food safety considerations
None
None
   
Nutrients per serving (%DV)  
Energy (kcal)
287 (14.3%)
274 (13.7%)
Total fat (g)
12.7 (19.5%)
13 (20%)
Saturated fat (g)
7.6 (38.1%)
4.1 (20.6%)
Polyunsaturated fat (g)
0.9
4.3
Monounsaturated fat (g)
3.2
3.7
Cholesterol (mg)
32.5 (10.8%)
0 (0%)
Sodium (mg)
466.7 (19.4%)
425.4 (17.7%)
Potassium (mg)
87.6 (2.5%)
80.5 (2.3%)
Carbohydrates (g)
36.4 (12.1%)
32.6 (10.9%)
Total fiber (g)
1.6 (6.5%)
1.9 (7.5%)
Total sugars (g)
2.2
2.9
Protein (g)
7.6
6.5
Vitamin A (mcg)
99.1 (11%)
10.2 (1.1%)
Calcium (mg)
31.6 (3.2%)
21.1 (2.1%)
Vitamin C (mg)
0.3 (0.5%)
0.2 (0.3%)
Iron (mg)
2.3 (12.2%)
2.4 (13.3%)
See all nutritional data...  
   
Food groups per serving  
Total Grain
(ounce equivalents)
-
2.4
Total Dairy
(cup equivalents)
-
0.1
Discretionary Fats, Oils
(grams)
-
10.5
Discretionary Fats, Solids
(grams)
-
1.5
Added Sugars
(teaspoon equivalents)
-
0.1
   
Database name
FNDDS and SR
FNDDS
Database code
51,107,010,811,010,000,000,000,000,000
51121010
Food description
Combination of the following foods:

51107010 - Bread, French or Vienna,

81101000 - Butter, stick, salted or

81101100 - Butter, stick, unsalted,

02020 - Spices, garlic powder
Bread, garlic (frozen)
   
Last updated
December 2, 2015
December 4, 2015
Display archived data
Note: Dashes indicate data are missing.
Home  |  Site map
© 2013-2014 RTI International