The protein in bread is a much poorer quality than protein in foods of animal origin however if bread protein is combined with certain other plant foods it can produce a complete protein source. This is a common way vegetarians obtain high quality protein with a diet low in calories. An example would be baked beans on toast. The two foods complement each other because bread protein lacks some essential amino acids which are present within the beans making beans on toast a complete protein source.

If all essential amino acids are not present the protein in bread cannot be used for growth or maintenance of tissues. In this case the protein in bread is often burned as fuel or may be converted into fat and stored.

The table below lists the amount of protein in bread per 100 grams (3.5oz) in order of greatest first. Remember portion sizes when viewing the values, for example papadums are very light so eating 100 grams would not be the same as eating 100 grams of bread.

Bread Protein table: