A medium slice of anadama loaf delivers about 130–160 calories with mostly carbs, small fat, and four to five grams of protein.
Sugar
Calories
Sodium
Thin Slice
- ~40 g per piece
- Lighter toast option
- Easier on sodium
Light
Standard Cut
- ~56 g per piece
- Balanced for sandwiches
- Matches many labels
Baseline
Hearty Cut
- ~85 g per piece
- Sticks with stews
- Higher carbs per bite
Heavy
Anadama Loaf Nutrition Facts And Calories
This New England classic blends wheat flour, yellow cornmeal, a bit of fat, and a short pour of dark syrup. That mix yields a tender crumb with faint sweetness and a toasty edge. A typical piece lands near 56 g, which keeps the numbers steady across brands that follow a traditional ratio.
Real-world labels for this style cluster around 130–160 calories per medium slice, carbohydrates in the upper 20s, protein near four to five grams, and fat in the one-to-two-gram range. Sodium often sits in the mid-200s per slice, shaped by the salt used for flavor and dough control.
| Nutrient | Typical Value | What Drives It |
|---|---|---|
| Energy | 130–160 kcal | Slice weight; recipe density |
| Carbohydrate | 26–30 g | Wheat starch + cornmeal |
| Fiber | 1–2 g | Meal grind; any whole-wheat |
| Sugars | 3–5 g | Molasses amount |
| Protein | 4–5 g | Gluten strength; some milk powder |
| Fat | 1–2 g | Small knob of butter or oil |
| Sodium | 250–300 mg | Salt added to dough |
Those values reflect bakery and dining-hall panels for this cornmeal-molasses style. A branded slice lists 150 calories with about 280 mg sodium for a 56 g serving, while a campus bake sheet clocks a similar two-ounce serving at 148 calories. The small spread you see between sources mainly comes from slice thickness and hydration differences in the dough.
Curious about the grain component? The macro mix of meal helps explain the balanced feel of a sandwich made with this loaf. See the whole-grain cornmeal profile for a quick view of carbs, fiber, and minerals that ride along when corn shows up in the formula.
What Gives This Bread Its Nutrition Profile
Wheat Flour
Unbleached all-purpose flour brings gluten, traps gas from yeast, and sets structure during baking. Protein on the label sits in the mid-single digits because gluten contributes most of it, while the corn side adds a small boost.
Yellow Cornmeal
The meal adds texture and light sweetness. A hot soak softens the granules so they blend into the crumb. Finer grinds give a smooth slice; medium grind leaves a pleasant bite and nudges fiber slightly upward.
Molasses
Dark syrup rounds the flavor and deepens color. One tablespoon carries about 58 calories and some potassium and iron; per-slice sugar stays modest because a whole loaf uses only a short pour. The result is a slice with a caramel hint without drifting into sweet-bread territory.
Butter Or Oil
A spoon or two of fat tenderizes the crumb. Per-slice fat usually sits near one to two grams. Spreads at the table change that number far more than the dough itself.
Salt
Salt seasons and steadies fermentation. That same pinch drives most of the sodium on the panel. If you bake at home, trimming a quarter teaspoon brings sodium down while keeping the loaf sturdy.
Portions, Cuts, And Real-World Math
Slice thickness moves the meter more than small ingredient tweaks. A thin cut near 40 g undercuts the energy line; a thick cut near 85 g pushes it up. Toppings shift totals as well, especially butter, jam, or peanut butter.
| Serving | Calories | Notes |
|---|---|---|
| Thin slice (~40 g) | 95–115 | Lighter toast; soup side |
| Standard slice (~56 g) | 130–160 | Baseline numbers for panels |
| Thick slice (~85 g) | 170–240 | Hefty sandwich foundation |
| Slice + butter (5 g) | +35–45 | Adds fat and flavor |
| Slice + peanut butter (1 tbsp) | +90–100 | Boosts protein; adds sodium |
How To Read A Label For This Style
Start With Serving Weight
Many panels use a 56 g slice. If your package shows a different weight, scale the energy and sodium lines to match. Numbers track the ratio closely because starch drives most of the total.
Check The Sugar Line
Three to five grams per slice is common. A leaner formula uses less syrup and slides closer to three. Brands that lean into sweetness sit near five.
Scan For Whole-Wheat
Swapping part of the white flour for white whole-wheat bumps fiber a bit and adds trace minerals. Texture stays friendly when the ratio still favors white flour. Home bakers often split the flour two-to-one in favor of white to keep the crumb soft.
Ingredient Ratios And Reliable Home Methods
Classic formulas soak cornmeal in boiling water, stir in molasses, fat, and salt, then add flour and yeast. The hot-soak step keeps the crumb tender and prevents grit. Loaves finish at a center temperature around 200°F, which sets the structure and gives a clean slice.
If you want a dependable kitchen model, the well-known New England version from King Arthur Baking lays out the process clearly and mirrors the ingredient balance seen on many store panels. It’s a handy reference when you’re comparing nutrition lines to a home bake.
How This Bread Fits Everyday Goals
Balanced Plate
Pair a slice with eggs or Greek yogurt at breakfast, or with bean soup and a salad at dinner. That plate balances carbs with protein and fiber, which keeps you satisfied.
Sodium Awareness
Pick brands closer to 250 mg per slice, go with a thinner cut, or hold salted butter when the loaf already brings seasoning. Small shifts like these trim the daily tally without losing flavor.
Fiber-Forward Tweaks
At home, swap in a half cup of white whole-wheat for a small lift in fiber, then toast and top with hummus, nut butter, or avocado. Texture stays tender, and the spread adds staying power.
Method Snapshot And Sources
The ranges shown here reflect labeled slices for this cornmeal-and-molasses style, paired with staple ingredient data for context. Ingredient references help explain where the sugar, fiber, and minerals come from, while bakery-style labels anchor the per-slice numbers most readers see on packages.