The average slice of bread is usually about 80 calories, though it can range 50 or so calories in either direction (higher or lower). Mayo is 90 calories per serving, so about 170 to 200 calories in total.
The calorie content of a chicken mayo sandwich depends on what ingredients (in total) are used to make the sandwich and the quantities of those ingredients. For the calorie content of chicken by weight and method of cooking, please see the page link, further down this page, listed under Related Questions. Alternatively, please feel free to ask the question again and include more details.
depending on how much mayo butter you add ,the sandwich with one can of tuna drained of oil and two slices of bread roughly 400
Generally, one peanut butter sandwich made with whole-grain bread would be about 300-350 calories.
because starch white bread is made with sugar and wholemeal bread is made with wheat.
with two slices of white bread and a thin slither of philidelphia, would be about 300-350, most of the calories are in the bread
How many eggs, what size eggs, how much toast, what size toast, what company made the bread, are you using anything to lubricate your frying pan, does it contain calories too? Read your bloody packages for gods sake.
A sandwich or toast.
wholemeal
Yes. Wholemeal flour can be substituted for up to half the white flour when making pita bread at home. Most supermarkets carry whole wheat (whole meal) pita bread alongside pita made with white flour.
yes
They ate wholemeal bread, made by many different types of wheat.
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Tuna sandwiches can be made of whole grain or white bread.
well obviously yes. the flour is made up of the whole of the wheat including the part with all the fibre in it. if you take a look at wholemeal flour it has bits in it when you sieve it. that's the fibre.Yes, but wholemeal shouldn't be confused with wholewheat. Wholemeal flour contains around 85% of the grain and produces a bread that contains more fibre than white flour. Wholewheat includes all of the grain and provides more fibre than white and wholemeal. Wholewheat flour makes a denser loaf with less available gluten to aid rising of the dough, hence the more popular use of wholemeal.