A modeled loaf, not a published recipe total
Simply Recipes supports a flour-and-yeast dough with milk, butter, sugar, sweetened coconut and spices. We use its ingredient types only. All weights in the component table are our own whole-loaf assumptions. Optional almond extract and red food coloring are omitted.
How does the slice range work?
Calculate the entire loaf from the ingredient inputs first. The lower slice is lower-loaf nutrients ÷ 14; the upper slice is higher-loaf nutrients ÷ 10. These equal-slice assumptions combine recipe and slicing differences. An uneven or larger bakery slice can fall outside the range.
Why no baked per-100-g number?
Baking evaporates water. The sum of unbaked ingredients is not a measured baked loaf weight. To calculate a baked 100 g serving, weigh the finished edible loaf and divide the loaf nutrients by that final weight before scaling.
USDA inputs and portion assumptions
Each row uses the stated edible ingredient grams. Rows below are for the whole loaf, before dividing into slices. Endpoints sum unrounded USDA amounts, then round once. A row with alternative records uses the minimum and maximum for each nutrient independently.
| Ingredient, grams and USDA source | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Wheat flour, white, all-purpose, enriched, unbleached250 g edible inputWheat flour, white, all-purpose, enriched, unbleached · FDC 168936 | 910 kcal | 25.8 g | 190.8 g | 2.5 g | 5 mg |
| Nuts, coconut meat, dried (desiccated), sweetened, shredded150–250 g edible inputNuts, coconut meat, dried (desiccated), sweetened, shredded · FDC 168586 | 752–1253 kcal | 4.3–7.2 g | 71.5–119.2 g | 53.2–88.7 g | 393–655 mg |
| Milk, whole, 3.25% milkfat, with added vitamin D180 g edible inputMilk, whole, 3.25% milkfat, with added vitamin D · FDC 171265 | 110 kcal | 5.7 g | 8.6 g | 5.9 g | 77.4 mg |
| Butter, without salt40–70 g edible inputButter, without salt · FDC 173430 | 287–502 kcal | 0.3–0.6 g | 0 g | 32.4–56.8 g | 4.4–7.7 mg |
| Sugars, granulated40–60 g edible inputSugars, granulated · FDC 169655 | 155–232 kcal | 0 g | 40–60 g | 0 g | 0.4–0.6 mg |
| Sugars, brown20–40 g edible inputSugars, brown · FDC 168833 | 76–152 kcal | 0 g | 19.6–39.2 g | 0 g | 5.6–11.2 mg |
| Leavening agents, yeast, baker's, active dry3 g edible inputLeavening agents, yeast, baker's, active dry · FDC 175043 | 10 kcal | 1.2 g | 1.2 g | 0.2 g | 1.5 mg |
| Spices, cinnamon, ground2 g edible inputSpices, cinnamon, ground · FDC 171320 | 5 kcal | 0.1 g | 1.6 g | 0 g | 0.2 mg |
| Spices, nutmeg, ground1 g edible inputSpices, nutmeg, ground · FDC 171326 | 5 kcal | 0.1 g | 0.5 g | 0.4 g | 0.2 mg |
| Vanilla extract2 g edible inputVanilla extract · FDC 173471 | 6 kcal | 0 g | 0.3 g | 0 g | 0.2 mg |
| Salt, table1 g edible inputSalt, table · FDC 173468 | 0 kcal | 0 g | 0 g | 0 g | 387.6 mg |
Slice estimate and whole-loaf totals
- Calories
- 165–318 kcal
- Protein
- 2.7–4.1 g
- Carbohydrate
- 23.9–42.1 g
- Fat
- 6.8–15.4 g
- Sodium
- 62.5–114.7 mg
Whole-loaf estimate: calories 2315–3184 kcal; protein 37.5–40.7 g; carbohydrate 334.1–421.5 g; fat 94.6–154.4 g; sodium 875.5–1146.6 mg. Per-slice endpoints divide the unrounded lower loaf by 14 and the upper loaf by 10.
Formula for every ingredient and nutrient: USDA per-100-g amount × edible grams ÷ 100. Add first, then round with decimal half-up: whole kcal; at most one decimal for g and mg, with trailing zeroes removed. Small displayed amounts may round to zero.
Common questions
How many calories are in a slice of salara?
165–318 kcal per slice, under the stated slicing scenarios. Salara is a Guyanese yeast-bread coconut roll. Our assumed loaf varies the sweetened coconut, butter and sugar, then divides the lower loaf by 14 slices and the higher loaf by 10.
Is this official nutrition data for the finished food?
No. USDA supplies generic ingredient records. The finished-food range is our estimate under the stated portions and recipe assumptions, not a brand or restaurant label. Actual food can fall outside it.
How do I adjust the serving?
Use each matching USDA record’s per-100-g amount × edible grams ÷ 100, then add the ingredients before rounding. Keep raw and cooked weights matched to their respective records; extra sauces and oils need separate entries.
📚 Sources and limits
- Simply Recipes: Salara (Guyanese Coconut Roll) — Ingredient types only; original page read through web retrieval after direct GET was blocked. No recipe nutrition values used.
- USDA FoodData Central SR Legacy, April 2018 — full-precision records in the component and reference tables. Each source links its FDC ID. All quantities are our scenario assumptions; no third-party calorie totals are used.