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Panko

Light flaky Japanese breadcrumb used for crisp coatings.

Panko — illustrative ingredient image

About Panko

Panko is a Japanese-style breadcrumb made from bread and used chiefly as a coating for fried or baked foods. It is commonly applied to cutlets, seafood, vegetables, croquettes, and other preparations where a crisp outer layer is wanted.

The crumbs are light and flaky rather than compact, producing a crisp, brittle coating when fried or baked. Flavor is generally bread-like and mild, while the final texture depends on crumb size, moisture, the coating method, and whether the panko is fried or baked.

Panko is sold as loose, pale crumbs, sometimes in finer or coarser grades. It may be used dry or combined with a wet coating before cooking. Heat browns and hardens the crumbs, while added moisture softens them and can make the coating adhere.

Ingredient type
derived ingredient

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Where panko appears

0 linked foods

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Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for panko

Names and romanised forms to recognise on menus and labels.

English

Panko

English

PANKO CRUMBS

Search alias · Not a confirmed translation

English

PANKO JAPANESE STYLE BREAD CRUMBS

Search alias · Not a confirmed translation

English

PANKO STYLE COATING

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Panko nutrition & diet

Panko nutritional value

Common wheat, bread crumbs, dry — MEXT 01079

Per 100 g of the edible portion in the explicitly named reference form.

Calories
349kcal
Protein
14.9g
Carbs
67.4g
Fat
4.1g

Per 100 g edible portion. Values use MEXT 2023 with March 2026 corrections; the English food name is matched by food code from the official English edition. Carbohydrate is total carbohydrate by difference. Values in parentheses in the source are estimates reported by MEXT. This reference does not cover other preparations or brands.

Portions & preparation

Panko is best assessed by the amount used as a coating or topping and by whether it is dry, toasted, or fried. Absorption of cooking oil can vary substantially with preparation. Seasoned versions may also contain salt, sugar, flavorings, or other added ingredients.

Compare the right form: Use references for dry Japanese-style panko breadcrumbs, distinguishing plain, seasoned, toasted, and fried forms and the edible coating portion.

Diet considerations

Panko is generally made from cereal grain, commonly wheat, but the exact flour and additives require label confirmation. Compatibility changes when coatings contain egg, milk, cheese, or animal fat, or when frying uses animal-derived fat. Seasoned blends may include additional cereal ingredients, flavorings, or sauces.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: MEXT Standard Tables of Food Composition in Japan, 2023 supplement, corrected March 2026 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .