Rye Bread
Bread, reduced-calorie, rye
10.2%
203 kcal
203 kcal
Energy
4.1%
2.9 g
2.9 g
Fat
1.8%
0.4 g
0.4 g
Saturates
2.5%
2.3 g
2.3 g
Sugar
21.4%
1.3 g
1.3 g
Salt
72%
12%
16%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 203 (849 kJ) | |
| from Carbohydrate | 162 (678 kJ) | |
| from Fat | 26 (109 kJ) | |
| from Protein | 36 (152 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 40.5 g | |
| Dietary Fiber | 12.0 g | |
| Starch | ~ | |
| Sugars | 2.3 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 2.9 g | |
| Saturated Fat | 0.4 g | |
| Butyric Acid | 1.0 mg | |
| Caproic Acid | 1.0 mg | |
| Caprylic Acid | 1.0 mg | |
| Capric Acid | 2.0 mg | |
| Lauric Acid | 4.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 12.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 270.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 75.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.7 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 34.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 638.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.8 g | |
| Linoleic Acid | 710.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 41.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 41.0 mg | |
| Omega-6 Fatty Acids | 710.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 9.1 g | |
| Essential Aminos | ||
| Histidine | 208.0 mg | |
| Isoleucine | 357.0 mg | |
| Leucine | 638.0 mg | |
| Lysine | 321.0 mg | |
| Methionine | 155.0 mg | |
| Phenylalanine | 457.0 mg | |
| Threonine | 284.0 mg | |
| Tryptophan | 110.0 mg | |
| Valine | 415.0 mg | |
| Non-essential Aminos | ||
| Alanine | 320.0 mg | |
| Arginine | 476.0 mg | |
| Aspartic Acid | 556.0 mg | |
| Cystine | 180.0 mg | |
| Glutamic Acid | 2,629.0 mg | |
| Glycine | 321.0 mg | |
| Proline | 860.0 mg | |
| Serine | 432.0 mg | |
| Tyrosine | 288.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 46.0 g |
| Ash | 1.6 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 14.6 mg | |
| Vitamin A | 4 IU | |
| Vitamin B1 (thiamine) | 0.4 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 2.5 mg | |
| Vitamin B5 (pantothenic acid) | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 58 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.4 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 1 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 76.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 3.1 mg | |
| Magnesium | 22.0 mg | |
| Manganese | 0.5 mg | |
| Phosphorus | 78.0 mg | |
| Potassium | 98.0 mg | |
| Sodium | 513.0 mg | |
| Zinc | 0.7 mg | |
About Rye Bread
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.