Rye Bread
Bread, reduced-calorie, rye
Nutrition facts per 100 g · edible portion
Cereals And Cereal ProductsDietary labels are inferred automatically from Bread, reduced-calorie, rye's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 28/100
How many beneficial nutrients Bread, reduced-calorie, rye delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Bread, reduced-calorie, rye come from — the split across carbs, fat & protein.
72% from carbs
-
Carbs 72%40.5 g per serving
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Fat 12%2.9 g per serving
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Protein 16%9.1 g per serving
What Bread, reduced-calorie, rye is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 40.5 g | |
| Dietary Fiber | 12.0 g | |
| Total Sugars | 2.3 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 2.9 g | |
| Saturated Fat | 0.4 g | |
| Monounsaturated Fat | 0.7 g | — |
| Polyunsaturated Fat | 0.8 g | — |
| Omega-3 Fatty Acids | 41.0 mg | — |
| Omega-6 Fatty Acids | 710.0 mg | — |
| 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 | — |
| Myristic Acid | 12.0 mg | — |
| Palmitic Acid | 270.0 mg | — |
| Stearic Acid | 75.0 mg | — |
| Palmitoleic Acid | 34.0 mg | — |
| Oleic Acid | 638.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 710.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 9.1 g | |
| 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 | — |
| 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 | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.4 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 0.6 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.2 mg | |
| Niacin (B3) | 2.5 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 58.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 14.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 76.0 mg | |
| Iron | 3.1 mg | |
| Magnesium | 22.0 mg | |
| Phosphorus | 78.0 mg | |
| Potassium | 98.0 mg | |
| Sodium | 513.0 mg | |
| Zinc | 0.7 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.5 mg | |
| Selenium | 27.9 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.6 g | — |
About Bread, reduced-calorie, rye
Rye bread is a hearty, full-flavored loaf made wholly or partly from rye flour, a grain that thrives in the cold climates of Northern and Eastern Europe where the bread is a dietary cornerstone. Its taste is distinctive, earthy and slightly sour, especially in sourdough-style rye and dark pumpernickel, and its crumb is denser and moister than wheat bread because rye holds less gluten. Many rye breads are studded with caraway seeds, whose flavor is closely tied to the loaf in American delis.
Rye is a nutritional standout, often higher in fiber than wheat bread at around 80 calories a slice, and its fiber is especially filling, which is why rye is frequently linked to better blood-sugar control and lasting satisfaction. It is the classic bread for pastrami and Reuben sandwiches and for open-faced Scandinavian smorrebrod. Keep rye bread wrapped at room temperature, or slice and freeze it for longer keeping.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Bread, reduced-calorie, rye?
There are 203 calories in 100 g of Bread, reduced-calorie, rye, or about 65 calories in 1 slice, thick (32 g).
How much protein is in Bread, reduced-calorie, rye?
Bread, reduced-calorie, rye contains 9.1 g of protein per 100 g.
How many carbs are in Bread, reduced-calorie, rye?
Bread, reduced-calorie, rye has 40.5 g of carbohydrates per 100 g.
How much fat is in Bread, reduced-calorie, rye?
Bread, reduced-calorie, rye provides 2.9 g of total fat per 100 g.
What is Bread, reduced-calorie, rye a good source of?
Bread, reduced-calorie, rye is an excellent source of Selenium (51% DV), Dietary Fiber (43% DV), Thiamin (B1) (31% DV) and Manganese (20% DV) and a good source of Protein, Riboflavin (B2), Iron, Niacin (B3), Copper and Folate (B9) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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