Dietary labels are inferred automatically from Bread, 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 27/100
How many beneficial nutrients Bread, 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, rye come from — the split across carbs, fat & protein.
75% from carbs
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Carbs 75%48.3 g per serving
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Fat 12%3.3 g per serving
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Protein 13%8.5 g per serving
What Bread, 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 | 48.3 g | |
| Dietary Fiber | 5.8 g | |
| Total Sugars | 3.9 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 3.3 g | |
| Saturated Fat | 0.6 g | |
| Monounsaturated Fat | 1.3 g | — |
| Polyunsaturated Fat | 0.8 g | — |
| Omega-3 Fatty Acids | 60.0 mg | — |
| Omega-6 Fatty Acids | 739.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 11.0 mg | — |
| Palmitic Acid | 385.0 mg | — |
| Stearic Acid | 230.0 mg | — |
| Palmitoleic Acid | 12.0 mg | — |
| Oleic Acid | 1,296.0 mg | — |
| Gadoleic Acid | 3.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 739.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 8.5 g | |
| Histidine | 182.0 mg | — |
| Isoleucine | 319.0 mg | — |
| Leucine | 579.0 mg | — |
| Lysine | 233.0 mg | — |
| Methionine | 139.0 mg | — |
| Phenylalanine | 411.0 mg | — |
| Threonine | 255.0 mg | — |
| Tryptophan | 96.0 mg | — |
| Valine | 379.0 mg | — |
| Alanine | 299.0 mg | — |
| Arginine | 325.0 mg | — |
| Aspartic Acid | 442.0 mg | — |
| Cystine | 173.0 mg | — |
| Glutamic Acid | 2,603.0 mg | — |
| Glycine | 302.0 mg | — |
| Proline | 909.0 mg | — |
| Serine | 417.0 mg | — |
| Tyrosine | 213.0 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 | 1.2 mcg | |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 3.8 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 110.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.4 mg | |
| Choline | 14.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 73.0 mg | |
| Iron | 2.8 mg | |
| Magnesium | 40.0 mg | |
| Phosphorus | 125.0 mg | |
| Potassium | 166.0 mg | |
| Sodium | 660.0 mg | |
| Zinc | 1.1 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.8 mg | |
| Selenium | 30.9 mcg | |
| Fluoride | 51.0 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 | 2.5 g | — |
About Bread, rye
Rye bread is the dense, dark, hearty bread made wholly or partly from rye flour, with a distinctive tangy, earthy flavor — especially the sourdough-style and pumpernickel versions of Northern and Eastern Europe. Heavier and more substantial than soft white loaves, it's the classic base for an open sandwich.
Rye is naturally higher in fiber than wheat, which makes rye bread more filling and gentler on blood sugar than white, with a useful dose of manganese, magnesium and B vitamins. Wholegrain and dark rye breads are the most nutritious; lighter ones blended with white flour offer less.
Robust, flavorful and filling, rye is a more sustaining choice than ordinary white bread — its dense crumb and deep flavor standing up well to strong toppings.
Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Bread, rye?
There are 258 calories in 100 g of Bread, rye, or about 83 calories in 1 slice, regular (32 g).
How much protein is in Bread, rye?
Bread, rye contains 8.5 g of protein per 100 g.
How many carbs are in Bread, rye?
Bread, rye has 48.3 g of carbohydrates per 100 g.
How much fat is in Bread, rye?
Bread, rye provides 3.3 g of total fat per 100 g.
What is Bread, rye a good source of?
Bread, rye is an excellent source of Selenium (56% DV), Thiamin (B1) (36% DV), Manganese (36% DV), Folate (B9) (28% DV), Riboflavin (B2) (26% DV) and Niacin (B3) (24% DV) and a good source of Protein, Iron, Magnesium, Phosphorus and Zinc (per 100 g). Daily Values are based on a 2,000-calorie diet.
