Rye bread, dark, wholemeal - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Rye bread, dark, wholemeal

	Energy Distribution % of total food energy
	Protein, total	9.1 %
	Fat, total	4.9 %
	Carbohydrate, total	86 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	855	kJ
Protein, total	5	g
total-N	0.9	g
Fat, total	1.2	g
saturated fatty acids	0.2	g
monounsaturated fatty acids	0.3	g
polyunsaturated fatty acids	0.6	g
Carbohydrate, total	47	g
carbohydrate, available	38.9	g
added sugar	0	g
dietary fibre	8.1	g
Alcohol	0	g
Ash	2.1	g
Moisture	45	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	0.2	aTE
alpha-tocopherol	0.2	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.15	mg
Vitamin B2, riboflavin	0.066	mg
Niacin equivalents	1	NE
niacin	0.67	mg
tryptophan	1	mg
Vitamin B6	0.161	mg
Pantothenic Acid	0.6	mg
Biotin	4.5	μg
Folates	25	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	523	mg
Potassium, K	237	mg
Calcium, Ca	28	mg
Magnesium, Mg	46	mg
Phosphorus, P	151	mg
Iron, Fe	1.5	mg
Copper, Cu	0.17	mg
Zinc, Zn	1.3	mg
Iodine, I	22	μg
Manganese, Mn	1.2	mg
Chromium, Cr	5.7	μg
Selenium, Se	1.1	μg
Nickel, Ni	4.73	μg

Carbohydrates
Fructose	0.38	g
Glucose	0.52	g
Lactose	0	g
Maltose	2.27	g
Saccharose	0.61	g
All sugars, total	3.78	g
Starch	33	g

Lipids
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0	g
C 16:0	0.175	g
C 18:0	0.018	g
C 20:0	0	g
C 22:0	0.002	g
C 16:1	0.002	g
C 18:1, n-9	0.225	g
C 18:1, cis n-7	0.018	g
C 20:1, n-11	0.011	g
C 18:2, n-6	0.504	g
C 18:3, n-3	0.077	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.195	g
Sum monounsaturated	0.256	g
Sum polyunsaturated	0.581	g
Sum n-3 fatty acids	0.077	g
Sum n-6 fatty acids	0.504	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	210	mg
Leucine	350	mg
Lysine	180	mg
Methionine	82	mg
Cystine	77	mg
Phenylalanine	240	mg
Tyrosine	100	mg
Threonine	180	mg
Tryptophan	60	mg
Valine	290	mg
Arginine	230	mg
Histidine	120	mg
Alanine	260	mg
Aspartic acid	350	mg
Glutamic acid	1200	mg
Glycine	250	mg
Proline	470	mg
Serine	240	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0732