Bread, wheat with rye - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Bread, wheat with rye

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total12.6 %
   Fat, total9.9 %
   Carbohydrate, total77.5 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1077kJ
Protein, total8.3g
   total-N1.4g
Fat, total2.9g
   saturated fatty acids0.7g
   monounsaturated fatty acids0.8g
   polyunsaturated fatty acids0.9g
Carbohydrate, total51g
   carbohydrate, available46.7g
   added sugar0g
   dietary fibre4.3g
Alcohol0g
Ash1.8g
Moisture35.4g

Vitamins
Vitamin A11RE
Vitamin D0μg
Vitamin E0.5aTE
Vitamin B1, thiamin0.154mg
Vitamin B2, riboflavin0.073mg
Niacin equivalents1.5NE
   niacin1.49mg
   tryptophan1.5mg
Vitamin B60.1mg
Pantothenic Acid0.3mg
Biotin2.7μg
Folates36μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na501mg
Potassium, K163mg
Calcium, Ca40mg
Magnesium, Mg31.3mg
Phosphorus, P123mg
Iron, Fe1.19mg
Copper, Cu0.14mg
Zinc, Zn0.88mg
Iodine, I19.9μg
Manganese, Mn0.73mg
Chromium, Cr3.3μg
Selenium, Se2.5μg
Nickel, Ni6.2μg

Carbohydrates
Starch43.6g

Lipids
C 8:00.002g
C 10:00.002g
C 12:00.022g
C 14:00.02g
C 16:00.586g
C 18:00.101g
C 20:00.002g
C 22:00.004g
C 16:10.007g
C 18:1, n-90.774g
C 18:1, cis n-70.039g
C 20:1, n-110.013g
C 18:2, n-60.819g
C 18:3, n-30.092g

Sums lipids
Sum saturated0.739g
Sum monounsaturated0.838g
Sum polyunsaturated0.911g
Sum n-3 fatty acids0.092g
Sum n-6 fatty acids0.819g
Trans fatty acids0.005g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1310