Rye bread, soft, with wheat - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Rye bread, soft, with wheat

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total8.7 %
   Fat, total5.6 %
   Carbohydrate, total85.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy885kJ
Protein, total4.9g
   total-N0.8g
Fat, total1.4g
   saturated fatty acids0.2g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids0.7g
Carbohydrate, total48g
   carbohydrate, available40.7g
   added sugar0g
   dietary fibre7.3g
Alcohol0g
Ash1.9g
Moisture44g

Vitamins
Vitamin A0RE
Vitamin D0μg
Vitamin E0.2aTE
Vitamin B1, thiamin0.16mg
Vitamin B2, riboflavin0.064mg
Niacin equivalents1.27NE
   niacin0.78mg
   tryptophan1.27mg
Vitamin B60.122mg
Biotin4.1μg
Folates26μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na477mg
Potassium, K217mg
Calcium, Ca26mg
Magnesium, Mg41mg
Phosphorus, P134mg
Iron, Fe1.4mg
Copper, Cu0.16mg
Zinc, Zn1.3mg
Iodine, I22μg
Manganese, Mn1.2mg
Chromium, Cr5.8μg
Selenium, Se1.1μg
Nickel, Ni4μg

Carbohydrates
Starch35g

Lipids
C 8:00g
C 10:00g
C 12:00g
C 14:00.001g
C 16:00.183g
C 18:00.023g
C 20:00g
C 22:00.003g
C 16:10.002g
C 18:1, n-90.3g
C 18:1, cis n-70.023g
C 20:1, n-110.011g
C 18:2, n-60.57g
C 18:3, n-30.089g

Sums lipids
Sum saturated0.21g
Sum monounsaturated0.336g
Sum polyunsaturated0.659g
Sum n-3 fatty acids0.089g
Sum n-6 fatty acids0.57g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1314