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Rye bread, dark

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total10.2 %
   Fat, total5.2 %
   Carbohydrate, total84.6 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy873kJ
Protein, total5.7g
   total-N1g
Fat, total1.3g
   saturated fatty acids0.2g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids0.6g
Carbohydrate, total47.4g
   carbohydrate, available38.8g
   added sugar0g
   dietary fibre8.6g
Alcohol0g
Ash2.3g
Moisture44.8g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.2aTE
   alpha-tocopherol0.2mg
Vitamin K0μg
Vitamin B1, thiamin0.191mg
Vitamin B2, riboflavin0.069mg
Niacin equivalents1.13NE
   niacin0.85mg
   tryptophan1.13mg
Vitamin B60.161mg
Pantothenic Acid0.6mg
Biotin4.7μg
Folates27μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na512mg
Potassium, K273mg
Calcium, Ca38.1mg
Magnesium, Mg53.2mg
Phosphorus, P156mg
Iron, Fe1.7mg
Copper, Cu0.17mg
Zinc, Zn1.49mg
Iodine, I22μg
Manganese, Mn1.2mg
Chromium, Cr5.3μg
Selenium, Se1.27μg
Nickel, Ni6.3μg

Carbohydrates
Fructose0.38g
Glucose0.52g
Lactose0g
Maltose2.27g
Saccharose0.61g
All sugars, total3.78g
Starch32g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.184g
C 18:00.016g
C 20:00g
C 22:00.001g
C 24:00g
C 14:10g
C 16:10.003g
C 18:1, n-90.227g
C 18:1, cis n-70.018g
C 20:1, n-110.012g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.512g
C 18:3, n-30.089g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated0.202g
Sum monounsaturated0.261g
Sum polyunsaturated0.601g
Sum n-3 fatty acids0.089g
Sum n-6 fatty acids0.512g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin240mg
Leucine400mg
Lysine210mg
Methionine93mg
Cystine88mg
Phenylalanine270mg
Tyrosine120mg
Threonine210mg
Tryptophan68mg
Valine330mg
Arginine260mg
Histidine140mg
Alanine290mg
Aspartic acid400mg
Glutamic acid1300mg
Glycine280mg
Proline540mg
Serine270mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0536