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Rye bread, soft, with wheat, high fat seeds and whole kernels

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total10.9 %
   Fat, total22.9 %
   Carbohydrate, total66.2 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1004kJ
Protein, total6.9g
   total-N1.2g
Fat, total6.5g
   saturated fatty acids0.7g
   monounsaturated fatty acids1.2g
   polyunsaturated fatty acids3.7g
Carbohydrate, total42g
   carbohydrate, available34.5g
   added sugar0g
   dietary fibre7.5g
Alcohol0g
Ash2.2g
Moisture43g

Vitamins
Vitamin A0RE
Vitamin D0μg
Vitamin E0.2aTE
Vitamin B1, thiamin0.25mg
Vitamin B2, riboflavin0.081mg
Niacin equivalents1.27NE
   niacin1.28mg
   tryptophan1.27mg
Vitamin B60.122mg
Biotin8.3μg
Folates34μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na482mg
Potassium, K263mg
Calcium, Ca44mg
Magnesium, Mg70mg
Phosphorus, P181mg
Iron, Fe1.8mg
Copper, Cu0.28mg
Zinc, Zn1.5mg
Iodine, I21μg
Manganese, Mn1.2mg
Chromium, Cr5.3μg
Selenium, Se6.6μg
Nickel, Ni26.4μg

Carbohydrates
Starch29g

Lipids
C 8:00g
C 10:00g
C 12:00g
C 14:00.002g
C 16:00.476g
C 18:00.211g
C 20:00g
C 22:00.019g
C 16:10g
C 18:1, n-91.2g
C 18:1, cis n-70.047g
C 20:1, n-110g
C 18:2, n-62.79g
C 18:3, n-30.946g

Sums lipids
Sum saturated0.708g
Sum monounsaturated1.25g
Sum polyunsaturated3.73g
Sum n-3 fatty acids0.946g
Sum n-6 fatty acids2.79g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1315