Bread, rye
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 259 kcalEnergy
- 8.5 gProtein
- 3.3 gFat
- 48.3 gCarbohydrate
| Nutrient | Per 100 g | 1 oz | Source field |
|---|---|---|---|
| Energy | 259 kcal | 73 kcal | 1008 Energy |
| Energy (kJ) | 1,084 kJ | 307 kJ | 1062 Energy |
| Protein | 8.5 g | 2.4 g | 1003 Protein |
| Fat | 3.3 g | 0.94 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.626 g | 0.18 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 1.311 g | 0.37 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.799 g | 0.23 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 0 mg | 0 mg | 1253 Cholesterol |
| Carbohydrate | 48.3 g | 13.7 g | 1005 Carbohydrate, by difference |
| Sugars | 3.85 g | 1.1 g | 2000 Total Sugars |
| Dietary fibre | 5.8 g | 1.6 g | 1079 Fiber, total dietary |
| Sodium | 603 mg | 171 mg | 1093 Sodium, Na |
| Potassium | 166 mg | 47 mg | 1092 Potassium, K |
| Calcium | 73 mg | 21 mg | 1087 Calcium, Ca |
| Iron | 2.83 mg | 0.8 mg | 1089 Iron, Fe |
| Water | 37.3 g | 10.6 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 73 | 2.4 | 0.94 | 13.7 | 1.1 | 1.6 | 171 |
| 1 slice, regular | 32 g | 83 | 2.7 | 1.1 | 15.5 | 1.2 | 1.9 | 193 |
| 1 slice, snack-size | 7 g | 18 | 0.59 | 0.23 | 3.4 | 0.27 | 0.41 | 42 |
| 1 slice, thin | 25 g | 65 | 2.1 | 0.82 | 12.1 | 0.96 | 1.4 | 151 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:172684
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Bread, rye (official name from the source)
- Français: Pain, seigle (machine-translated, confirmed by a second independent pass)
- Deutsch: Brot, Roggen (machine-translated, confirmed by a second independent pass)
- Italiano: Pane, segale (machine-translated, confirmed by a second independent pass)
- Español: Pan, centeno (machine-translated, confirmed by a second independent pass)
Other analyses of the same food
USDA publishes more than one analysis of this food. NutrientGraph serves the record above; the others are available through the API.
- Bread, rye (fdc:2707755, 259 kcal)
- Bread, marble rye and pumpernickel (fdc:2707757, 259 kcal)
- Muffin, English, rye (fdc:2707759, 259 kcal)
- Roll, rye (fdc:2707766, 259 kcal)
Related foods
- Bread, white, commercially prepared (includes soft bread crumbs)
- Bread, crumbs, dry, grated, plain
- Bread, Italian
- Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
- Bread, whole-wheat, commercially prepared
- Bread, french or vienna (includes sourdough)
- Bread, oatmeal
- Bread, wheat
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:172684" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.