Rye flour
Rye flour has 351 calories per 100 g, with 8.4 g protein, 77.2 g carbohydrates and 1.9 g fat.
351kcal · per 100 g1,469 kJ
- Protein8.4 g
- Carbs77.2 g
- Fat1.9 g
| Nutrient | Amount | % DV |
|---|---|---|
| Total fat | 1.9 g | 2% |
| Saturated fat | — | |
| Cholesterol | — | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 77.2 g | 28% |
| Dietary fiber | 13.7 g | 49% |
| Total sugars | — | |
| Protein | 8.4 g | 17% |
| Vitamin D | — | |
| Calcium | 32 mg | 2% |
| Iron | 2.5 mg | 14% |
| Potassium | 434 mg | 9% |
| Magnesium | 95 mg | 23% |
| Vitamin A (RAE) | — | |
| Vitamin C | — | |
| Folate (DFE) | — | |
| Vitamin B12 | — | |
| Water | 11.1 g |
% Daily Value (% DV) is based on the FDA reference amounts for adults on a 2,000-calorie diet. Total sugars has no Daily Value. “—” means USDA does not report that nutrient for this food; it does not mean zero. Carbohydrate is total carbohydrate by difference and includes fiber.
Nutrition highlights
- High in fiber, carbohydrate and magnesium — 20% or more of the Daily Value per 100 g.
- A good source of protein and iron (10–19% DV per 100 g).
- Low in sodium (5% DV or less per 100 g).
- 2.4 g protein per 100 kcal.
- 63.5 g net carbs per 100 g (total carbohydrate minus 13.7 g fiber).
- USDA reports 10 of the 18 nutrients in the table for this food; the rest are shown as “—”.
Uses FDA's %DV rule of thumb (5% or less is low, 20% or more is high), applied per 100 g rather than per serving.