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Nutrition - Facts for Rye flour, medium
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Rye flour, medium.
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Rye flour, medium

Calories 349 Calories from Fat 13
(4%)
 [1]
% Total Quantity
Total Fat 2g 2%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 374mg 0.37%
Total Carbohydrate 75g 75%
Protein 11g 11%


NutrientQuantityUnits
Alanine 0.41 g
Alcohol, ethyl 0.00 g
Arginine 0.47 g
Ash 1.20 g
Aspartic acid 0.54 g
Caffeine 0.00 mg
Calcium, Ca 24.00 mg
Carbohydrate, by difference 75.43 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 20.60 mg
Copper, Cu 0.33 mg
Cryptoxanthin, beta 0.00 mcg
Energy 349.00 kcal
Energy 1459.00 kJ
Fatty acids, total monounsaturated 0.19 g
Fatty acids, total polyunsaturated 0.69 g
Fatty acids, total saturated 0.18 g
Fatty acids, total trans 0.00 g
Fiber, total dietary 11.80 g
Folate, DFE 34.00 mcg_DFE
Folate, food 34.00 mcg
Folate, total 34.00 mcg
Folic acid 0.00 mcg
Fructose 0.12 g
Galactose 0.00 g
Glucose (dextrose) 0.06 g
Glutamic acid 2.53 g
Glycine 0.43 g
Histidine 0.16 g
Iron, Fe 2.54 mg
Isoleucine 0.25 g
Lactose 0.00 g
Leucine 0.61 g
Lutein + zeaxanthin 210.00 mcg
Lycopene 0.00 mcg
Lysine 0.21 g
Magnesium, Mg 63.00 mg
Maltose 0.02 g
Manganese, Mn 2.41 mg
Methionine 0.14 g
Niacin 1.73 mg
Pantothenic acid 0.49 mg
Phenylalanine 0.49 g
Phosphorus, P 225.00 mg
Potassium, K 374.00 mg
Proline 0.85 g
Protein 10.88 g
Retinol 0.00 mcg
Riboflavin 0.11 mg
Selenium, Se 14.40 mcg
Serine 0.48 g
Sodium, Na 2.00 mg
Sucrose 0.90 g
Sugars, total 1.10 g
Theobromine 0.00 mg
Thiamin 0.29 mg
Threonine 0.34 g
Total lipid (fat) 1.52 g
Tryptophan 0.12 g
Tyrosine 0.18 g
Valine 0.35 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.27 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.43 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 5.90 mcg
Water 10.97 g
Zinc, Zn 2.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Dawn Food Products. "Dawn Food Products, Fiber Analysis". 1990
  3. ConAgra Foods, Inc.. "Data from ConAgra on Rye Flour 2009". 2009 Omaha NE

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