Nutrition Facts Rye Flour
Rye Flour is a milled grain ingredient used to build doughs and batters; whole-grain, refined, enriched, and unenriched versions differ in composition. It provides protein, dietary fiber, potassium, and magnesium. Choose a dry, intact package without insects or moisture damage and store it airtight in a cool, dark place; refrigeration extends the quality of whole-grain and high-fat products.
Nutrition for 100 g
| Calories | 359 kcal |
|---|---|
| Protein | 8.4 g |
| Total Fat | 1.91 g |
| Carbohydrates | 77.16 g |
| Fiber | 13.68 g |
| Total Sugars | Not reported |
| Sodium | 0 mg |
Nutrients
Full nutrient profile
Proximates
Carbohydrates
Minerals
Vitamins and other components
More about allergens
This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.
This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.
Interesting fact
Milling changes more than particle size
Whole-grain flour retains bran, germ, and endosperm, while refined flour removes much of the bran and germ. Finer particles also expose more surface area to enzymes and oxygen, affecting digestion and storage stability.
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Use rye flour in simple recipes
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.