GrainsWheat

Rye Flour Nutrition Facts

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.

Calories359

Protein8.4 g

Carbs77.2 g

Fat1.9 g

ProteinCarbsFat

Nutrition for 100 g

Calories359 kcal

Protein8.4 g

Total Fat1.9 g

Carbohydrates77.2 g

Fiber13.7 g

Sodium0 mg

Total SugarsNot reported

Source: USDA FoodData Central, record 2512375

Nutrients

Full nutrient profile

Proximates

Water11.13 g

Nitrogen1.44 g

Protein8.3952 g

Total lipid (fat)1.908 g

Ash1.405 g

Carbohydrates

Carbohydrate, by difference77.1618 g

Fiber, total dietary13.68 g

Total dietary fiber (AOAC 2011.25)17.9 g

High Molecular Weight Dietary Fiber (HMWDF)12.99 g

Low Molecular Weight Dietary Fiber (LMWDF)4.899 g

Beta-glucan1.913 g

Starch54.11 g

Minerals

Calcium, Ca32.24 mg

Iron, Fe2.536 mg

Magnesium, Mg95.39 mg

Phosphorus, P280.3 mg

Potassium, K434 mg

Sodium, Na0 mg

Zinc, Zn2.328 mg

Copper, Cu0.3384 mg

Manganese, Mn2.129 mg

Selenium, Se16.6 ug

Molybdenum, Mo75.46 ug

Vitamins and other components

Thiamin0.2163 mg

Riboflavin0.17 mg

Niacin1.163 mg

Vitamin B-60.1638 mg

Biotin8.975 ug

Interesting fact

Dark, Medium, Light — Three Fibers

Rye flour grades differ mainly in how much of the outer grain they keep, and the fiber follows: USDA lists dark rye flour at 23.8 g per 100 g, medium at 11.8 g and light at 8 g.

Source: USDA National Agricultural Library

More about allergens

This food contains: Wheat. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.

Practical guidance