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Nutrition facts. Rye bread is high in fiber and has an impressive nutrient profile. That said, the exact composition depends on the amount of rye flour used, with darker rye breads...
This article explores rye bread’s nutritional profile, benefits, and potential downsides. Additionally, we provide a complete nutrient-by-nutrient breakdown to show how rye bread compares to regular wheat bread.
There are 83 calories in 1 slice of Rye Bread. Get full nutrition facts and other common serving sizes of Rye Bread including 1 oz and 100 g.
Is Rye Bread Healthy? Rye bread is a healthy type of bread that’s an excellent choice for sandwiches, toast, tuna melts, croutons, and so much more. As with most grain products (e.g. breads and pastas), whole-grain varieties of rye bread will provide the most impressive nutritional benefits.
Calories, fat, protein, and carbohydrate values for for 1 Slice Regular Rye Bread and other related foods.
Is rye bread good for you? Learn all about nutritional benefits and drawbacks with input from a doctor and registered dietitians. Rye might be the best thing since sliced bread.
TL;DR: Quick Rye Bread Health Facts. Low in Calories: A slice contains about 83 calories. High in Dietary Fiber: Provides 15% of your daily intake. Low Glycemic Index: A smarter choice for blood sugar management. Nutrient-Rich: Packed with B vitamins and fiber. Diabetes and Weight Management Friendly: Thanks to its low glycemic index.
Nutritional profile of rye bread. According to the US Department of Agriculture, a 100-gram serving of rye bread contains: Calories: 259. Water: 37.3g. Protein: 8.5g. Fat: 3.3g. Carbohydrate: 48.3g. Fiber: 5.8g. Sugar: 3.85g. Vitamin C: 0.4mg. Vitamin B6: 0.075mg. Calcium: 73mg. Iron: 2.83mg. Magnesium: 40mg. Phosphorus: 125mg. Potassium:166mg.
Calories, fat, protein, and carbohydrate values for for Rye Bread and other related foods.
Rye bread nutrition (100 grams). Richest in Sodium: 603mg (26% of DV), Fiber: 6g (23% of DV). Glycemic Index: 60, Calories:259, Net carbs: 42.5, Protein: 8.5. Source: USDA