Pumpernickel Bread

Posted by the IYD Team in Nutrition Values

Item: Pumpernickel Bread
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 26g, 1 slice

Intro: There are actually two types of pumpernickel bread nowadays. You have the original German version which is a dense, slightly sweet, dark brown bread that is made from rye flour and whole rye berries. The distinctive dark brown color is achieved by the Maillard reaction when cooking (basically caramelization), no coloring agents are added to it.

Then you have the American version of this which uses things like coffee or cocoa powder to achieve the same kind of color. As well as both color and flavour additives then they often add wheat flour and yeast to the recipe as well, and cook it in a different way, making a less dense and different tasting bread that only bears a resemblance to the original German pumpernickel.

So if you want to experience real pumpernickel then you will probably have to look for the imported German variety, which means you are going to have to pay a lot more for it. As you can see from the data below then pumpernickel contains a lot of carbs (like any bread) but also contains a lot of protein (about 9% based on those figures) and fiber (about 6% of the weight).

Footnotes:

None

Source:

These nutrition facts for pumpernickel bread were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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