Rye Bread Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Rye Bread
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 32g, 1 slice

Intro: We looked at pumpernickel bread yesterday which is made from crushed or ground whole grains of rye, but this rye bread we are looking at today covers the less extreme versions which usually mix together flour and rye in their recipe. The loaf can therefore be as dark brown as pumpernickel, or lighter like a normal loaf, depending on what mixture they decide to use.

The result of adding rye to a loaf is a denser bread which is higher in fiber than a loaf of white bread and does not spike your blood sugar like that would. Although that sounds better, due to the difference in texture and taste then bread made of both rye and wheat was considered poor quality in years gone by, and it was the staple food of peasants in England for hundreds of years, while the rich ate their pure wheat flour bread known as manchet.

Now that is no longer the case, people buy rye bread due to the higher fiber content, and because they like the difference in taste.

Footnotes:

None

Source:

These nutrition facts for rye 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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