|
|
| back to USDA Nutrition Index |
 |
|
|
|
Bread, rye, toasted (USDA#18061) |
| Serving Size 1 oz |
|
|
|
| Water 31g |
|
| Calories 284 |
|
| Energy 1188kj |
|
| Protein 9g |
|
| Total Fat 3g |
|
| Ash 2g |
|
| Total Carbohydrates 53g |
|
| Dietary Fiber 6g |
|
| Sugars 4g |
|
| Calcium, Ca 80mg |
|
| Iron, Fe 3mg |
|
| Magnesium, Mg 43mg |
|
| Phosphorus, P 138mg |
|
| Potassium 183mg |
|
| Sodium 725mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 34mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 7mg |
|
| Folate, total 103mcg |
|
| Folic acid 64mcg |
|
| Folate, food 39mcg |
|
| Folate, DFE 148mcg_DFE |
|
| Choline, total 16mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 8IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 3g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 6g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 2g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 4mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 1mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 56mcg |
|
|
|
|
|
|
|
|
Bread, rye, toasted usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A dense, but moist rye bread, with hints of orange and anise. Makes 2 loaves. |
|
|
 |
|
|
|
| An easy dip to make for a party or for a small group of snacks. |
|
|
 |
|
|
|
| Leftover lamb? Use it in this recipe to make a great lamb and potato casserole. |
|
|
 |
|
|
|
| Sweet and crisp, toasted coconut adds eye appeal and flavor to a topping for a variety of desserts. |
|
|
 |
|
|
|
| This Thanksgiving, serve a traditional bread stuffing to your family and friends. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type ... |
|
|
|
|
|
|
|
|
Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
|
|
|
|
|
|
|
|
Bread Making Demonstration:Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
|
|
|
|
|
|
|
| Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten
Nutritional Profile of Bread
The nutritional profiles for the breads listed below represent ... |
|
|
|
|
|
|
|
|
Short Term Storage | Long Term Storage | Defrosting Bread
The length of time that bread will keep depends on a number of factors including the ingredients used, ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor. The rye flour does not contain enough protein to ... |
|
|
|
|
|
|
|
| A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York ... |
|
|
|
|
|
|
|
| A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the ... |
|
|
|
|
|
|
|
| A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than ... |
|
|
|
|
|
|
|
| A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust. A small portion of caraway is often added ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
