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Rye (USDA#20062) |
| Serving Size 1 cup |
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| Water 10g |
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| Calories 335 |
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| Energy 1402kj |
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| Protein 14g |
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| Total Fat 2g |
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| Ash 2g |
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| Total Carbohydrates 69g |
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| Dietary Fiber 14g |
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| Sugars 1g |
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| Calcium, Ca 33mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 121mg |
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| Phosphorus, P 374mg |
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| Potassium 264mg |
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| Sodium 6mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 35mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 60mcg |
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| Folic acid 0mcg |
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| Folate, food 60mcg |
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| Folate, DFE 60mcg_DFE |
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| Choline, total 30mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 11IU |
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| Vitamin A, RAE 1mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 1mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 5mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 0g |
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| 18:0 8g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 1g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 7mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 210mcg |
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Rye usda nutrition - Related Content |
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| A dense, but moist rye bread, with hints of orange and anise. Makes 2 loaves. |
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| A great sandwich for lunches or picnics. |
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| A simple open-face version of the Pastrami on Rye sandwich. |
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| For the lightere appetitite that wants the pastrami on rye flavor without a large amount of meat. |
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| An easy dip to make for a party or for a small group of snacks. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| 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 ... |
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| A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste. Rye grows as tall as 8 feet, thrives in cooler climates, and grows ... |
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| Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary ... |
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| Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes. Rye flakes are also used in brewing ... |
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| 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 ... |
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