|
|
| back to USDA Nutrition Index |
 |
|
|
|
Rye (USDA#20062) |
| Serving Size 1 cup |
|
|
|
| Water 10g |
|
| Calories 335 |
|
| Energy 1402kj |
|
| Protein 14g |
|
| Total Fat 2g |
|
| Ash 2g |
|
| Total Carbohydrates 69g |
|
| Dietary Fiber 14g |
|
| Sugars 1g |
|
| Calcium, Ca 33mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 121mg |
|
| Phosphorus, P 374mg |
|
| Potassium 264mg |
|
| Sodium 6mg |
|
| Zinc, Zn 3mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 2mg |
|
| Selenium, Se 35mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 4mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 60mcg |
|
| Folic acid 0mcg |
|
| Folate, food 60mcg |
|
| Folate, DFE 60mcg_DFE |
|
| Choline, total 30mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 11IU |
|
| Vitamin A, RAE 1mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 5mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 3g |
|
| 16:0 0g |
|
| 18:0 8g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 1g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 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 1g |
|
| Glutamic acid 3g |
|
| Glycine 0g |
|
| Proline 1g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 7mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 210mcg |
|
|
|
|
|
|
|
|
Rye usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A dense, but moist rye bread, with hints of orange and anise. Makes 2 loaves. |
|
|
 |
|
|
|
| A great sandwich for lunches or picnics. |
|
|
 |
|
|
|
| A simple open-face version of the Pastrami on Rye sandwich. |
|
|
 |
|
|
|
| For the lightere appetitite that wants the pastrami on rye flavor without a large amount of meat. |
|
|
 |
|
|
|
| An easy dip to make for a party or for a small group of snacks. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
