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Rye flour, medium (USDA#20064) |
| Serving Size 1 cup |
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| Water 9g |
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| Calories 354 |
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| Energy 1481kj |
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| Protein 9g |
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| Total Fat 1g |
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| Ash 1g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 14g |
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| Sugars 1g |
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| Calcium, Ca 24mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 75mg |
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| Phosphorus, P 207mg |
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| Potassium 340mg |
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| Sodium 3mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 5mg |
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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 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 19mcg |
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| Folic acid 0mcg |
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| Folate, food 19mcg |
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| Folate, DFE 19mcg_DFE |
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| Choline, total 20mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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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 0g |
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| 16:0 0g |
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| 18:0 6g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 7g |
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| 18:1 undifferentiated 0g |
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| 20:1 8g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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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 0g |
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| Glutamic acid 2g |
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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 0mcg |
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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 flour, medium usda nutrition - Related Content |
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| Tips - Home Flour Milling | Substitutions
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Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
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| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
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| Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color. In the food ... |
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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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