Rye flour, medium
Nutrition facts per 100 g and per 1 cup · Cereal Grains and Pasta
100 g of Rye flour, medium provides 349 kcal, 10.9 g protein, 1.52 g fat and 75.4 g carbohydrate (11.8 g fiber). Per 100 g it is high in Dietary fiber (42% DV), Copper (37% DV), Selenium (26% DV), Thiamin (B1) (24% DV), Protein (22% DV).
Protein 12%Fat 4%Carbohydrate 84%
Calculated from the grams above at 4 kcal/g for protein and carbohydrate and 9 kcal/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
What stands out
- Dietary fiber: 11.8 g per 100 g — 42% of the Daily Value. Other top sources →
- Copper: 0.33 mg per 100 g — 37% of the Daily Value. Other top sources →
- Selenium: 14.4 µg per 100 g — 26% of the Daily Value. Other top sources →
- Thiamin (B1): 0.29 mg per 100 g — 24% of the Daily Value. Other top sources →
- Protein: 10.9 g per 100 g — 22% of the Daily Value. Other top sources →
- Zinc: 2.17 mg per 100 g — 20% of the Daily Value. Other top sources →
- Phosphorus: 225 mg per 100 g — 18% of the Daily Value. Other top sources →
- Vitamin B6: 0.27 mg per 100 g — 16% of the Daily Value. Other top sources →
Before you use this number
- High-dose zinc supplements can cause copper deficiency. This applies to supplements, not to food. People who regularly take high doses of zinc, or use large amounts of zinc-containing denture cream, can develop copper deficiency, because zinc inhibits copper absorption. Evidence: cu-04
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
Energy and macronutrients
| Nutrient | per 100 g | per 1 cup (102 g) | % DV per 1 cup |
|---|---|---|---|
| Energy | 349 kcal | 356 kcal | |
| Protein | 10.9 g | 11.1 g | 22% |
| Total fat | 1.52 g | 1.55 g | 2% |
| Saturated fat | 0.18 g | 0.18 g | 1% |
| Monounsaturated fat | 0.19 g | 0.19 g | |
| Polyunsaturated fat | 0.69 g | 0.71 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate | 75.4 g | 76.9 g | 28% |
| Dietary fiber | 11.8 g | 12 g | 43% |
| Sugars (total) | 1.1 g | 1.12 g | |
| Water | 11 g | 11.2 g |
Vitamins
| Nutrient | per 100 g | per 1 cup (102 g) | % DV per 1 cup |
|---|---|---|---|
| Vitamin A (RAE) | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 1.43 mg | 1.46 mg | 10% |
| Vitamin K | 5.9 µg | 6.02 µg | 5% |
| Thiamin (B1) | 0.29 mg | 0.29 mg | 24% |
| Riboflavin (B2) | 0.11 mg | 0.12 mg | 9% |
| Niacin (B3) | 1.73 mg | 1.76 mg | 11% |
| Vitamin B6 | 0.27 mg | 0.27 mg | 16% |
| Folate | 34 µg | 34.7 µg | 9% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Choline | 20.6 mg | 21 mg | 4% |
Minerals
| Nutrient | per 100 g | per 1 cup (102 g) | % DV per 1 cup |
|---|---|---|---|
| Calcium | 24 mg | 24.5 mg | 2% |
| Iron | 2.54 mg | 2.59 mg | 14% |
| Magnesium | 63 mg | 64.3 mg | 15% |
| Phosphorus | 225 mg | 229.5 mg | 18% |
| Potassium | 374 mg | 381.5 mg | 8% |
| Sodium | 2 mg | 2.04 mg | 0% |
| Zinc | 2.17 mg | 2.21 mg | 20% |
| Copper | 0.33 mg | 0.34 mg | 38% |
| Selenium | 14.4 µg | 14.7 µg | 27% |
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Source and how to read this
Data: USDA FoodData Central, SR Legacy, release 2018-04 (final), FDC ID 168886. Described in USDA as Rye flour, medium; we shorten these names for readability and keep the original here. Values are per 100 g of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 cup" = 102 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labelling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? learn@humblebee.ltd