United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  20062, Rye grain
heading Nutrient Unit
Value per 100 g

cup 169 g
Proximates Water g 10.60 17.91
Proximates Energy kcal 338 571
Proximates Protein g 10.34 17.47
Proximates Total lipid (fat) g 1.63 2.75
Proximates Carbohydrate, by difference g 75.86 128.20
Proximates Fiber, total dietary g 15.1 25.5
Proximates Sugars, total g 0.98 1.66
Minerals Calcium, Ca mg 24 41
Minerals Iron, Fe mg 2.63 4.44
Minerals Magnesium, Mg mg 110 186
Minerals Phosphorus, P mg 332 561
Minerals Potassium, K mg 510 862
Minerals Sodium, Na mg 2 3
Minerals Zinc, Zn mg 2.65 4.48
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.316 0.534
Vitamins Riboflavin mg 0.251 0.424
Vitamins Niacin mg 4.270 7.216
Vitamins Vitamin B-6 mg 0.294 0.497
Vitamins Folate, DFE µg 38 64
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1 2
Vitamins Vitamin A, IU IU 11 19
Vitamins Vitamin E (alpha-tocopherol) mg 0.85 1.44
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 5.9 10.0
Lipids Fatty acids, total saturated g 0.197 0.333
Lipids Fatty acids, total monounsaturated g 0.208 0.352
Lipids Fatty acids, total polyunsaturated g 0.767 1.296
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0

Footnotes
a  Value based on the analysis of 5-methyltetrahydrofolate and tetrahydrofolate.