United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  20064, Rye flour, medium
heading Nutrient Unit
Value per 100 g

cup 102 g
Proximates Water g 10.97 11.19
Proximates Energy kcal 349 356
Proximates Protein g 10.88 11.10
Proximates Total lipid (fat) g 1.52 1.55
Proximates Carbohydrate, by difference g 75.43 76.94
Proximates Fiber, total dietary g 11.8 12.0
Proximates Sugars, total g 1.10 1.12
Minerals Calcium, Ca mg 24 24
Minerals Iron, Fe mg 2.54 2.59
Minerals Magnesium, Mg mg 63 64
Minerals Phosphorus, P mg 225 230
Minerals Potassium, K mg 374 381
Minerals Sodium, Na mg 2 2
Minerals Zinc, Zn mg 2.17 2.21
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.287 0.293
Vitamins Riboflavin mg 0.114 0.116
Vitamins Niacin mg 1.727 1.762
Vitamins Vitamin B-6 mg 0.268 0.273
Vitamins Folate, DFE µg 34 35
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 1.43 1.46
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 5.9 6.0
Lipids Fatty acids, total saturated g 0.180 0.184
Lipids Fatty acids, total monounsaturated g 0.189 0.193
Lipids Fatty acids, total polyunsaturated g 0.695 0.709
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.