United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28385, PEPPERIDGE FARM, Jewish Rye Bread (Seedless)
Food Group: Baked Products
Nitrogen to Protein Conversion Factor: 6.25  
Manufacturer Campbell Soup Co.
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
serving 32g
Proximates Water g 38.98 -- -- 12.47
Proximates Energy kcal 253 -- -- 81
Proximates Energy kJ 1059 -- -- 339
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 3.40 -- -- 1.09
Proximates Ash g 2.50 -- -- 0.80
Proximates Carbohydrate, by difference g 45.00 -- -- 14.40
Proximates Fiber, total dietary g 4.7 -- -- 1.5
Proximates Sugars, total g 3.10 -- -- 0.99
Minerals Calcium, Ca mg 82 -- -- 26
Minerals Iron, Fe mg 8.40 -- -- 2.69
Minerals Sodium, Na mg 528 -- -- 169
Vitamins Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0
Vitamins Thiamin mg 0.005 -- -- 0.002
Vitamins Riboflavin mg 0.300 -- -- 0.096
Vitamins Niacin mg 3.100 -- -- 0.992
Vitamins Vitamin A, IU IU 0 -- -- 0
Lipids Fatty acids, total saturated g 0.900 -- -- 0.288
Lipids Fatty acids, total monounsaturated g 0.600 -- -- 0.192
Lipids Fatty acids, total polyunsaturated g 1.200 -- -- 0.384
Lipids Fatty acids, total trans g 0.300 -- -- 0.096
Lipids Cholesterol mg 0 -- -- 0