United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28391, PEPPERIDGE FARM, Seeded Jewish Rye Bread
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 37.68 -- -- 12.06
Proximates Energy kcal 256 -- -- 82
Proximates Energy kJ 1071 -- -- 343
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 2.80 -- -- 0.90
Proximates Ash g 2.20 -- -- 0.70
Proximates Carbohydrate, by difference g 48.40 -- -- 15.49
Proximates Fiber, total dietary g 6.6 -- -- 2.1
Proximates Sugars, total g 3.10 -- -- 0.99
Minerals Calcium, Ca mg 71 -- -- 23
Minerals Iron, Fe mg 2.80 -- -- 0.90
Minerals Sodium, Na mg 518 -- -- 166
Vitamins Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0
Vitamins Thiamin mg 0.300 -- -- 0.096
Vitamins Riboflavin mg 0.300 -- -- 0.096
Vitamins Niacin mg 3.800 -- -- 1.216
Vitamins Vitamin A, IU IU 0 -- -- 0
Lipids Fatty acids, total saturated g 0.600 -- -- 0.192
Lipids Fatty acids, total monounsaturated g 0.600 -- -- 0.192
Lipids Fatty acids, total polyunsaturated g 0.900 -- -- 0.288
Lipids Fatty acids, total trans g 0.300 -- -- 0.096
Lipids Cholesterol mg 0 -- -- 0