United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  20063, Rye flour, dark
heading Nutrient Unit
Value per 100 g

cup 128 g
Proximates Water g 10.75 13.76
Proximates Energy kcal 325 416
Proximates Protein g 15.91 20.36
Proximates Total lipid (fat) g 2.22 2.84
Proximates Carbohydrate, by difference g 68.63 87.85
Proximates Fiber, total dietary g 23.8 30.5
Proximates Sugars, total g 2.31 2.96
Minerals Calcium, Ca mg 37 47
Minerals Iron, Fe mg 4.97 6.36
Minerals Magnesium, Mg mg 160 205
Minerals Phosphorus, P mg 499 639
Minerals Potassium, K mg 717 918
Minerals Sodium, Na mg 2 3
Minerals Zinc, Zn mg 5.04 6.45
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.316 0.404
Vitamins Riboflavin mg 0.251 0.321
Vitamins Niacin mg 4.270 5.466
Vitamins Vitamin B-6 mg 0.443 0.567
Vitamins Folate, DFE µg 33 42
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1 1
Vitamins Vitamin A, IU IU 11 14
Vitamins Vitamin E (alpha-tocopherol) mg 2.73 3.49
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 5.9 7.6
Lipids Fatty acids, total saturated g 0.269 0.344
Lipids Fatty acids, total monounsaturated g 0.284 0.364
Lipids Fatty acids, total polyunsaturated g 1.046 1.339
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.