Rye breads: Nutrition Facts and Calories
This category covers a range of breads where rye flour is a significant ingredient, often combined with other flours such as wheat. Examples include traditional German Vollkornbrot, sourdough rye loaves, and malted barley and rye combinations. The ingredient list typically shows rye flour, often specified as wholemeal or whole grain, listed towards the beginning, indicating its prominence. Other ingredients may include wheat flour, water, yeast, salt, and sometimes seeds or malt extract. Nutrition labels provide information on energy, fat, saturates, carbohydrates, sugars, fibre, and salt per serving. For rye breads, the fibre content is often a notable feature. The sugars listed refer to total sugars, which can include naturally occurring sugars from ingredients like malt extract, as well as any added sugars. Salt content is also declared, and guidance from the NHS Eatwell Guide suggests that adults should aim for no more than 6g of salt a day. All values are shown per 100 g so products can be compared.
26 products · values per 100 g
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