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Bread, rye, toasted

284 calories in 100 g

Calories in Bread, rye, toasted
Bread, rye, toasted Suggest a better name
284 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.84 calories / gram
5 Weight Watchers points
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Calorie Sources:75% carbohydrates; 13% proteins; 11% fats
Fats:3.60 g (32 calories, 4% by weight)
Carbohydrates:53.10 g (212 calories, 53% by weight)
Proteins:9.40 g (38 calories, 9% by weight)
Alcohol:~
Water:31 g (31% by weight)
Fat Composition:48% monounsaturated; 29% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:6.40 g (6% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice, large
1 slice, regular
1 slice, thin
Food Group:Baked Products
USDA #:18061
Tags: bread; toast;
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Vitamin A:8 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:4 mcg
β-Cryptoxanthin:1 mcg
Lycopene:~
Lutein + Zeaxanthin:56 mcg
Vitamin B-1:380 mcg
Vitamin B-2:330 mcg
Vitamin B-3:3.76 mg
Vitamin B-5:310 mcg
Vitamin B-6:70 mcg
Vitamin B-9:103 mcg
Food folate:39 mcg
Dietary Folate Equivalent:148 mcg
Folic acid:64 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.10 mg
Vitamin C:200 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:370 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):80 mg
Copper (Cu):200 mcg
Fluoride (F):~
Iron (Fe):3.10 mg
Magnesium (Mg):43 mg
Manganese (Mn):900 mcg
Phosphorus (P):0.14 g
Potassium (K):0.18 g
Selenium (Se):34 mcg
Sodium (Na):0.73 g
Zinc (Zn):1.25 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:53.10 g
Dietary Fiber:6.40 g
Sugars Total:4.23 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.40 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.63 g
Methionine:0.15 g
Lysine:0.25 g
Isoleucine:0.35 g
Valine:0.41 g
Threonine:0.28 g
Tryptophan:0.10 g
Histidine:0.20 g
Arginine:0.35 g
Non-essential amino acids
Alanine:0.32 g
Aspartic acid:0.48 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.86 g
Glycine:0.33 g
Hydroxyproline:~
Proline:0.99 g
Serine:0.45 g
Tyrosine:0.23 g
Fats Total:3.60 g
Saturated fatty acids:0.68 g
Monounsaturated fatty acids:1.44 g
Polyunsaturated fatty acids:0.87 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.25 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.42 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.81 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.70 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Half the foods eaten throughout the world today were developed by Farmers in the Andes Mountains. Potatoes, maize, sweet potatoes, squash, all varieties of beans, peanuts, manioc, cashews, pineapples, chocolate, avocados, tomatoes, peppers, papayas, strawberries, mulberries, and many other foods were first grown in this region.
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