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Bread, rye, toasted

81 calories in 1 oz

Calories in Bread, rye, toasted
Bread, rye, toasted Suggest a better name
81 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.84 calories / gram
1 Weight Watchers point
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Calorie Sources:75% carbohydrates; 13% proteins; 11% fats
Fats:1.02 g (9 calories, 4% by weight)
Carbohydrates:15.05 g (60 calories, 53% by weight)
Proteins:2.66 g (11 calories, 9% by weight)
Alcohol:~
Water:8.79 g (31% by weight)
Fat Composition:48% monounsaturated; 29% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:1.81 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:2 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1.13 mcg
β-Cryptoxanthin:0.28 mcg
Lycopene:~
Lutein + Zeaxanthin:15.88 mcg
Vitamin B-1:107.73 mcg
Vitamin B-2:93.56 mcg
Vitamin B-3:1.07 mg
Vitamin B-5:87.89 mcg
Vitamin B-6:19.84 mcg
Vitamin B-9:29.20 mcg
Food folate:11.06 mcg
Dietary Folate Equivalent:41.96 mcg
Folic acid:18.14 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.56 mg
Vitamin C:56.70 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:104.90 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.37 mcg
Calcium (Ca):22.68 mg
Copper (Cu):56.70 mcg
Fluoride (F):~
Iron (Fe):878.85 mcg
Magnesium (Mg):12.19 mg
Manganese (Mn):255.15 mcg
Phosphorus (P):39.12 mg
Potassium (K):51.88 mg
Selenium (Se):9.64 mcg
Sodium (Na):0.21 g
Zinc (Zn):354.38 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:15.05 g
Dietary Fiber:1.81 g
Sugars Total:1.20 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.66 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.18 g
Methionine:42.53 mg
Lysine:70.88 mg
Isoleucine:99.22 mg
Valine:0.12 g
Threonine:79.38 mg
Tryptophan:28.35 mg
Histidine:56.70 mg
Arginine:99.22 mg
Non-essential amino acids
Alanine:90.72 mg
Aspartic acid:0.14 g
Betaine:~
Cystine:53.87 mg
Glutamic acid:0.81 g
Glycine:93.56 mg
Hydroxyproline:~
Proline:0.28 g
Serine:0.13 g
Tyrosine:65.21 mg
Fats Total:1.02 g
Saturated fatty acids:0.19 g
Monounsaturated fatty acids:0.41 g
Polyunsaturated fatty acids:0.25 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]:2.84 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:70.88 mg
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]:2.84 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.40 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:850.50 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.23 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:17.01 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:0.77 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:1 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?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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