Bread, rye, toasted

82 calories in 1 slice, large

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Calories in Bread, rye, toasted
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82 calories in 1 slice, large
1 slice, large = 29g ≈ 0.064lb ≈ 1.02oz
2.84 calories / gram
2 Weight Watchers points
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Calorie Sources:75% carbohydrates; 13% proteins; 11% fats
Fats:1.04 g (9 calories, 4% by weight)
Carbohydrates:15.40 g (62 calories, 53% by weight)
Proteins:2.73 g (11 calories, 9% by weight)
Alcohol:~
Water:8.99 g (31% by weight)
Fat Composition:48% monounsaturated; 29% polyunsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:1.86 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:1.16 mcg
β-Cryptoxanthin:0.29 mcg
Lycopene:~
Lutein + Zeaxanthin:16.24 mcg
Vitamin B-1:110.20 mcg
Vitamin B-2:95.70 mcg
Vitamin B-3:1.09 mg
Vitamin B-5:89.90 mcg
Vitamin B-6:20.30 mcg
Vitamin B-9:29.87 mcg
Food folate:11.31 mcg
Dietary Folate Equivalent:42.92 mcg
Folic acid:18.56 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.67 mg
Vitamin C:58 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:107.30 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.38 mcg
Calcium (Ca):23.20 mg
Copper (Cu):58 mcg
Fluoride (F):~
Iron (Fe):899 mcg
Magnesium (Mg):12.47 mg
Manganese (Mn):261.00 mcg
Phosphorus (P):40.02 mg
Potassium (K):53.07 mg
Selenium (Se):9.86 mcg
Sodium (Na):0.21 g
Zinc (Zn):362.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:15.40 g
Dietary Fiber:1.86 g
Sugars Total:1.23 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.73 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.18 g
Methionine:43.50 mg
Lysine:72.50 mg
Isoleucine:0.10 g
Valine:0.12 g
Threonine:81.20 mg
Tryptophan:29 mg
Histidine:58 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:92.80 mg
Aspartic acid:0.14 g
Betaine:~
Cystine:55.10 mg
Glutamic acid:0.83 g
Glycine:95.70 mg
Hydroxyproline:~
Proline:0.29 g
Serine:0.13 g
Tyrosine:66.70 mg
Fats Total:1.04 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:0.42 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]:2.90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.12 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:72.50 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]:2.90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.41 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:870 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]:17.40 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:0.78 g
Caffeine:~
Theobromine:~
Product Type:Bread
Weight Watchers Points:2 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?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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