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Rye Dinner Roll Nutrition Facts

80 calories in 1 small (2-3/8" dia)

Calories in Rye Dinner Roll
Rolls, dinner, rye
80 calories in 1 small (2-3/8" dia)
1 small = 28g ≈ 0.062lb ≈ 0.99oz
2.86 calories / gram
1 Weight Watchers point
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Calorie Sources:76% carbohydrates; 13% proteins; 10% fats
Fats:0.95 g (8 calories, 3% by weight)
Carbohydrates:14.87 g (61 calories, 53% by weight)
Proteins:2.88 g (11 calories, 10% by weight)
Alcohol:~
Water:8.43 g (30% by weight)
Fat Composition:49% monounsaturated; 28% polyunsaturated; 24% saturated
Trans Fat :~
Dietary Fiber:1.37 g (5% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 large (approx 3-1/2" to 4" dia)
1 medium
1 small (2-3/8" dia)
Food Group:Baked Products
USDA #:18346
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Rolls, dinner, plain, prepared from recipe, made with low fat (2%) milk
Calories in Vegetable Egg Roll
Vitamin A:2 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1.12 mcg
β-Cryptoxanthin:0.28 mcg
Lycopene:~
Lutein + Zeaxanthin:15.12 mcg
Vitamin B-1:106.40 mcg
Vitamin B-2:75.60 mcg
Vitamin B-3:1.09 mg
Vitamin B-5:106.40 mcg
Vitamin B-6:16.80 mcg
Vitamin B-9:27.72 mcg
Food folate:6.16 mcg
Dietary Folate Equivalent:42.84 mcg
Folic acid:21.56 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:4.09 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:95.20 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.87 mcg
Calcium (Ca):8.40 mg
Copper (Cu):56 mcg
Fluoride (F):~
Iron (Fe):756 mcg
Magnesium (Mg):15.12 mg
Manganese (Mn):196 mcg
Phosphorus (P):44.52 mg
Potassium (K):50.40 mg
Selenium (Se):7.78 mcg
Sodium (Na):0.25 g
Zinc (Zn):271.60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.87 g
Dietary Fiber:1.37 g
Sugars Total:0.33 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.88 g
Essential amino acids
Phenylalanine:0.14 g
Leucine:0.20 g
Methionine:47.60 mg
Lysine:78.40 mg
Isoleucine:0.11 g
Valine:0.13 g
Threonine:86.80 mg
Tryptophan:30.80 mg
Histidine:61.60 mg
Arginine:0.11 g
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.15 g
Betaine:~
Cystine:58.80 mg
Glutamic acid:0.90 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.31 g
Serine:0.14 g
Tyrosine:72.80 mg
Fats Total:0.95 g
Saturated fatty acids:0.17 g
Monounsaturated fatty acids:0.34 g
Polyunsaturated fatty acids:0.20 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]:2.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.10 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:61.60 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]:2.52 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.34 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:560 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14 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:0.81 g
Caffeine:~
Theobromine:~
Product Type:Rye
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_3qh
Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
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