Rye flour, wholemeal
Energy in 100 g
Per 100 g
1,323 kJ (314 kcal)
1,323 kJ (314 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 231 | 55.4 g |
| Sugar, total | 231 | 1.2 g |
| Sugar, added | 231 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 231 | 0.2 g |
| Trans fatty acids | 231 | 0 g |
| Monounsaturated fatty acids | 231 | 0.2 g |
| Polyunsaturated fatty acids | 231 | 0.8 g |
| Omega-3 | 231 | 0.1 g |
| Omega-6 | 231 | 0.7 g |
| Cholesterol | 231 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 231 | 0 g |
| C14:0 (myristic acid) | 231 | 0 g |
| C16:0 (palmitic acid) | 231 | 0.2 g |
| C18:0 (stearic acid) | 231 | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 231 | 0 g |
| C18:1 sum (oleic acid) | 231 | 0.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 231 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 231 | 0.5 mg-ATE | 4 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 231 | 0.44 mg | 33 % |
| Vitamin B2 (riboflavin) | 231 | 0.12 mg | 7 % |
| Vitamin B3 (niacin) | 701G | 1.1 mg | |
| Niacin equivalents | MI0421 | 2.6 mg | 12 % |
| Vitamin B6 (pyridoxine) | 231 | 0.2 mg | 11 % |
| Vitamin B9 (folate) | 231 | 41 µg | 12 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 231 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 231 | 37 mg | 3 % |
| Potassium (K) | 231 | 470 mg | 13 % |
| Sodium (Na) | 231 | 0 mg | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 231 | 296 mg | 46 % |
| Magnesium (Mg) | 231 | 101 mg | 33 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 231 | 2.5 mg | 22 % |
| Copper (Cu) | 231 | 0.29 mg | 32 % |
| Zinc (Zn) | 231 | 2.5 mg | 17 % |
| Selenium (Se) | 231 | 1 µg | 1 % |
| Iodine (I) | 231 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0149 | Milled grain or starch product (US CFR) |
| A0813 | Cereal or cereal-like milling products and derivatives (EUROFIR) |
| B1313 | Rye |
| C0133 | Seed, skin present, germ present |
| E0106 | Finely ground |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |