German style rye bread
Packaged product Brød og bagværk Kelderman
German style rye bread contains 191 kcal per 100 g. A serving, 57.1 g (57,1 g) provides about 109 kcal.
Roughly 80 % of its calories come from carbohydrates, with 14 % from protein and 6 % from fat (estimated with general energy factors).
That is less energy than the typical item in brød og bagværk on FoodFactly, where the median is 283 kcal per 100 g across 28.094 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 191 kcal | |
| Total fat L | 1,1 g | 1 % |
| Saturated fat L | 0,1 g | 0,5 % |
| Sodium | not reported | |
| Total carbohydrates L | 35 g | 13 % |
| Dietary fiber L | 8,2 g | 29 % |
| Total sugars L | 3,2 g | |
| Protein L | 6,1 g | 12 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 14 %
- Carbohydrates 80 %
- Fat 6 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein6,1 gbelow the median for brød og bagværk (median 8 g)
- Fiber8,2 gin the top quarter of brød og bagværk (median 2,4 g)
- Sugars3,2 gbelow the median for brød og bagværk (median 3,9 g)
- Fat1,1 gin the lowest quarter of brød og bagværk (median 7,1 g)
- Saturated fat0,1 gin the lowest quarter of brød og bagværk (median 1,6 g)
- Protein per 100 kcal3,2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Kelderman
- Barcode
- 0374002070621
- Label serving
- 57.1 g
- Category
- Brød og bagværk
Ingredients
Ingredients not reported.
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|---|---|---|---|---|
| Pita Roll mit Huhn, Couscous und Cranberries Billa Freshy | 191 | 6,3 g | 24 g | 7,3 g |
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| Mango Yuzu California Roll Kikka | 191 | 3 g | 21,2 g | 11,1 g |
| Rye Bread Atlanta Bake house | 191 | 7,1 g | 34,5 g | 1,9 g |
| Tuna Flatbread Pret | 191 | 7,8 g | 18,4 g | 1,5 g |
| Specialty Baked Bread Noosa Gourmet | 191 | 7,4 g | 32,1 g | 2,4 g |
| Boost Teriyaki Chicken Dragon Rolls Boots | 191 | 6,5 g | 29 g | 5,3 g |
| Baked Chicken Goujons Glenhaven | 191 | 17 g | 21,7 g | 4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in German style rye bread?
100 g of German style rye bread has 191 kcal. Serving, 57.1 g (57,1 g): about 109 kcal.
How much protein is in German style rye bread?
German style rye bread contains 6,1 g of protein per 100 g (12 % of the 50 g Daily Value), or 3,5 g in serving, 57.1 g (57,1 g). About 14 % of its calories come from protein. Compared with other brød og bagværk, that is below the median (median 8 g).
How many carbs are in German style rye bread?
German style rye bread has 35 g of total carbohydrates per 100 g, including 8,2 g of fiber and 3,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in German style rye bread?
German style rye bread contains 1,1 g of fat per 100 g, of which 0,1 g is saturated (0,5 % of the Daily Value).
Where does this nutrition data come from?
From Open Food Facts, record dated 26. marts 2026. FoodFactly last checked it on 8. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0374002070621. License: ODbL 1.0 (Open Food Facts). Source record dated 26. marts 2026. Imported 8. november 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.