Creamy dill dip with rye
Packaged product Pan y productos horneados
Creamy dill dip with rye contains 242 kcal per 100 g. A serving, 0.091 th breadbowl + 2 tbsp dip, 66 g (66 g) provides about 160 kcal.
Roughly 46% of its calories come from fat, with 44% from carbohydrates and 10% from protein (estimated with general energy factors).
That is close to the median for pan y productos horneados on FoodFactly (263 kcal per 100 g).
100 g provides 10% of the Daily Value for Vitamina A.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 242 kcal | |
| Total fat L | 12,1 g | 16% |
| Saturated fat L | 7,6 g | 38% |
| Trans fat L | 0 g | |
| Cholesterol L | 30 mg | 10% |
| Sodium L | 712 mg | 31% |
| Total carbohydrates L | 25,8 g | 9% |
| Dietary fiber L | 1,5 g | 5% |
| Total sugars L | 3 g | |
| Added sugars L | 0,46 g | 0,9% |
| Protein L | 6,1 g | 12% |
| Vitamina A L | 90,9 µg | 10% |
| Vitamina C L | 0 mg | 0% |
| Calcio L | 61 mg | 5% |
| Iron L | 1,6 mg | 9% |
% 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 10%
- Carbohydrates 44%
- Fat 46%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6,1 gin the lowest quarter of pan y productos horneados (median 8,9 g)
- Fiber1,5 gin the lowest quarter of pan y productos horneados (median 3,5 g)
- Sugars3 gabove the median for pan y productos horneados (median 3 g)
- Fat12,1 gin the top quarter of pan y productos horneados (median 3,6 g)
- Saturated fat7,6 gin the top quarter of pan y productos horneados (median 0,4 g)
- Sodium712 mgin the top quarter of pan y productos horneados (median 464 mg)
- Protein per 100 kcal2,5 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamina A, UI L | 303 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 242 kcal | 242 kcal |
| Protein | 6,1 g | 6,1 g |
| Carbohydrates | 25,8 g | 25,8 g |
| Fat | 12,1 g | 12,1 g |
| Fiber | 1,5 g | 1,5 g |
| Sugars | 3 g | 3 g |
| Sodium | 712 mg | 712 mg |
Product details
- Barcode
- 0054627210366
- Label serving
- 0.091 TH BREADBOWL + 2 TBSP DIP (66 g)
- Category
- Panes
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Rye bread bowl (unbleached enriched wheat flour [niacin, reduced iron, thiamine mono-nitrates, riboflavin, folic acid, malted barley flour, ascorbic acid], water, rye flour, natural leavening [wheat flour, water, salt, sugar, soy oil [contains soy], caraway seeds, sea salt, vital wheat gluten, cultured wheat [wheat flour, vinegar], yeast, malt, softener [wheat flour,enzymes]), creamy dill dip (sour cream [cultured milk, cream, nonfat milk powder, gelatin], cream cheese [pasteurized cultured milk and cream, salt, stabilizers {xanthan gum, carob bean gum, and guar gum}], seasoning blend [monosodium glutamate, salt, dehydrated onion, sugar, dill, parsley flakes, extractives of garlic, expeller pressed sunflower oil], distilled vinegar, sodium benzoate and potassium sorbate added to protect flavor, pepper sauce [vinegar, aged red pepper, salt]).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Harina de trigoLevaduraCremaVinegarSaltAzúcar
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|---|---|---|---|---|
| White Sourdough sandwich bread Wegmans | 242 | 9,1 g | 45,4 g | 3 g |
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| Multigrain wholemeal bread Jumbo | 242 | 11,3 g | 39 g | 2,5 g |
| Zero Maida Protein Bread The Health Factory | 242 | 15,2 g | 41,5 g | 1,7 g |
| Pane rustico Conad | 242 | 8,5 g | 39 g | 4,5 g |
| Everyday Milk Bread Everyday | 242 | 6 g | 50 g | 2 g |
| Hverdagsgrovt Bakerhuset | 242 | 9,4 g | 39,5 g | 3,6 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Creamy dill dip with rye?
100 g of Creamy dill dip with rye has 242 kcal. Serving, 0.091 th breadbowl + 2 tbsp dip, 66 g (66 g): about 160 kcal.
How much protein is in Creamy dill dip with rye?
Creamy dill dip with rye contains 6,1 g of protein per 100 g (12% of the 50 g Daily Value), or 4 g in serving, 0.091 th breadbowl + 2 tbsp dip, 66 g (66 g). About 10% of its calories come from protein. Compared with other pan y productos horneados, that is in the lowest quarter (median 8,9 g).
How many carbs are in Creamy dill dip with rye?
Creamy dill dip with rye has 25,8 g of total carbohydrates per 100 g, including 1,5 g of fiber and 3 g of sugars.
How much fat is in Creamy dill dip with rye?
Creamy dill dip with rye contains 12,1 g of fat per 100 g, of which 7,6 g is saturated (38% of the Daily Value).
What vitamins and minerals does Creamy dill dip with rye contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamina A (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Creamy dill dip with rye?
100 g contains 712 mg of sodium, 31% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated 26 de febrero de 2026. FoodFactly last checked it on 7 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 1916411. License: CC0 1.0 (U.S. public domain). Source record dated 14 de julio de 2017. Imported 6 de noviembre de 2026.
- Open Food Facts, record 0054627210366. License: ODbL 1.0 (Open Food Facts). Source record dated 26 de febrero de 2026. Imported 7 de noviembre de 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.