Jewish Rye Bread
Packaged product Bread and Baked Goods Arnold
Jewish Rye Bread contains 268 kcal per 100 g. A serving, 2 slices, 41 g (41 g) provides about 110 kcal.
Roughly 74% of its calories come from carbohydrates, with 16% from fat and 11% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (263 kcal per 100 g).
100 g provides 56% of the Daily Value for manganese, 20% of the Daily Value for copper and 20% of the Daily Value for Niacin (B3).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 268 kcal | |
| Total fat L | 4.9 g | 6% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 707 mg | 31% |
| Total carbohydrates L | 51.2 g | 19% |
| Dietary fiber L | 4.9 g | 18% |
| Total sugars L | 4.9 g | |
| Added sugars L | 2.4 g | 5% |
| Protein L | 7.3 g | 15% |
| Vitamin A L | 0.26 µg | 0% |
| Vitamin C L | 0.15 mg | 0.2% |
| Vitamin D L | 0.071 µg | 0.4% |
| Vitamin E L | 0.63 mg | 4% |
| Thiamin (B1) L | 0 mg | 0% |
| Riboflavin (B2) L | 0.24 mg | 19% |
| Niacin (B3) L | 3.2 mg | 20% |
| Pantothenic acid (B5) L | 0.38 mg | 8% |
| Vitamin B6 L | 0.11 mg | 6% |
| Folate (B9) L | 73 µg | 18% |
| Vitamin B12 L | 0.008 µg | 0.3% |
| Calcium L | 85 mg | 7% |
| Iron L | 2.9 mg | 16% |
| Magnesium L | 45.6 mg | 11% |
| Phosphorus L | 157 mg | 13% |
| Potassium L | 122 mg | 3% |
| Zinc L | 1.3 mg | 12% |
| Copper L | 0.18 mg | 20% |
| Manganese L | 1.3 mg | 56% |
| Selenium L | 5.9 µg | 11% |
| Iodine L | 22.2 µg | 15% |
% 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 11%
- Carbohydrates 74%
- Fat 16%
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
- Protein7.3 gin the lowest quarter of bread and baked goods (median 8.9 g)
- Fiber4.9 gabove the median for bread and baked goods (median 3.3 g)
- Sugars4.9 gabove the median for bread and baked goods (median 3.1 g)
- Fat4.9 gabove the median for bread and baked goods (median 3.6 g)
- Saturated fat0 gin the lowest quarter of bread and baked goods (median 0.4 g)
- Sodium707 mgin the top quarter of bread and baked goods (median 467 mg)
- Protein per 100 kcal2.7 gprotein density, useful for comparing foods with different calorie levels
- Water32.5 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 0 g |
|---|---|
| Polyunsaturated fat L | 2.4 g |
Sugars and starch (1)
| Starch L | 31 g |
|---|
Carotenoids (2)
| Beta-carotene L | 2.7 µg |
|---|---|
| Vitamin D (D2 + D3), International Units L | 0 IU |
Other components (3)
| Water L | 32.5 g |
|---|---|
| Alcohol L | 0.001 g |
| Folic acid L | 73 µg |
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 | 268 kcal | 268 kcal |
| Protein | 7.3 g | 7.3 g |
| Carbohydrates | 51.2 g | 51.2 g |
| Fat | 4.9 g | 4.9 g |
| Fiber | 4.9 g | 4.9 g |
| Sugars | 4.9 g | 4.9 g |
| Sodium | 719 mg | 707 mg |
Product details
Ingredients
Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, rye flour, sugar, soybean oil, yeast, salt, ground caraway, molasses, preservatives (calcium propionate, sorbic acid), grain vinegar, monoglycerides, datem, fumaric acid, garlic powder, onion powder, ground dill seed, soy lecithin, acetic acid, lactic acid, hydrogenated soybean oil, wheat gluten, natural flavor, calcium sulfate.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarYeastSaltVinegarGarlicOnion
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|---|---|---|---|---|
| Pan Bauletto - Di Grano Duro u Unes | 268 | 9.1 g | 48 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 Jewish Rye Bread?
100 g of Jewish Rye Bread has 268 kcal. Serving, 2 slices, 41 g (41 g): about 110 kcal.
How much protein is in Jewish Rye Bread?
Jewish Rye Bread contains 7.3 g of protein per 100 g (15% of the 50 g Daily Value), or 3 g in serving, 2 slices, 41 g (41 g). About 11% of its calories come from protein. Compared with other bread and baked goods, that is in the lowest quarter (median 8.9 g).
How many carbs are in Jewish Rye Bread?
Jewish Rye Bread has 51.2 g of total carbohydrates per 100 g, including 4.9 g of fiber and 4.9 g of sugars.
How much fat is in Jewish Rye Bread?
Jewish Rye Bread contains 4.9 g of fat per 100 g, of which 0 g is saturated (0% of the Daily Value).
What vitamins and minerals does Jewish Rye Bread contain?
Per 100 g, the most notable amounts relative to the Daily Value are manganese (56% DV), copper (20% DV), Niacin (B3) (20% DV), Riboflavin (B2) (19% DV) and Folate (B9) (18% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Jewish Rye Bread?
100 g contains 707 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 February 26, 2026. FoodFactly last checked it on November 7, 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 2460291. License: CC0 1.0 (U.S. public domain). Source record dated November 4, 2022. Imported November 6, 2026.
- Open Food Facts, record 0073410032107. License: ODbL 1.0 (Open Food Facts). Source record dated February 26, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.