RYE BREAD Farmers Style
Packaged product Bread and Baked Goods Baker's choice
Data check: the calories do not match the protein, carbohydrate and fat values. The source data may contain an error, so treat these values with caution.
RYE BREAD Farmers Style contains 46 kcal per 100 g.
Roughly 83% of its calories come from carbohydrates, with 13% from protein and 3% from fat (estimated with general energy factors).
That is less energy than the typical item in bread and baked goods on FoodFactly, where the median is 220 kcal per 100 g across 473 products.
100 g provides 59% of the Daily Value for Thiamin (B1), 46% of the Daily Value for manganese and 22% of the Daily Value for copper.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 45.7 kcal | |
| Total fat L | 0.8 g | 1% |
| Saturated fat L | 0.1 g | 0.5% |
| Cholesterol L | 0.019 mg | 0% |
| Sodium L | 520 mg | 23% |
| Total carbohydrates L | 43.5 g | 16% |
| Dietary fiber L | 6.8 g | 24% |
| Total sugars L | 3 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 7 g | 14% |
| Vitamin A L | 0.58 µg | 0.1% |
| Vitamin C L | 0.069 mg | 0.1% |
| Vitamin D L | 0.036 µg | 0.2% |
| Vitamin E L | 0.49 mg | 3% |
| Thiamin (B1) L | 0.7 mg | 59% |
| Riboflavin (B2) L | 0.057 mg | 4% |
| Niacin (B3) L | 1 mg | 6% |
| Pantothenic acid (B5) L | 0.39 mg | 8% |
| Vitamin B6 L | 0.2 mg | 12% |
| Folate (B9) L | 44.4 µg | 11% |
| Vitamin B12 L | 0.019 µg | 0.8% |
| Calcium L | 22.9 mg | 2% |
| Iron L | 1.3 mg | 7% |
| Magnesium L | 41.4 mg | 10% |
| Phosphorus L | 181 mg | 15% |
| Potassium L | 278 mg | 6% |
| Zinc L | 1.5 mg | 14% |
| Copper L | 0.2 mg | 22% |
| Manganese L | 1.1 mg | 46% |
| Selenium L | 2.8 µg | 5% |
| Iodine L | 14.9 µg | 10% |
% 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 13%
- Carbohydrates 83%
- Fat 3%
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 gabove the median for bread and baked goods (median 6.8 g)
- Fiber6.8 gbelow the median for bread and baked goods (median 8.5 g)
- Sugars3 gabove the median for bread and baked goods (median 2.7 g)
- Fat0.8 gin the lowest quarter of bread and baked goods (median 1.5 g)
- Saturated fat0.1 gin the lowest quarter of bread and baked goods (median 0.3 g)
- Sodium520 mgin the top quarter of bread and baked goods (median 440 mg)
- Protein per 100 kcal15.3 gprotein density, useful for comparing foods with different calorie levels
- Water20.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 13.7 g |
|---|
Carotenoids (1)
| Beta-carotene L | 1.3 µg |
|---|
Other components (2)
| Water L | 20.9 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Baker's choice
- Barcode
- 4007933855987
- Quantity
- 500
- Category
- Rye breads
- Nutri-Score
- B as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Rye flour, wheat flour, water, yeast, rye sourdough (water, rye flour, salt), iodised salt, wheat gluten, roasted barley malt flour, preservatives (calciumpropionate, sorbic acid).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourYeastSalt
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|---|---|---|---|---|
| Pain complet de Seigle Polonia | 45 | 9.6 g | 57.9 g | 1.8 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 4007933855987. License: ODbL 1.0 (Open Food Facts). Source record dated March 21, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 70/100 (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.