Rye Flour Blend

Packaged product Grains and Pasta King Arthur Baking Company

Rye Flour Blend contains 333 kcal per 100 g. A serving, 1 portion, 30 g (30 g) provides about 100 kcal.

Roughly 92% of its calories come from carbohydrates, with 8% from protein and 0% from fat (estimated with general energy factors).

That is close to the median for grains and pasta on FoodFactly (346 kcal per 100 g).

100 g provides 13% of the Daily Value for iron.

The values are as declared on the product label and entered by Open Food Facts contributors.

333kcal per 100 g
6.7 gprotein
73.3 gcarbohydrates
0 gfat
100kcal in serving, 1 portion, 30 g (30 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 333 kcal
Total fat L 0 g 0%
Saturated fat L 0 g 0%
Trans fat L 0 g
Cholesterol L 0 mg 0%
Sodium L 0 mg 0%
Total carbohydrates L 73.3 g 27%
Dietary fiber L 10 g 36%
Total sugars L 0 g
Added sugars L 0 g 0%
Protein L 6.7 g 13%
Vitamin D L 0 µg0%
Calcium L 33.3 mg3%
Iron L 2.3 mg13%
Potassium L 367 mg8%

% 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: 8%Carbohydrates: 92%333kcal / 100 g
  • Protein 8%
  • Carbohydrates 92%

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

Iron13%Potassium8%Calcium3%Vitamin D0%

Nutritional insights

  • Protein6.7 gbelow the median for grains and pasta (median 8 g)
  • Fiber10 gin the top quarter of grains and pasta (median 3 g)
  • Sugars0 gin the lowest quarter of grains and pasta (median 2.2 g)
  • Fat0 gin the lowest quarter of grains and pasta (median 2.9 g)
  • Saturated fat0 gin the lowest quarter of grains and pasta (median 0.53 g)
  • Sodium0 mgin the lowest quarter of grains and pasta (median 132 mg)
  • Protein per 100 kcal2 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
King Arthur Baking Company
Barcode
0071012108138
Label serving
1 portion (30 g)
Category
Grains and Pasta

Ingredients

Ingredients not reported.

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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 0071012108138. License: ODbL 1.0 (Open Food Facts). Source record dated November 14, 2025. Imported November 12, 2026.

Last updated: . Data quality score: 95/100 (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.

Frequently asked questions

How many calories are in Rye Flour Blend?

100 g of Rye Flour Blend has 333 kcal. Serving, 1 portion, 30 g (30 g): about 100 kcal.

How much protein is in Rye Flour Blend?

Rye Flour Blend contains 6.7 g of protein per 100 g (13% of the 50 g Daily Value), or 2 g in serving, 1 portion, 30 g (30 g). About 8% of its calories come from protein. Compared with other grains and pasta, that is below the median (median 8 g).

How many carbs are in Rye Flour Blend?

Rye Flour Blend has 73.3 g of total carbohydrates per 100 g, including 10 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Rye Flour Blend?

Rye Flour Blend contains 0 g of fat per 100 g, of which 0 g is saturated (0% of the Daily Value).

What vitamins and minerals does Rye Flour Blend contain?

Per 100 g, the most notable amounts relative to the Daily Value are iron (13% DV). The full list is in the vitamins and minerals table above.

How much sodium is in Rye Flour Blend?

100 g contains 0 mg of sodium, 0% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated November 14, 2025. FoodFactly last checked it on November 12, 2026. Each value above shows whether it was measured, calculated or taken from a label.