Rye flour
What it is
Rye flour is a milled rye ingredient; this record describes medium rye flour. Reference food: Rye flour, medium.
What it does
For this named food form, USDA lists 349 kcal, 10.9 g protein, 1.52 g total fat, 75.4 g carbohydrate per 100 g edible portion. The table describes composition rather than a recommended serving or a clinical effect.
Research context and ingredient forms
These are historical SR Legacy data from April 2018, published in FoodData Central in 2019. Variety, water content, preparation, and recipe can change the result. Scale a matching food by edible portion grams divided by 100; do not transfer the values to a different form.
Using this information
Light, medium, dark, and whole-grain rye flours are not necessarily the same composition. Check which type the recipe specifies.
Considerations
Avoid raw flour or dough; follow cooking directions.
Food sources and composition
| Nutrient | Amount and serving basis | Food and source |
|---|---|---|
| Energy | 349 kcal per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Protein | 10.9 g per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Total lipid (fat) | 1.52 g per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Carbohydrate, by difference | 75.4 g per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Fiber, total dietary | 11.8 g per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Calcium, Ca | 24 mg per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Iron, Fe | 2.54 mg per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Magnesium, Mg | 63 mg per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Potassium, K | 374 mg per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
| Vitamin C, total ascorbic acid | 0 mg per 100 g edible portion | Rye flour, medium; Rye flour, medium SR Legacy April 2018; FDC published 2019-04-01 |
Scientific Research & References
- Rye flour, medium
2019 · USDA Agricultural Research Service
Limitations: Historical food-form-specific composition, not a current brand label. Values may be analytical, calculated or imputed; missing nutrients are omitted, not assumed zero.
Source assessment recorded.
- USDA National Nutrient Database for Standard Reference, Legacy Release: Documentation
2018 · USDA Agricultural Research Service
Limitations: Historical dataset; values may be analytical, calculated, imputed, or assumed zero. Not clinical-outcome evidence.
Source assessment recorded.
- Handling Flour Safely: What You Need to Know
U.S. Food and Drug Administration
Limitations: Supports the bounded definition or statement mapped to it. This source alone does not establish a food- or product-specific clinical benefit.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.