Rye
What it is
Rye is a cereal grain. This reference describes rye grain before recipe preparation; it does not describe the composition of a slice of rye bread.
What it does
The grain record contains 15.1 g of fiber, 10.3 g of protein and 0.316 mg of thiamin per 100 g. Thiamin participates in the metabolism that allows cells to use energy.
Research context and ingredient forms
Rye bread can contain wheat flour and other ingredients. The name of the bread does not show how much whole rye grain is present or whether the finished food matches this table.
Using this information
Use a bread label for a bread serving. For a grain recipe, distinguish the dry ingredient weight from the cooked weight after water has been absorbed.
Considerations
Rye contains gluten and is not appropriate for a gluten-free diet required for celiac disease.
Food sources and composition
| Nutrient | Amount and serving basis | Food and source |
|---|---|---|
| Energy | 338 kcal per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Protein | 10.3 g per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Total lipid (fat) | 1.63 g per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Carbohydrate, by difference | 75.9 g per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Fiber, total dietary | 15.1 g per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Magnesium, Mg | 110 mg per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Potassium, K | 510 mg per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Sodium, Na | 2 mg per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
| Thiamin | 0.316 mg per 100 g edible portion | Rye grain; Rye grain SR Legacy April 2018; FDC published 2019-04-01 |
Scientific Research & References
- Rye grain
2019 · USDA Agricultural Research Service
Limitations: Historical food/preparation-specific composition, not a current brand label or clinical-outcome estimate.
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.
- Thiamin: NIH Office of Dietary Supplements Fact Sheet
NIH Office of Dietary Supplements
Limitations: Supports only the stated food identity or normal nutrient role; not proof of a food-specific treatment benefit.
Source assessment recorded.
- Questions and Answers on the Gluten-Free Food Labeling Final Rule
U.S. Food and Drug Administration
Limitations: Supports only the stated food identity or normal nutrient role; not proof of a food-specific treatment benefit.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.