Bread, reduced-calorie, rye

Plant foods · Grains · Baked goods

g
Macronutrients 82 / 100 How is this scored?

Composition

Energy

Protein 9.1 g · 36 kcal/100g
Fat 2.9 g · 26 kcal/100g
Carbs 40.5 g · 162 kcal/100g
Fiber 12.0 g
Water 46 g
Total energy 203 kcal

Energy is predominantly from carbs (72%); EFSA recommends 45–60% for a balanced diet

Fat quality 63 / 100 How is this scored?
Total fat
2.9g
Saturated
0.4g
Monounsat.
0.7g
Polyunsat.
0.8g
Omega-6
0.71g

Saturated fat is 1.6% of energy, within the WHO limit of 10%.

Protein quality 78 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 78%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Lysine (78% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 48 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 0.4 mg
Vitamin D 0.0 µg
Vitamin E 0.3 mg
Vitamin K 1 µg
Thiamin (B1) 0.37 mg
Riboflavin (B2) 0.24 mg
Niacin (B3) 2.5 mg
Pantothenic (B5) 0.3 mg
Vitamin B6 0.08 mg
Folate (B9) 58 µg
Vitamin B12 0.04 µg

Minerals

Calcium 76 mg
Iron 3.1 mg
Magnesium 22 mg
Phosphorus 78 mg
Potassium 98 mg
Sodium 513 mg
Zinc 0.7 mg
Copper 0.13 mg
Manganese 0.45 mg
Selenium 27.9 µg

Notable source of Selenium (51% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.