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OROWEAT, JEWISH RYE BREAD
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 2.5 MG | 16% | |
| Folate, total | 75 UG | 19% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 125 MG | 10% | |
| Iron, Fe | 2.3 MG | 13% | |
| Sodium, Na | 562 MG | 24% |
Nutrition Highlights
- Good source of dietary fiber (3.1g per 100g).
- Good source of Sodium, Na (24% DV).
About JEWISH RYE BREAD
Jewish Rye Bread combines unbleached enriched wheat flour with rye flour and caraway seeds in the proportions that define the style. The rye flour contributes earthy flavor and some additional fiber beyond what the wheat alone provides, while caraway is the aromatic signature. Corn grits add subtle texture. The enriched wheat flour base keeps the crumb soft and sliceable rather than the dense, heavy character of a pure rye loaf. Monoglycerides, DATEM, and calcium propionate handle shelf life and texture, placing this firmly in the commercial-bakery category.
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, RYE FLOUR, YEAST, SOYBEAN OIL, SUGAR, CARAWAY SEEDS, CORN GRITS, SALT, WHEAT GLUTEN, MONOGLYCERIDES, CALCIUM PROPIONATE (PRESERVATIVE), MONOCALCIUM PHOSPHATE, DATEM, CITRIC ACID, SOY LECITHIN.
Dietary Information
Notable micronutrients in JEWISH RYE BREAD include Sodium, Na (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 281 calories per 100 grams, JEWISH RYE BREAD gets 13% of its calories from protein, 71% from carbohydrates, and 15% from fat. This is moderately high, similar to many cooked grains and dairy products.
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