Rye flour, light
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 28% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 0.8 MG | 5% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 23 UG | 6% | |
| Choline, total | 10.8 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.8 MG | 6% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 5.9 UG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 130 MG | 10% | |
| Potassium, K | 224 MG | 5% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 1.3 MG | 12% | |
| Copper, Cu | 0.2 MG | 24% | |
| Manganese, Mn | 1.2 MG | 51% | |
| Selenium, Se | 17.6 UG | 32% |
Nutrition Highlights
- Very low in fat (1.3g per 100g).
- High in dietary fiber (8g per 100g), supporting digestive health.
- Good source of Copper, Cu (24% DV).
- Rich source of Manganese, Mn (51% of Daily Value per 100g).
- Good source of Selenium, Se (32% DV).
- Good source of Thiamin (28% DV).
About Rye flour, light
Rye flour is a whole grain flour made from finely ground rye kernels, offering a distinctive earthy flavor and dense texture that sets it apart from wheat-based flours. Light rye flour, in particular, is milled from the inner endosperm of the rye grain, making it slightly lighter in color and texture than dark rye flour while still retaining more nutrients than refined white flour. With 8 grams of fiber per 100 grams, it's an excellent source of dietary fiber that supports digestive health and helps maintain steady blood sugar levels. The flour also provides a good amount of protein at 9.8 grams per 100 grams, along with essential minerals like magnesium, phosphorus, and B vitamins that contribute to energy metabolism and overall wellness.
In the kitchen, light rye flour is prized for its versatility and unique characteristics. It's commonly used in traditional European breads like pumpernickel and sourdough rye, where it contributes a rich, slightly tangy flavor and dense crumb structure. Many bakers combine it with wheat flour to create lighter-textured breads that still maintain rye's distinctive taste. Beyond bread, light rye flour works well in crackers, pancakes, and even some pastry applications where a hearty, robust flavor is desired. Its lower gluten content compared to wheat flour means it requires different handling techniques, but many find its nutritional profile and complex flavor worth the extra attention. For those looking to incorporate more whole grains into their diet, light rye flour offers an accessible way to add variety and nutritional benefits to everyday baking.
Compare Rye flour, light
See how Rye flour, light compares to other foods:
- Rye flour, light vs Wheat flour, white (industrial), 11.5% protein, bleached, unenriched
- Rye flour, light vs Wheat flour, white (industrial), 11.5% protein, unbleached, enriched
- Rye flour, light vs Wheat flour, white (industrial), 13% protein, bleached, enriched
- Rye flour, light vs Sorghum flour, whole-grain
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