1 serving (50 grams) contains 125 calories, 4.2 grams of protein, 1.6 grams of fat, and 24.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1071.4 mg | 46% | |
| Total Carbohydrates | 114.3 g | 41% | |
| Dietary Fiber | 15.5 g | 55% | |
| Sugars | 3.6 g | ||
| protein | 20.2 g | 40% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 119.0 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 595.2 mg | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Roggenvollkornbrot
Roggenvollkornbrot, or whole rye bread, is a traditional German bread made primarily from whole grain rye flour, water, and a natural sourdough starter. Often dense and moist, it features a tangy flavor resulting from the fermentation process. While additional ingredients like seeds or coarse grains may be included, Roggenvollkornbrot is typically free of excessive sugar, oils, or additives, emphasizing its wholesome nature. Rich in dietary fiber and essential nutrients, this bread supports digestive health and provides sustained energy due to its complex carbohydrates. It is also lower on the glycemic index compared to refined breads, making it a good option for blood sugar management. However, its dense nature and high caloric content might not suit those with lower energy needs in excess portions. Roggenvollkornbrot is an enduring staple in German cuisine, celebrated for its hearty composition and nutritional value.
