USDA Standard Reference · Baked Products
Bread, rye, toasted
Nutrition facts per 100g, sourced verbatim from USDA FoodData Central (FDC ID 172685).
- 284
- Calories
- 9.4g
- Protein
- 53.1g
- Carbs
- 3.6g
- Fat
Bread, rye, toasted contains 284 calories per 100g, according to the USDA FoodData Central database. It provides 9.4g of protein, 3.6g of fat, and 53.1g of carbohydrates per 100g. Dietary fiber: 6.4g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
What This Food Tells Us
Bread, rye, toasted is catalogued in the USDA FoodData Central database under FDC ID 172685 as a usda standard reference entry, belonging to the "Baked Products" food group. Each 28.35g serving delivers 284 calories, broken down into 9.4g protein, 3.6g fat, and 53.1g carbohydrates. This macronutrient profile shapes how the food contributes to daily energy needs and fits into different eating patterns.
Looking deeper at the nutrient density, this item provides 6.4g of dietary fiber (23% of the 28g daily reference) per 100g alongside 4.2g of total sugars and 664mg of sodium (29% of the 2,300mg daily limit). By calorie share, protein supplies 13%, fat 11%, and carbohydrates 75% of total energy, useful when matching a food to goals like muscle building, weight management, or blood-sugar balance. Notable micronutrient strengths include Sodium, Na at 29% DV.
Based on the per-100g standardization (FDA convention), Bread, rye, toasted qualifies as good fiber source, high sodium within common dietary frameworks. All figures originate from USDA laboratory analysis or manufacturer-submitted label data under the FDC USDA Standard Reference program. USDA stores values at a 100g standardization to enable apples-to-apples comparison; this page surfaces both the per-serving FDA-label values (matching the package) and the per-100g basis when they differ. Use the Similar Foods section below to see 6 nutritionally comparable items, or browse the full "Baked Products" category for context. For a broader view, the nutrition guides linked below explain how to read daily values, compare foods fairly, and spot hidden sugars that routine label reading misses.
Nutritional Value at a Glance
At 284 calories per 100g, Bread, rye, toasted gets 13% of its calories from protein , 11% from fat , and 75% from carbohydrates. This is a carbohydrate-dense food that can serve as a quick energy source.
With 6.4g of dietary fiber per 100g (23% DV), this is a good source of fiber that supports digestive health and may help with satiety.
Notable micronutrients include Sodium, Na (29% DV).
Note: at 664mg per 100g (29% of the 2,300mg daily limit), this food is relatively high in sodium. Those monitoring salt intake should factor this in.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Wheat
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text — it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Values per 100g
Macro Breakdown
284 kcal = 14% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Bread, rye, toasted compares to Baked Products
Per 100 g, against the average across all baked products foods in USDA FoodData Central.
78% Higher in protein than 78% of baked products on record.
Category averages computed live across the USDA Baked Products group. Compare against a specific food →
Full Nutrient Breakdown
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 53.1 G | 0% |
| Energy | 284.0 KCAL | — |
| Fiber, total dietary | 6.4 G | 0% |
| Protein | 9.4 G | 0% |
| Total Sugars | 4.2 G | — |
| Total lipid (fat) | 3.6 G | 0% |
| Alcohol, ethyl | 0.0 G | — |
| Ash | 2.7 G | — |
| Caffeine | 0.0 MG | — |
| Energy | 1188.0 kJ | — |
| Theobromine | 0.0 MG | — |
| Water | 31.0 G | — |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.3 G | — |
| Arginine | 0.4 G | — |
| Aspartic acid | 0.5 G | — |
| Choline, total | 16.1 MG | — |
| Cystine | 0.2 G | — |
| Folate, DFE | 148.0 UG | — |
| Folate, food | 39.0 UG | — |
| Folate, total | 103.0 UG | — |
| Folic acid | 64.0 UG | — |
| Glutamic acid | 2.9 G | — |
| Glycine | 0.3 G | — |
| Histidine | 0.2 G | — |
| Isoleucine | 0.4 G | — |
| Leucine | 0.6 G | — |
| Lysine | 0.3 G | — |
| Methionine | 0.2 G | — |
| Niacin | 3.8 MG | — |
| Pantothenic acid | 0.3 MG | — |
| Phenylalanine | 0.5 G | — |
| Proline | 1.0 G | — |
| Riboflavin | 0.3 MG | — |
| Serine | 0.5 G | — |
| Thiamin | 0.4 MG | — |
| Threonine | 0.3 G | — |
| Tryptophan | 0.1 G | — |
| Tyrosine | 0.2 G | — |
| Valine | 0.4 G | — |
| Vitamin B-12 | 0.0 UG | — |
| Vitamin B-12, added | 0.0 UG | — |
| Vitamin B-6 | 0.1 MG | — |
| Vitamin C, total ascorbic acid | 0.2 MG | — |
| Vitamin E, added | 0.0 MG | — |
| Vitamin K (phylloquinone) | 1.3 UG | — |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 80.0 MG | 6% |
| Iron, Fe | 3.1 MG | 17% |
| Potassium, K | 183.0 MG | 4% |
| Sodium, Na | 664.0 MG | 29% |
| Vitamin D (D2 + D3), International Units | 0 IU | 0% |
| Carotene, alpha | 0.0 UG | — |
| Carotene, beta | 4.0 UG | — |
| Copper, Cu | 0.2 MG | — |
| Cryptoxanthin, beta | 1.0 UG | — |
| Lycopene | 0.0 UG | — |
| Magnesium, Mg | 43.0 MG | — |
| Manganese, Mn | 0.9 MG | — |
| Phosphorus, P | 138.0 MG | — |
| Retinol | 0.0 UG | — |
| Selenium, Se | 34.0 UG | — |
| Vitamin A, IU | 4 IU | — |
| Vitamin A, RAE | 0.0 UG | — |
| Vitamin D (D2 + D3) | 0.0 UG | — |
| Vitamin E (alpha-tocopherol) | 0.4 MG | — |
| Zinc, Zn | 1.3 MG | — |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 MG | 0% |
| Fatty acids, total saturated | 0.7 G | 0% |
| Fatty acids, total monounsaturated | 1.4 G | — |
| Fatty acids, total polyunsaturated | 0.9 G | — |
| MUFA 16:1 | 0.0 G | — |
| MUFA 18:1 | 1.4 G | — |
| MUFA 20:1 | 0.0 G | — |
| MUFA 22:1 | 0.0 G | — |
| PUFA 18:2 | 0.8 G | — |
| PUFA 18:3 | 0.1 G | — |
| PUFA 18:4 | 0.0 G | — |
| PUFA 20:4 | 0.0 G | — |
| PUFA 20:5 n-3 (EPA) | 0.0 G | — |
| PUFA 22:5 n-3 (DPA) | 0.0 G | — |
| PUFA 22:6 n-3 (DHA) | 0.0 G | — |
| SFA 10:0 | 0.0 G | — |
| SFA 12:0 | 0.0 G | — |
| SFA 14:0 | 0.0 G | — |
| SFA 16:0 | 0.4 G | — |
| SFA 18:0 | 0.3 G | — |
| SFA 4:0 | 0.0 G | — |
| SFA 6:0 | 0.0 G | — |
| SFA 8:0 | 0.0 G | — |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 56.0 UG | — |
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Muffins, blueberry, prepared from recipe, made with low fat (2%) milk
Cake, pound, commercially prepared, fat-free
Bread, white, prepared from recipe, made with low fat (2%) milk
Pie, lemon meringue, prepared from recipe
Waffles, plain, frozen, ready-to-heat
Bread, naan, whole wheat, commercially prepared, refrigerated
→ Compare Bread, rye, toasted side-by-side with Muffins and Cake
Frequently Asked Questions
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More in This Category
Other foods in Baked Products
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central October 2024 release. See our methodology.
Source: USDA FoodData Central (FDC ID 172685) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.