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Rye bread with sour dough vs Farmers' bread: nutrition comparison

Per 100 g: 210 kcal for Rye bread with sour dough, versus 242 kcal for Farmers' bread, a difference of 32 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Rye bread with sour dough

Bread and bread products100 g

Protein6.5 g 6.5 g

Fat0.9 g 0.9 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy210 kcal 210 kcal

Protein−2.7 g

Fat−1.1 g

Vitamin Dequal

Omega-3equal

Energy−32 kcal

Farmers' bread

Bread and bread products100 g

Protein9.2 g 9.2 g

Fat2 g 2 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy242 kcal 242 kcal

Highest dietary fibre content

Rye bread with sour dough contains 5.4 g more dietary fibre per 100 g.

Highest protein content

Farmers' bread contains 2.7 g more protein per 100 g.

Highest zinc content

Rye bread with sour dough contains 0.5 mg more zinc per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Rye bread with sour dough	Farmers' bread
Macronutrients
Energy	210 kcal	242 kcal
Protein	6.5 g	9.2 g
Fat	0.9 g	2 g
of which saturated fat	0.1 g	0.7 g
of which polyunsaturated	0.4 g	0.6 g
of which omega-3	0.1 g	0 g
Carbohydrates	39 g	44.3 g
of which sugars	2 g	2.4 g
Dietary fibre	10.2 g	4.8 g
Water	43.9 g	40.4 g
Alcohol	0 g	0 g
Minerals
Calcium	20 mg	46 mg
Iron	1.8 mg	1.5 mg
Magnesium	45 mg	38 mg
Phosphorus	180 mg	170 mg
Potassium	230 mg	200 mg
Sodium	530 mg	710 mg
Zinc	1.9 mg	1.4 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	18 µg	25 µg

Rye bread with sour dough vs Farmers' bread: nutrition comparison

Rye bread with sour dough

Farmers' bread

Full comparison, nutrient by nutrient

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