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Rye flour Type 815 vs Wheat flour, bakery, type 550: nutrition comparison

Per 100 g: 334 kcal for Rye flour Type 815, versus 344 kcal for Wheat flour, bakery, type 550, a difference of 10 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Rye flour Type 815

Flour and starch100 g

Protein6.9 g 6.9 g

Fat1 g 1 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy334 kcal 334 kcal

Protein−5.1 g

Fat−0.3 g

Vitamin Dequal

Omega-3equal

Energy−10 kcal

Wheat flour, bakery, type 550

Flour and starch100 g

Protein12 g 12 g

Fat1.3 g 1.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy344 kcal 344 kcal

Highest protein content

Wheat flour, bakery, type 550 contains 5.1 g more protein per 100 g.

Highest sugars content

Rye flour Type 815 contains 6.2 g more sugars per 100 g.

Highest iron content

Rye flour Type 815 contains 0.6 mg more iron 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 flour Type 815	Wheat flour, bakery, type 550
Macronutrients
Energy	334 kcal	344 kcal
Protein	6.9 g	12 g
Fat	1 g	1.3 g
of which saturated fat	0.1 g	0.3 g
of which polyunsaturated	0.5 g	0.7 g
of which omega-3	0.1 g	0 g
Carbohydrates	71 g	69.5 g
of which sugars	6.5 g	0.3 g
Dietary fibre	6.5 g	3.2 g
Water	13.8 g	15.1 g
Alcohol	0 g	0 g
Minerals
Calcium	22 mg	11 mg
Iron	2.1 mg	1.5 mg
Magnesium	26 mg	34 mg
Phosphorus	130 mg	120 mg
Potassium	170 mg	180 mg
Sodium	1 mg	2 mg
Zinc	1.5 mg	1.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	15 µg	16 µg

Rye flour Type 815 vs Wheat flour, bakery, type 550: nutrition comparison

Rye flour Type 815

Wheat flour, bakery, type 550

Full comparison, nutrient by nutrient

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