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Wheat flour, wholemeal, type 1700 vs Rye flour (wholemeal) Type 1800: nutrition comparison

Per 100 g: 338 kcal for Wheat flour, wholemeal, type 1700, versus 321 kcal for Rye flour (wholemeal) Type 1800, a difference of 17 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Wheat flour, wholemeal, type 1700

Flour and starch100 g

Protein13.5 g 13.5 g

Fat2 g 2 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy338 kcal 338 kcal

Protein+2.7 g

Fat+0.5 g

Vitamin Dequal

Omega-3−0.1 g

Energy+17 kcal

Rye flour (wholemeal) Type 1800

Flour and starch100 g

Protein10.8 g 10.8 g

Fat1.5 g 1.5 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy321 kcal 321 kcal

Highest iron content

Wheat flour, wholemeal, type 1700 contains 1.8 mg more iron per 100 g.

Highest magnesium content

Wheat flour, wholemeal, type 1700 contains 48 mg more magnesium per 100 g.

Highest dietary fibre content

Rye flour (wholemeal) Type 1800 contains 8 g more dietary fibre 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	Wheat flour, wholemeal, type 1700	Rye flour (wholemeal) Type 1800
Macronutrients
Energy	338 kcal	321 kcal
Protein	13.5 g	10.8 g
Fat	2 g	1.5 g
of which saturated fat	0.3 g	0.2 g
of which polyunsaturated	1.5 g	0.8 g
of which omega-3	0 g	0.1 g
Carbohydrates	61 g	56.6 g
of which sugars	1 g	1.2 g
Dietary fibre	11 g	19 g
Water	13.4 g	14.3 g
Alcohol	0 g	0 g
Minerals
Calcium	26 mg	26 mg
Iron	5 mg	3.2 mg
Magnesium	130 mg	82 mg
Phosphorus	350 mg	340 mg
Potassium	390 mg	390 mg
Sodium	17 mg	2 mg
Zinc	3.4 mg	3.6 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	50 µg	70 µg

Wheat flour, wholemeal, type 1700 vs Rye flour (wholemeal) Type 1800: nutrition comparison

Wheat flour, wholemeal, type 1700

Rye flour (wholemeal) Type 1800

Full comparison, nutrient by nutrient

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