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Wholewheat bread vs Rye bread with sour dough: nutrition comparison

Per 100 g: 213 kcal for Wholewheat bread, versus 210 kcal for Rye bread with sour dough, a difference of 3 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Wholewheat bread

Bread and bread products100 g

Protein8.6 g 8.6 g

Fat1.3 g 1.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy213 kcal 213 kcal

Protein+2.1 g

Fat+0.4 g

Vitamin Dequal

Omega-3equal

Energy+3 kcal

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

Highest magnesium content

Wholewheat bread contains 37 mg more magnesium per 100 g.

Highest iron content

Wholewheat bread contains 1.3 mg more iron per 100 g.

Highest dietary fibre content

Rye bread with sour dough contains 3.2 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	Wholewheat bread	Rye bread with sour dough
Macronutrients
Energy	213 kcal	210 kcal
Protein	8.6 g	6.5 g
Fat	1.3 g	0.9 g
of which saturated fat	0.2 g	0.1 g
of which polyunsaturated	0.9 g	0.4 g
of which omega-3	0 g	0.1 g
Carbohydrates	38.3 g	39 g
of which sugars	0.7 g	2 g
Dietary fibre	7 g	10.2 g
Water	45.5 g	43.9 g
Alcohol	0 g	0 g
Minerals
Calcium	20 mg	20 mg
Iron	3.1 mg	1.8 mg
Magnesium	82 mg	45 mg
Phosphorus	220 mg	180 mg
Potassium	250 mg	230 mg
Sodium	580 mg	530 mg
Zinc	2.2 mg	1.9 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	22 µg	18 µg

Wholewheat bread vs Rye bread with sour dough: nutrition comparison

Wholewheat bread

Rye bread with sour dough

Full comparison, nutrient by nutrient

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