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Nutrition Report

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SLICED RYE BREAD

Nutrition Facts

Serving Size 2 SLICE

Calories 206

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 2.6g 3% Tot. Carb. 38.6g 14%
Sat. Fat 0.5g 2% Dietary Fiber 4.6g 17%
Trans Fat - - - g   Sugars 3.1g  
Cholesterol 0mg 0% Protein 6.8g  
Sodium 528mg 23%    
  • Protein   14%
  • Fat   3%
  • Carbohydrates   14%
  • Calcium   4%
  • Added Sugar  
  • Cholesterol   0%
  • Calories   10%
  • Total Sugars   2%
  • Dietary Fiber   17%
  • Iron   13%
  • Trans Fatty Acid  
  • Sodium   23%
  • Saturated Fat   2%
  • Mono Fat  

INGREDIENTS:  SLICED RYE BREAD (ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), RYE FLOUR, RYE FLOUR ENRICHED (RYE FLOUR, SALT, WHEAT FLOUR ENRICHED, GROUND CARAWAY SEEDS, SUGAR, ACETIC ACID, LACTIC ACID, GROUND DILL WEED), WATER, YEAST, MALT, GROUND CARAWAY, TUMARIC ACID, ONION POWDER, CALCIUM SULFATE, SALT, ENZYMES (CONTAINS WHEAT), MONOGLYCERIDES. MADE IN A FACILITY THAT PROCESSES THE FOLLOWING ALLERGENS: SOY, EGG, WHEAT.)

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at nutrition@dining.rutgers.edu

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