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Dense, fiber-rich bread made with whole rye kernels.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Mestemacher Whole Rye Bread (45 g) has 87 calories. That works out to 193 calories per 100 g. It contains 16.9 g of carbs, 2.5 g of protein, 0.5 g of fat and 3.8 g of fiber. Its 9 µg of Selenium covers 16% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 45 g
87
KCAL / 45G
Carbs
16.9g
· 6% DV
Protein
2.5g
· 5% DV
Fat
0.5g
· 1% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 12% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 203 mg | 9% |
| Total carbohydrate | 16.9 g | 6% |
| Fiber | 3.8 g | 14% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 45 g | 87 kcal |
| 1 ounce (medium) | 28.4 g | 55 kcal |
| 1 slice (thin) | 30 g | 58 kcal |
| 1 slice (thick) | 60 g | 116 kcal |
| 1 serving (large) | 75 g | 145 kcal |
| 2 slice (medium) | 90 g | 174 kcal |
| 100 g | 100 g | 193 kcal |
Calculated from 193 calories per 100 g.
Mestemacher Whole Rye Bread is ready to eat straight from the package. Serve its dense slices with cheese, eggs, or smoked fish, or pair them with soup and salad; the firm texture also holds up well under toppings.
No, Mestemacher Whole Rye Bread is ready to eat and does not need baking or cooking. You can eat it cold from the package or warm a slice if you prefer a softer center or toasted edges.
After opening Mestemacher Whole Rye Bread, close the package tightly and keep it in a cool, dry place. If you will not finish it soon, freeze individual slices to reduce the chance of mold and avoid thawing the whole loaf.
Yes, Mestemacher Whole Rye Bread freezes well. Separate the slices before freezing in an airtight bag, so you can thaw only what you need or warm a slice directly in a toaster.
No, Mestemacher Whole Rye Bread is not simply another name for pumpernickel. Both are dense German-style rye breads, but pumpernickel usually refers to a distinct, very dark rye bread made using a slow-baking method.
Mestemacher Whole Rye Bread tastes earthy and grainy, with a slight tang and a chewy texture from the whole rye kernels. It is denser and less soft than typical sandwich bread, so strong toppings pair well with it.
Mestemacher Whole Rye Bread is made primarily from whole rye kernels. The kernels give the loaf its characteristic dense, moist slices and noticeable grain texture, unlike bread made from finely milled flour alone.
No, an unopened package of Mestemacher Whole Rye Bread does not need refrigeration. Store it in a cool, dry place and follow the date printed on the package; refrigerate or freeze leftovers only if needed after opening.
Mestemacher Whole Rye Bread can fit into a weight-loss eating plan, and its dense, fiber-rich slices may feel filling. It does not cause weight loss on its own, so consider the amount eaten and calorie-rich toppings too.
People with diabetes can include Mestemacher Whole Rye Bread, but its carbohydrates can still raise blood sugar. Portion size and what you eat with it matter; a dietitian can help match it to your individual meal plan.
Vitamins
B1
0.11mg · 9% DV
B3
0.68mg · 4% DV
B6
0.07mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Selenium
9µg · 16% DV
Manganese
0.36mg · 16% DV
Copper
0.09mg · 10% DV
Phosphorus
68mg · 10% DV
Sodium
203mg · 9% DV
Potassium ⭐
90mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 slice (medium) (45 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mestemacher Whole Rye Bread is a packaged German-style loaf made with whole rye kernels. It is compact and dark, with a pleasantly tangy, earthy grain flavour and a firm texture that holds together well when sliced.
In Germany, it is commonly served in thin slices with cheese, cold cuts or savoury spreads; elsewhere, it works just as well for breakfast or a quick open sandwich. Its whole-grain rye gives it a substantial, fibre-rich character: it provides 8.5 g of fibre per 100 g. The dense slices are satisfying with simple toppings, such as cottage cheese and cucumber, or alongside soup for an easy meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.09g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.