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Sourdough Rye, White and Whole Wheat Bread Calories
Sourdough bread with whole grains and dietary fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Sourdough Rye, White and Whole Wheat Bread (35 g) has 86 calories. That works out to 245 calories per 100 g. It contains 16.6 g of carbs, 3 g of protein, 0.8 g of fat and 2.1 g of fiber. Its 0.5 mg of Manganese covers 22% of the Daily Value. Its glycemic index is 56 (medium), so it raises blood sugar at a moderate pace.
Sourdough Rye, White and Whole Wheat Bread Nutrition Facts
Selected: 1 slice (medium) · 35 g
86
KCAL / 35G
Carbs
16.6g
· 6% DV
Protein
3g
· 6% DV
Fat
0.8g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
Sourdough Rye, White and Whole Wheat Bread nutrition facts table · 1 slice (medium) (35 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 151 mg | 7% |
| Total carbohydrate | 16.6 g | 6% |
| Fiber | 2.1 g | 8% |
| Protein | 3 g | 6% |
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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How Many Calories in 1 Slice of Sourdough Rye, White and Whole Wheat Bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 86 kcal |
| 1 slice (thin) | 25 g | 61 kcal |
| 1 piece (small) | 45 g | 110 kcal |
| 1 slice (thick) | 50 g | 123 kcal |
| 2 slice (double) | 70 g | 172 kcal |
| 1 serving (medium) | 70 g | 172 kcal |
| 1 piece (large) | 90 g | 221 kcal |
| 100 g | 100 g | 245 kcal |
| 3 slice (triple) | 105 g | 257 kcal |
Calculated from 245 calories per 100 g.
Frequently Asked Questions About Sourdough Rye, White and Whole Wheat Bread
What makes sourdough rye, white and whole wheat bread different from regular bread?
Sourdough rye, white and whole wheat bread is fermented with a sourdough culture rather than relying only on commercial yeast. That fermentation gives it a tangier flavor, while rye and whole wheat flour can make the loaf denser and more substantial than white bread.
Is sourdough rye, white and whole wheat bread healthy?
Yes, sourdough rye, white and whole wheat bread can fit into a balanced diet, especially when you choose the whole-grain versions for their fiber. Pairing a slice with foods such as eggs, beans or vegetables makes it a more filling part of a meal.
Why does sourdough rye, white and whole wheat bread taste sour?
Sourdough rye, white and whole wheat bread tastes tangy because naturally occurring yeasts and bacteria ferment the dough. Longer fermentation and the type of flour used can make that sour flavor more noticeable.
What is the difference between the rye, white and whole wheat versions of sourdough rye, white and whole wheat bread?
The rye version is often denser and more earthy, while the white-flour version is usually lighter in texture. Whole wheat bread retains the grain’s bran and germ, giving it a more pronounced wheat flavor and more fiber.
How is sourdough rye, white and whole wheat bread made?
Sourdough rye, white and whole wheat bread is made by mixing flour and water with a live sourdough starter, letting the dough ferment, then baking it. Rye and whole wheat flours can produce a heavier dough, and the starter needs to be active for reliable rising.
Does sourdough rye, white and whole wheat bread contain gluten?
Yes, sourdough rye, white and whole wheat bread contains gluten because rye and wheat are gluten-containing grains. Fermentation does not make it safe for people with coeliac disease, who need bread specifically made and certified gluten-free.
Why is sourdough rye, white and whole wheat bread so dense?
Sourdough rye, white and whole wheat bread can be dense because rye flour and whole-grain flour absorb water differently and do not form the same stretchy structure as white wheat flour. A heavy loaf can also result if the starter is not active enough.
How should you store sourdough rye, white and whole wheat bread?
Store sourdough rye, white and whole wheat bread in a bread box or a breathable bag at room temperature, keeping the cut side covered. Avoid the refrigerator, which can make bread stale faster; freeze extra slices if you will not eat them soon.
Can you freeze sourdough rye, white and whole wheat bread?
Yes, sourdough rye, white and whole wheat bread freezes well. Slice it first and seal the slices in a freezer bag, so you can take out only what you need and toast it straight from frozen or let it thaw.
Is sourdough rye, white and whole wheat bread better toasted?
Toasting sourdough rye, white and whole wheat bread is a good way to bring out its aroma and crisp the outside, particularly for dense rye or whole wheat slices. It works well with eggs, cheese, soup or avocado.
Sourdough Rye, White and Whole Wheat Bread Vitamins & Minerals
Vitamins
B1
0.11mg · 9% DV
B3
1.33mg · 8% DV
Biotin
1.43µg · 5% DV
B2
0.06mg · 5% DV
Minerals
Manganese
0.5mg · 22% DV
Selenium
11µg · 20% DV
Copper
0.09mg · 10% DV
Phosphorus
67mg · 10% DV
Sodium
151mg · 7% DV
Potassium ⭐
77mg · 2% DV
Sourdough Rye, White and Whole Wheat Bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sourdough Rye, White and Whole Wheat Bread
To burn the 86 calories in 1 slice (medium) (35 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.
What is Sourdough Rye, White and Whole Wheat Bread?
Sourdough Rye, White and Whole Wheat Bread is made with rye flour and both white and whole-wheat flour, leavened with a fermented starter. The blend gives it a gently tangy flavour alongside the grain’s earthy notes; its crumb and crust vary with the recipe and bake.
Serve it at breakfast with eggs, cheese or preserves, use it for sandwiches, or offer it alongside soup and other meals. Its whole-grain flour contributes dietary fibre: a 100 g portion provides 6.1 g. For a lighter meal, pair a slice with vegetables and a simple protein, rather than loading it with rich spreads.
How Nutritious Is Sourdough Rye, White and Whole Wheat Bread?
Nutrient density
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.
Satiety score
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.
Is Sourdough Rye, White and Whole Wheat Bread Processed?
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.
Does Sourdough Rye, White and Whole Wheat Bread Contain Allergens?
Contains these allergens:
Which Diets Is Sourdough Rye, White and Whole Wheat Bread Good For?
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
Sourdough Rye, White and Whole Wheat Bread Fat Profile
SATURATED
0.11g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.