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High-fiber, low-fat, rye-based bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Untad rye bread (35 g) has 77 calories. That works out to 220 calories per 100 g. It contains 15.1 g of carbs, 2.3 g of protein, 0.5 g of fat and 2.1 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
77
KCAL / 35G
Carbs
15.1g
· 5% DV
Protein
2.3g
· 5% DV
Fat
0.5g
· 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 82% · Protein 12% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.07 g | 0% |
| Trans fat | 0 g | |
| Sodium | 137 mg | 6% |
| Total carbohydrate | 15.1 g | 5% |
| Fiber | 2.1 g | 8% |
| Protein | 2.3 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) | 35 g | 77 kcal |
| 1 slice (thin) | 25 g | 55 kcal |
| 1 slice (thick) | 50 g | 110 kcal |
| 1 piece (small) | 50 g | 110 kcal |
| 2 slice (medium) | 70 g | 154 kcal |
| 1 serving (large) | 70 g | 154 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (large) | 100 g | 220 kcal |
Calculated from 220 calories per 100 g.
Yes, Untad rye bread is a high-fiber, low-fat bread that can fit into balanced meals. Pair it with foods such as eggs, vegetables, or a protein-rich spread rather than treating the bread itself as a health remedy.
Not automatically. Untad rye bread is rye-based, but the best comparison depends on the flours and other ingredients in each loaf. Check whether the rye bread is made with whole-grain flour and compare it with the ingredient list of the whole-wheat bread.
Untad rye bread does not cause weight loss on its own, but its fiber can make a meal more filling. Use it in a portion that suits your meal and pair it with vegetables and a source of protein.
Yes, some people with diabetes can include Untad rye bread in meals, but it still contains carbohydrates and can affect blood glucose. Count it as part of the meal; ask your clinician or dietitian what portion fits your individual plan.
Untad rye bread is rye-based, but its exact ingredients are listed on the package. The flour blend and other ingredients can vary by product formulation, so use the pack’s ingredient list if you need to confirm a specific ingredient.
You cannot tell from the name alone: rye-based bread is not necessarily made entirely from whole-rye flour. Check the ingredient list on the Untad package to see which flours are used and whether whole-grain flour is specified.
Keep Untad rye bread sealed in a cool, dry place and follow the storage directions and date on the package. If you see mold, discard the whole loaf rather than cutting away the affected spot.
Yes, Untad rye bread can be frozen. Freeze it in airtight packaging, preferably in slices, so you can take out only what you need; thaw the slices or toast them straight from frozen.
No, Untad rye bread does not need to be toasted; it can be eaten as it is. Toasting is simply an option if you want a crisp surface, or if you are making a warm sandwich.
Rye breads are often denser than white wheat breads because rye dough generally develops a different structure and traps less air. The exact texture of Untad rye bread also depends on its flour blend and recipe.
Vitamins
B1
0.08mg · 7% DV
B3
0.74mg · 5% DV
B6
0.06mg · 4% DV
Folate
12.25µg · 3% DV
Minerals
Manganese
0.39mg · 17% DV
Sodium
137mg · 6% DV
Selenium
3.15µg · 6% DV
Copper
0.05mg · 6% DV
Potassium ⭐
74mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 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.
Untad rye bread is a packaged loaf made with rye, a grain known for its earthy, slightly tangy flavour. Its crumb is usually denser and more substantial than that of a soft white loaf. Enjoy it at breakfast with cheese or eggs, or use it for sandwiches and toast; it also makes a hearty side for soup. In Turkey, rye bread can bring variety to the everyday breakfast table, while elsewhere it fits easily into familiar sandwiches and open-faced toppings.
It is high in fibre and low in fat, with 6 g of fibre per 100 g. For a lighter topping, pair it with vegetables or lean protein.
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
0.07g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.