Flour, rye

Rye flour is made by milling rye grain. The figures here describe the flour itself, rather than bread or other foods made from it. It mainly provides carbohydrate, with 74g per 100g, alongside 14g of fibre, 7.3g of protein and 1.6g of fat. It also contains several vitamins and minerals.

Carbohydrate provides energy, while fibre supports normal bowel function. Rye contains gluten, so rye flour is not suitable for people with coeliac disease. The salt, sugar and fat content of foods made with rye flour will depend on the other ingredients used. Full nutrient figures for the flour are provided in the tables below.