Per serving: 256 calories, 5 g protein, 9 g total fat, 2 g saturated fat, 44 mg cholesterol, 40 g total carbohydrate, 23 g sugars, 2 g fibre, 229 mg sodium
Compared with wheat flour, rye flour has much less gluten, which explains why rye breads such as pumpernickel tend to have a heavier texture. Rye flour contains high quantities of pentosans (long-chain sugars), which have a high water-binding capacity. Baked goods made with rye flour retain moisture, which means they swell in the stomach, giving a sensation of fullness.