Pumpernickel Boule — Nutrition Facts & Ingredients
- Calories
- 160per serving
- Protein
- 10.7 gper 100 g
- Carbs
- 51.8 gper 100 g
- Fat
- 3.6 gper 100 g
Where to buy
Per serving (2 ONZ, 56 g): 160 calories. Per 100 g: 286 calories, 10.7 g protein, 3.6 g fat.
Nutrition Facts
Serving size2 ONZ (56g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Pumpernickel Boule
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Caramel Color, Enriched Wheat Flour, Fermented Rye Flour, Flour, Folic Acid, Ground Caraway Seeds, Niacin, Reduced Iron, Riboflavin, Rye Flour, Rye Meal, Salt, Soy Lecithin, Soybean Canola Oil, Sugar, Thiamine Mononitrate, Water, Wheat Gluten, Yeast
Frequently asked questions
How many calories are in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 286 calories.
How much protein is in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 10.71 g protein.
How many carbohydrates are in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 51.79 g carbohydrates. Of which 3.57 g sugars.
How much sugar is in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 3.57 g sugars.
How much sodium (salt) is in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 536.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Pumpernickel Boule?
Per 100 g of Pumpernickel Boule there are 3.6 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Pumpernickel Boule?
The main ingredients in Pumpernickel Boule are: Caramel Color, Enriched Wheat Flour, Fermented Rye Flour, Flour, Folic Acid.
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