Bread, 1/2 wholemeal flour, water, home made
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 39 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Kilojoules | 982 | kJ | 60a | Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 232 | kcal | 60b | Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 1.4 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Saturated fatty acids | 0.2 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Transunsaturated fatty acids | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-mono unsaturated fatty acids | 0.2 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-poly unsaturated fatty acids | 0.7 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cholesterol | 0 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Carbohydrate, glycemic | 43.5 | g | 63 | Calculated from summation of mono/disaccharides and starch. |
| Starch | 42.5 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Mono+Di saccharides | 1 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sugar, added | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Dietary fibre | 5.5 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Protein | 8.6 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 0 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Beta-carotene | 1 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin D | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin E | 0.6 | alfa-TE | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Thiamin | 0.25 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Riboflavin | 0.07 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Niacin | 3 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin B6 | 0.08 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Folate | 29 | µg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Vitamin B12 | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin C | 0 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Calcium | 17 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Iron | 1.9 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sodium | 120 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Potassium | 214 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Magnesium | 53 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Zinc | 1.5 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Selenium | 5 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Copper | 0.17 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Phosphorus | 182 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
Classifications
| LanguaL | Classification |
|---|---|
| A0178 | Bread (US CFR) |
| A0818 | Leavened bread (EUROFIR) |
| B1312 | Wheat |
| C0133 | Seed, skin present, germ present |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0256 | Carbohydrate fermented |
| H0319 | Wheat added |
| H0753 | Yeast added |
| J0003 | No preservation method used |
| K0003 | No packing medium used |
| M0003 | No container or wrapping used |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0109 | Home prepared |
Foods in Bread, rolls etc, home-made
- Chapatis, made with wholemeal flour
- Bread, 100 % wholemeal flour, skimmed milk, home made
- Bread, 3/4 wholemeal flour, water, home made
- Bread, 3/4 wholemeal flour, skimmed milk, home made
- Bread, 2/3 wholemeal flour, water, home made
- Bread, 2/3 wholemeal flour, skimmed milk, home made
- Bread, 1/2 wholemeal flour, water, home made
- Bread, 1/2 wholemeal flour, skimmed milk, home made
- Bread, 1/3 wholemeal flour, water, home made
- Bread, 1/3 wholemeal flour, skimmed milk, home made
- Bread, 1/4 wholemeal flour, water, home made
- Bread, 1/4 wholemeal flour, skimmed milk, home made
- Bread, white, with water, home made
- Bread, white, with skimmed milk, home made
- Pizza crust, no filling
- Roll, brown, 75 % wholemeal flour, skimmed milk
- Bread, 40 % wholemeal flour, wheat and rye, home made
- Roll, white, 100 % wheat flour, skimmed milk
- Bread, gluten free, white, with water, home made
- Bread, gluten free, brown, water, home made
- Bread, gluten free, white, with low fat milk, home made
- Bread, gluten free, brown, low fat milk, home made
- Roll, white, 100 % wheat flour, water
- Roll, brown, 75 % wholemeal flour, water
- Roll, brown, 50 % wholemeal flour, water
- Bread, 75 % wholemeal flour, home made
- Roll, baguette, white, flour with high gluten content
- Roll, brown, 50 % wholemeal flour, skimmed milk
- Bread, gluten free, brown, with soy beverage, home made
- Bread, gluten free, brown, with soy beverage with calcium, home made
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2013
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2013. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
