Foods in Bread, rolls etc, industry made
- Bread, Kneipp, dark, with 50% wholemeal flour
- Bread, 20% wholemeal flour with whole grains, industry made
- Bread, white, wheat and rye flour, industry made, Husholdningsbrød
- Bread, white, industry made
- Bun, Hamburger bun
- Bun, Hot Dog bun
- Roll, white, industry made
- Griddle cake, potato, soft
- Bread, 16% wholemeal flour, industry made, Mesterbrød
- Bread, 60% wholemeal flour, industry made, Birkebeinerbrød
- Bread, 30% wholemeal flour, industry made, Norsk fjellbrød
- Bread, Kneipp, industry made, Bakers
- Bread, wholemeal flour, bake-off, ready to eat
- Pumpernickel, wholemeal flour, rye bread, industry made
- Bread, country, bake-off, ready to eat
- Bread, white, bake-off, ready to eat
- Pita bread, white, industry made
- Tortilla, wheat flour, soft
- Baguette, white, bake-off, ready to eat
- Roll, brown, bake-off, ready to eat
- Roll, white, bake-off, ready to eat
- Tortilla, cornflour, soft
- Roll, brown, industry made
- Bread, rye, light, industry made
- Bread, rye, dark, industry made
- Bread, Kneipp, industry made
- Bread, wholemeal flour, with syrup, industry made
- Bread, wholemeal flour, without syrup, industry made
- Breakfast roll, white, industry made
- Breakfast roll, wholemeal flour, industry made
- Bread, white, round shape, industry made
- Bread, white, tin-shaped, industry made
- Bread,with four grains, industry made, Firkornbrød
- Bread, 60% wholemeal flour, industry made, Fiberbrød, Fiberbakst, industry 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 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
