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Crisp bread, wholemeal flour, rye, thin, type Rugsprø, Finncrisp

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 5 g 71 Data provided by industry to The Food Composition Table 2001
Kilojoules 1457 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 345 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 1.7 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 0.3 g 71 Data provided by industry to The Food Composition Table 2001
Transunsaturated fatty acids 0 g 71 Data provided by industry to The Food Composition Table 2001
Cis-mono unsaturated fatty acids 0.3 g 71 Data provided by industry to The Food Composition Table 2001
Cis-poly unsaturated fatty acids 0.7 g 71 Data provided by industry to The Food Composition Table 2001
Cholesterol 0 mg 71 Data provided by industry to The Food Composition Table 2001
Carbohydrate, glycemic 63.6 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 53 g 71 Data provided by industry to The Food Composition Table 2001
Mono+Di saccharides 2.4 g 71 Data provided by industry to The Food Composition Table 2001
Sugar, added 0 g 71 Data provided by industry to The Food Composition Table 2001
Dietary fibre 15.7 g 71 Data provided by industry to The Food Composition Table 2001
Protein 11 g 71 Data provided by industry to The Food Composition Table 2001
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 1 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 419 Swedish National food agency. The food database, Uppsala 1996
Beta-carotene 10 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.8 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.1 mg 71 Data provided by industry to The Food Composition Table 2001
Riboflavin 1.1 mg 71 Data provided by industry to The Food Composition Table 2001
Niacin 0.5 mg 71 Data provided by industry to The Food Composition Table 2001
Vitamin B6 0.3 mg 419 Swedish National food agency. The food database, Uppsala 1996
Folate 35 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 40 mg 419 Swedish National food agency. The food database, Uppsala 1996
Iron 5.4 mg 71 Data provided by industry to The Food Composition Table 2001
Sodium 700 mg 71 Data provided by industry to The Food Composition Table 2001
Potassium 760 mg 419 Swedish National food agency. The food database, Uppsala 1996
Magnesium 120 mg 419 Swedish National food agency. The food database, Uppsala 1996
Zinc 3.7 mg 419 Swedish National food agency. The food database, Uppsala 1996
Selenium 3 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.3 mg 50 Estimated value.
Phosphorus 310 mg 419 Swedish National food agency. The food database, Uppsala 1996

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1313 Rye
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0256 Carbohydrate fermented
H0319 Wheat added
H0753 Yeast added
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Crisp bread, crackers etc

Food Groups