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Thin bread, hard, with oats

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 4 g 71 Data provided by industry to The Food Composition Table 2001
Kilojoules 1349 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 320 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 4.2 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 0.6 g 71 Data provided by industry to The Food Composition Table 2001
Transunsaturated fatty acids 0 g 50 Estimated value.
Cis-mono unsaturated fatty acids 1.2 g 71 Data provided by industry to The Food Composition Table 2001
Cis-poly unsaturated fatty acids 1.9 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 50.9 g 50 Estimated value.
Starch 47.8 g 50 Estimated value.
Mono+Di saccharides 3.1 g 50 Estimated value.
Sugar, added 0 g 71 Data provided by industry to The Food Composition Table 2001
Dietary fibre 11.5 g 71 Data provided by industry to The Food Composition Table 2001
Protein 13.9 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 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated value.
Vitamin E 0.5 alfa-TE 50 Estimated value.
Thiamin 0.5 mg 70 Data provided by the industry to The Food Composition Table 1995.
Riboflavin 0.1 mg 70 Data provided by the industry to The Food Composition Table 1995.
Niacin 2.3 mg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin B6 0.16 mg 50 Estimated value.
Folate 31 µg 50 Estimated value.
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 150 mg 70 Data provided by the industry to The Food Composition Table 1995.
Iron 3.4 mg 70 Data provided by the industry to The Food Composition Table 1995.
Sodium 500 mg 71 Data provided by industry to The Food Composition Table 2001
Potassium 420 mg 70 Data provided by the industry to The Food Composition Table 1995.
Magnesium 135 mg 70 Data provided by the industry to The Food Composition Table 1995.
Zinc 3 mg 70 Data provided by the industry to The Food Composition Table 1995.
Selenium 2 µg 50 Estimated value.
Copper 0.4 mg 70 Data provided by the industry to The Food Composition Table 1995.
Phosphorus 300 mg 71 Data provided by industry to The Food Composition Table 2001

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0819 Flatbread (EUROFIR)
B1313 Rye
C0133 Seed, skin present, germ present
E0153 Whole, shape achieved by forming, thickness <0.3 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0319 Wheat added
H0322 Oat added
H0366 Flattened
J0001 Preservation method not known
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