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Crispbread, with extra fiber

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 6 g 71 Data provided by industry to The Food Composition Table 2001
Kilojoules 1459 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 349 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 8 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 1.3 g 71 Data provided by industry to The Food Composition Table 2001
Transunsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cis-mono unsaturated fatty acids 2.2 g 71 Data provided by industry to The Food Composition Table 2001
Cis-poly unsaturated fatty acids 2.9 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 43.2 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 34 g 71 Data provided by industry to The Food Composition Table 2001
Mono+Di saccharides 2.5 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 26 g 71 Data provided by industry to The Food Composition Table 2001
Protein 13 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 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1.5 alfa-TE 71 Data provided by industry to The Food Composition Table 2001
Thiamin 0.4 mg 71 Data provided by industry to The Food Composition Table 2001
Riboflavin 0.2 mg 71 Data provided by industry to The Food Composition Table 2001
Niacin 5.2 mg 71 Data provided by industry to The Food Composition Table 2001
Vitamin B6 0.2 mg 50 Estimated value.
Folate 56 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 160 mg 71 Data provided by industry to The Food Composition Table 2001
Iron 5.7 mg 71 Data provided by industry to The Food Composition Table 2001
Sodium 600 mg 71 Data provided by industry to The Food Composition Table 2001
Potassium 700 mg 71 Data provided by industry to The Food Composition Table 2001
Magnesium 190 mg 71 Data provided by industry to The Food Composition Table 2001
Zinc 4 mg 71 Data provided by industry to The Food Composition Table 2001
Selenium 2 µg 50 Estimated value.
Copper 0.7 mg 70 Data provided by the industry to The Food Composition Table 1995.
Phosphorus 550 mg 71 Data provided by industry to The Food Composition Table 2001

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
H0318 Bran added
H0753 Yeast added
J0116 Dehydrated or dried
K0003 No packing medium used
M0173 Paper wrapper
N0039 Paper or paperboard
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Crisp bread, crackers etc

Food Groups