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Crispbread, wheat flour

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 1700 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 403 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 8.5 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 2.5 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 3.1 g 71 Data provided by industry to The Food Composition Table 2001
Cis-poly unsaturated fatty acids 2.6 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 67.7 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 54 g 71 Data provided by industry to The Food Composition Table 2001
Mono+Di saccharides 4.2 g 71 Data provided by industry to The Food Composition Table 2001
Sugar, added 0.3 g 50 Estimated value.
Dietary fibre 6 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 52 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 51 µg 419 Swedish National food agency. The food database, Uppsala 1996
Beta-carotene 7 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 1 alfa-TE 71 Data provided by industry to The Food Composition Table 2001
Thiamin 0.2 mg 71 Data provided by industry to The Food Composition Table 2001
Riboflavin 0.1 mg 71 Data provided by industry to The Food Composition Table 2001
Niacin 2 mg 71 Data provided by industry to The Food Composition Table 2001
Vitamin B6 0.2 mg 419 Swedish National food agency. The food database, Uppsala 1996
Folate 14 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 70 mg 71 Data provided by industry to The Food Composition Table 2001
Iron 3 mg 71 Data provided by industry to The Food Composition Table 2001
Sodium 400 mg 71 Data provided by industry to The Food Composition Table 2001
Potassium 260 mg 71 Data provided by industry to The Food Composition Table 2001
Magnesium 50 mg 71 Data provided by industry to The Food Composition Table 2001
Zinc 1.8 mg 71 Data provided by industry to The Food Composition Table 2001
Selenium 2 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.4 mg 70 Data provided by the industry to The Food Composition Table 1995.
Phosphorus 220 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)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0151 Spice or herb added
H0256 Carbohydrate fermented
H0263 Vegetable fat or oil added
H0753 Yeast added
J0116 Dehydrated or dried
K0003 No packing medium used
M0173 Paper wrapper
M0197 Bag, sack or pouch
N0039 Paper or paperboard
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Crisp bread, crackers etc

Food Groups