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Crispbread, wholemeal flour, 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 7 g 71 Data provided by the industry to The Food Composition Table 2001.
Kilojoules 1537 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 364 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 5.3 g 71 Data provided by the industry to The Food Composition Table 2001.
Saturated fatty acids 1.3 g 71 Data provided by the industry to The Food Composition Table 2001.
Transunsaturated fatty acids 0 g 50 Estimated value.
Cis-mono unsaturated fatty acids 1.7 g 71 Data provided by the industry to The Food Composition Table 2001.
Cis-poly unsaturated fatty acids 1.7 g 71 Data provided by the industry to The Food Composition Table 2001.
Cholesterol 0 mg 71 Data provided by the industry to The Food Composition Table 2001.
Carbohydrate, glycemic 61 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 55.3 g 71 Data provided by the industry to The Food Composition Table 2001.
Mono+Di saccharides 2.3 g 71 Data provided by the industry to The Food Composition Table 2001.
Sugar, added 0 g 71 Data provided by the industry to The Food Composition Table 2001.
Dietary fibre 10.3 g 71 Data provided by the industry to The Food Composition Table 2001.
Protein 13 g 71 Data provided by the 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 0.5 alfa-TE 71 Data provided by the industry to The Food Composition Table 2001.
Thiamin 0.2 mg 71 Data provided by the industry to The Food Composition Table 2001.
Riboflavin 0.1 mg 71 Data provided by the industry to The Food Composition Table 2001.
Niacin 1.3 mg 71 Data provided by the industry to The Food Composition Table 2001.
Vitamin B6 0.2 mg 419 Swedish National Food Agency. The food database, Uppsala, 1996.
Folate 56 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 105 mg 71 Data provided by the industry to The Food Composition Table 2001.
Iron 2.7 mg 71 Data provided by the industry to The Food Composition Table 2001.
Sodium 600 mg 71 Data provided by the industry to The Food Composition Table 2001.
Potassium 430 mg 71 Data provided by the industry to The Food Composition Table 2001.
Magnesium 92 mg 71 Data provided by the industry to The Food Composition Table 2001.
Zinc 2.3 mg 71 Data provided by the industry to The Food Composition Table 2001.
Selenium 2 µg 419 Swedish National Food Agency. The food database, Uppsala, 1996.
Copper 0.3 mg 71 Data provided by the industry to The Food Composition Table 2001.
Phosphorus 350 mg 71 Data provided by the industry to The Food Composition Table 2001.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1219 Oat
C0155 Seed
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0256 Carbohydrate fermented
H0319 Wheat added
H0351 Chemical leavening agent added
H0581 Mono- and diglycerides of fatty acids added (EC/CODEX)
H0753 Yeast added
J0001 Preservation method not known
K0003 No packing medium used
M0120 Paper bag, sack or pouch
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