Bread, coarse (50-75 %), Speltbrød
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 42 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 1103 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 263 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 8.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Saturated fatty acids | 0.8 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C14:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:0 | 0.49 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:0 | 0.19 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Transunsaturated fatty acids | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-mono unsaturated fatty acids | 3.2 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:1 sum | 0.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:1 sum | 3.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids | 3.3 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:2n-6 | 2.94 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:3n-3 | 0.24 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-3 | 0.24 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-6 | 2.94 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cholesterol | 0 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Carbohydrate, glycemic | 33.2 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 30.1 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Mono+Di saccharides | 3.1 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
| Sugar, added | 1.6 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Dietary fibre | 6 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Protein | 11.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Salt | 1 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 0 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Beta-carotene | 3 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Vitamin D | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Vitamin E | 4 | mg-ATE | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Thiamin | 0.48 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Riboflavin | 0.15 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Niacin | 2 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Vitamin B6 | 0.2 | mg | 87b | Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups |
| Folate | 71 | µg | 87b | Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups |
| Vitamin B12 | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Vitamin C | 0 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Calcium | 28 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Iron | 2 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Sodium | 404 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Potassium | 222 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Magnesium | 66 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Zinc | 1.5 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Selenium | 8 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Copper | 0.28 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Phosphorus | 218 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Iodine | 1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0178 | BREAD (US CFR) |
| A0818 | LEAVENED BREAD (EUROFIR) |
| B1312 | WHEAT |
| C0208 | SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) |
| E0151 | SOLID |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0148 | WATER ADDED |
| H0152 | GRAIN ADDED |
| H0263 | VEGETABLE FAT OR OIL ADDED |
| H0753 | YEAST ADDED |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0120 | PAPER BAG, SACK OR POUCH |
| N0039 | PAPER OR PAPERBOARD |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY PREPARED |
Foods in Bread, rolls etc, industry made
- Bread, white (0-25 %), industrially made
- Hamburger bun
- Hot dog bun
- Rolls, white, industrially made
- Potato flatbread, soft, lompe
- Pumpernickel, extra coarse (75-100 %), rye bread, industrially made
- Pita bread, white, industrially made
- Tortilla, corn flour, soft
- Rolls, coarse, industrially made
- Bread, rye, coarse (50-75 %), industrially made
- Bread, semi-coarse (25-50 %), industrially made
- Bread, coarse (50-75 %), industrially made
- Bread, extra coarse (75-100 %), industrially made
- Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø
- Bread, coarse (50-75 %), Norsk Fjellbrød
- Bread, extra coarse (75-100 %), Grovt & Godt Grovbrød
- Bread, coarse (50-75 %), Superbrød
- Bread, semi-coarse (25-50 %), Yoghurtbrød
- Bread, semi-coarse (25-50 %), Jegerbrød
- Bread, semi-coarse (25-50 %), Odelsbrød
- Bread, semi-coarse (25-50 %), Kneippbrød
- Bread, coarse (50-75 %), Josefinebrød
- Bread, coarse (50-75 %), Skibrød
- Bread, coarse (50-75 %), Istidbrød
- Bread, coarse (50-75 %), Speltbrød
- Bread, coarse (50-75 %), Løvebrølbrød
- Bread, extra coarse (75-100 %), Grovbrød uten hele korn
- Bread, extra coarse (75-100 %), Grovt og godt havrebrød
- Bread, extra coarse (75-100 %), Havrebrød
- Polar bread, wheat
- Bread, coarse (50-75 %), First Price kneipp
- Bread, coarse (50-75 %), Pågen kjernesunt brød
- Bread, white (0-25%), bake-off, ready-to-eat
- Rolls, coarse, bake-off, ready-to-eat
- Bread, rye, light (0-25 %), industrially made
- Bread, white (0-25 %), spirally shaped, industrially made
- Bread, white (0-25 %), squared-shaped, industrially made
- Tortilla, wheat flour, Santa Maria
- Tortilla, wheat flour, Old El Paso
- Tortilla, wheat flour
- Bread, gluten-free, Semper formbrød
- Bread, coarse, gluten-free, Fria Grova
- Wraps, gluten-free, Bfree
- Wraps, gluten-free, Schär
- Ciabatta, gluten-free, Schär
- Baguette, gluten-free, Semper
- Rolls, white, gluten-free, Hatting
- Rolls, fibre, gluten-free, Hatting
- Rolls, white, bake-off, ready-to-eat
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
www.matvaretabellen.no
