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Bread, rye, light (0-25 %), industrially made

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 35 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Kilojoules 1047 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 248 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 2.6 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Saturated fatty acids 0.9 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C12:0 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.7 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C16:1 sum 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C18:2n-6 0.77 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.12 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 0.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.77 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 6 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Carbohydrate, glycemic 45.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 43 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Mono+Di saccharides 2.8 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 5 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Protein 7.9 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
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 20 Estimated value.
Beta-carotene 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.4 mg-ATE 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Thiamin 0.18 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Riboflavin 0.11 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Niacin 1.1 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Vitamin B6 0.12 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Folate 25 µg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 24 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Iron 1 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Sodium 401 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Potassium 163 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Magnesium 25 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Zinc 0.9 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Selenium 5 µg 20 Estimated value.
Copper 0.13 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Phosphorus 116 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Iodine 1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 BREAD (US CFR)
A0818 LEAVENED BREAD (EUROFIR)
B1312 WHEAT
C0155 SEED
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0256 CARBOHYDRATE FERMENTED
H0337 RYE ADDED
H0753 YEAST ADDED
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 Bread, rolls etc, industry made

Food Groups