Cracker, wholemeal flour, Kornmo
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 7 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 1767 | 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 | 420 | 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 | 12.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.24 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.09 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 0.88 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0.55 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 3.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 3.43 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 6.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 6.82 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.08 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 6.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 62.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 49 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 13.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 12.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 10.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.3 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| 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 | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 5.3 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.27 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.05 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 2.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.14 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 10 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 23 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 1.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 139 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 248 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 60 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 1.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.19 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 174 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0242 | CRACKER (US CFR) |
| A0821 | FINE BAKERY WARE (EUROFIR) |
| B1312 | WHEAT |
| C0133 | SEED, SKIN PRESENT, GERM PRESENT |
| E0140 | WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM. |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0100 | FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED |
| H0158 | SUCROSE ADDED |
| H0174 | HYDROGENATED |
| H0263 | VEGETABLE FAT OR OIL ADDED |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0128 | PLASTIC WRAPPER |
| N0036 | PLASTIC |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY PREPARED |
Foods in Crisp bread, crackers etc
- Rice cake, with salt
- Flatbread, hard
- Crisp bread, light
- Crisp bread, 100 % wheat bran
- Cracker, Cream cracker
- Cracker, wholemeal flour, Kornmo
- Crisp bread, wholemeal flour, with oats
- Crisp bread, with extra fiber
- Flatbread, hard, with oats
- Flatbread, hard, home-made style
- Crisp bread, wholemeal flour, rye
- Cracker, low-fat, Kaptein
- Cracker, fatty, salted, Ritz, Seltiner
- Crisp bread, wholemeal flour, rye, thin, Rugsprø, Finncrisp
- Crisp bread, gluten-free
- Rice cake, without salt
- Cracker, plain, Start
- Taco shells, corn flour, Santa Maria
- Taco shells, corn flour, Old El Paso
- Taco shells
- Crisp bread, wholemeal flour, rye, Husman
- Crisp bread, rye, Ryvita
- Crisp bread, rye and spelt, Sigdal helsprøtt
- Crisp bread, Synnøve Grovkrisp sesamfrø og linfrø
- Crisp bread, Mesterbakeren Original
- Crisp bread, rye, Husman Sport
- Crisp bread, rye, with filling, sandwich
- Crisp bread, home-made
- Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa
- Crisp bread, gluten-free, Superknäcke chia
- Cracker, gluten-free, salted, Salti
- Rusk, wholemeal
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.
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