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Crisp bread, 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 14 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1479 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 351 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 5.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 1.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.63 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.1 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 1.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 1.68 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.11 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 1.68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Carbohydrate, glycemic 57.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 55.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 2.3 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 10 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 13 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 1.5 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 2 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 2 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Beta-carotene 0 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.5 mg-ATE 102 Data from the industry to the Food Composition Table 2001, unspecified.
Thiamin 0.2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Riboflavin 0.1 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Niacin 1.3 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Vitamin B6 0.21 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Folate 55 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 105 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iron 2.7 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 600 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Potassium 430 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 92 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 2.3 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium 2 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.3 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Phosphorus 350 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iodine 2 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)
B1219 COMMON 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
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