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Flatbread, hard, 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 4 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Kilojoules 1349 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 320 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 4.2 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.6 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 0.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.06 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 1.2 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 0.43 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 1.19 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) 0.04 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 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.43 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 50.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 47.8 g 20 Estimated value.
Mono+Di saccharides 3.1 g 20 Estimated value.
Sugar, added 0 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Dietary fibre 12 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 13.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 1.3 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 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 20 Estimated value.
Vitamin E 0.5 mg-ATE 20 Estimated value.
Thiamin 0.5 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.1 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 2.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.16 mg 20 Estimated value.
Folate 31 µg 20 Estimated value.
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 150 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 3.4 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 500 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Potassium 420 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Magnesium 135 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 2 µg 20 Estimated value.
Copper 0.4 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Phosphorus 300 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)
A0819 UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR)
B1313 RYE
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0153 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0319 WHEAT ADDED
H0322 OAT ADDED
H0366 FLATTENED
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 Crisp bread, crackers etc

Food Groups