Bread, 75 % wholemeal flour, water, home-made

Energy in 100 g

982 kJ (232 kcal)

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 42 g
Water: 40 g
Protein: 9.2 g
Dietary fibre: 8 g
Fat: 1.3 g
Energy content
Carbohydrate: 73 E%
Protein: 16 E%
Dietary fibre: 7 E%
Fat: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 982 kJ (232 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00021.3 g4%
CarbohydrateMI018142 g72%
Dietary fibreMI00028 g6%
ProteinMI00029.2 g15%
AlcoholMI00020 g0%
WaterMI014240 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000241.5 g
Sugar, totalMI00020.4 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-caroteneMI00020 µg
RetinolMI00020 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00020.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.31 mg23 %
Vitamin B2 (riboflavin)MI00020.08 mg5 %
Vitamin B3 (niacin)MI00022.7 mg
Vitamin B6 (pyridoxine)MI00020.15 mg8 %
Vitamin B9 (folate)MI000229 µg9 %
Vitamin B12 (cobalamin)MI00020 µg0 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000223 mg2 %
Potassium (K)MI0002264 mg7 %
Sodium (Na)MI0002119 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)MI0002186 mg29 %
Magnesium (Mg)MI000264 mg21 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00022 mg18 %
Copper (Cu)MI00020.19 mg21 %
Zinc (Zn)MI00021.5 mg10 %
Selenium (Se)MI00021 µg1 %
Iodine (I)MI00020 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0178Bread (US CFR)
A0818Leavened bread (EUROFIR)
B1312Wheat
C0133Seed, skin present, germ present
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0319Wheat added
H0753Yeast added
J0003No preservation method used
K0003No packing medium used
M0003No container or wrapping used
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0109Home prepared

Sources

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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