Bread, gluten-free, coarse, with low-fat milk, home-made

Energy in 100 g

917 kJ (217 kcal)

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Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 47 g
Carbohydrate: 42.8 g
Protein: 4.1 g
Dietary fibre: 4 g
Fat: 2.3 g
Energy content
Carbohydrate: 80 E%
Fat: 9 E%
Protein: 8 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 917 kJ (217 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat106c2.3 g9%
CarbohydrateMI018142.8 g79%
Dietary fibre106c4 g3%
Protein106c4.1 g7%
Alcohol500 g0%
WaterMI014247 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33137.5 g
Sugar, totalMI_SUGAR_NO5.3 g
Sugar, added3312.6 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032511 µg-RE1 %
Beta-carotene106c8 µg
Retinol106c10 µg
Vitamin D106c0 µg0 %
Vitamin E106c0.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)87b0.12 mg9 %
Vitamin B2 (riboflavin)106c0.14 mg8 %
Vitamin B3 (niacin)106c1 mg
Vitamin B6 (pyridoxine)87b0.08 mg4 %
Vitamin B9 (folate)87b26 µg8 %
Vitamin B12 (cobalamin)106c0.2 µg5 %
Vitamin C (askorbic acid)106c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)106c81 mg7 %
Potassium (K)106c162 mg4 %
Sodium (Na)106c252 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)106c104 mg16 %
Magnesium (Mg)106c32 mg10 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)106c0.8 mg7 %
Copper (Cu)106c0.18 mg20 %
Zinc (Zn)106c1 mg7 %
Selenium (Se)106c2 µg2 %
Iodine (I)3251 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
C0203Starch
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0146Starch added
H0184Milk added
H0256Carbohydrate fermented
H0351Chemical leavening agent added
H0750Gluten removed
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0109Home prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
87b
Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment
106c
Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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