Bread, rye, coarse (50-75 %), industrially made

Energy in 100 g

1,075 kJ (255 kcal)

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 47.4 g
Water: 34 g
Dietary fibre: 10 g
Protein: 6.7 g
Fat: 1.9 g
Energy content
Carbohydrate: 75 E%
Protein: 11 E%
Dietary fibre: 7 E%
Fat: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,075 kJ (255 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00021.9 g6%
CarbohydrateMI018147.4 g75%
Dietary fibreMI000210 g7%
ProteinMI00026.7 g10%
AlcoholMI00020 g0%
WaterMI014234 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000241.2 g
Sugar, totalMI00026.1 g
Sugar, addedMI00025.5 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)MI00020.25 mg19 %
Vitamin B2 (riboflavin)MI00020.09 mg5 %
Vitamin B3 (niacin)MI00021 mg
Vitamin B6 (pyridoxine)MI00020.12 mg6 %
Vitamin B9 (folate)MI000232 µg10 %
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)MI0002281 mg8 %
Sodium (Na)MI0002167 mg
Salt (NaCl)MI01200.4 g
Phosphorus (P)MI0002173 mg27 %
Magnesium (Mg)MI000256 mg18 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.5 mg13 %
Copper (Cu)MI00020.18 mg20 %
Zinc (Zn)MI00021.6 mg11 %
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)
B1313Rye
C0155Seed
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0319Wheat added
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

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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