Bread, semi-coarse (25-50 %), industrially made

Energy in 100 g

994 kJ (235 kcal)

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 43.9 g
Water: 42 g
Protein: 8 g
Dietary fibre: 4 g
Fat: 2.1 g
Energy content
Carbohydrate: 75 E%
Protein: 14 E%
Fat: 8 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 994 kJ (235 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat701G2.1 g7%
CarbohydrateMI018143.9 g75%
Dietary fibre701G4 g3%
Protein701G8 g13%
Alcohol500 g0%
WaterMI014242 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33142.8 g
Sugar, total3311.1 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03251 µg-RE0 %
Beta-carotene701G1 µg
Retinol701G1 µg
Vitamin D701G0 µg0 %
Vitamin E701G0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)701G0.24 mg18 %
Vitamin B2 (riboflavin)701G0.09 mg5 %
Vitamin B3 (niacin)701G1.9 mg
Vitamin B6 (pyridoxine)701G0.08 mg4 %
Vitamin B9 (folate)701G33 µg10 %
Vitamin B12 (cobalamin)701G0 µg0 %
Vitamin C (askorbic acid)106c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)701G26 mg2 %
Potassium (K)701G208 mg6 %
Sodium (Na)701G446 mg
Salt (NaCl)MI01201.1 g
Phosphorus (P)701G167 mg26 %
Magnesium (Mg)701G48 mg16 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)701G1.7 mg15 %
Copper (Cu)701G0.19 mg21 %
Zinc (Zn)701G1.2 mg8 %
Selenium (Se)701G4 µg4 %
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
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0152Grain added
H0263Vegetable fat or oil 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

50
Estimated as a naturally occurring zero value, not analysed.
106c
Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
701G
Aggregated value from several food items
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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